Abstract Kochkase is a cheese traditionally produced from raw milk. The use of raw milk is preferred by consumers, but presents some safety concerns. This study investigated the microbial growth during the ripening stage of kochkase, made from raw and pasteurised milk, at different temperatures (15, 25 and 35 °C). The growth of lactic acid bacteria, aerobic mesophilic bacteria and yeasts and moulds was analysed and predicted according to the Baranyi and Roberts model. Ripening at 15 °C maximised the ratio between the growth of desirable (lactic acid bacteria) and undesirable groups of microorganisms. Finally, the cooking step reduced the microbial count for both cheeses made, improving safety. The results represent an important step toward better understanding properties and safety aspects of kochkase, and they indicate that the effect of the cooking process can be similar to that of pasteurisation, ensuring product safety when good manufacturing practices are adopted.

中文翻译：

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加工由生奶和巴氏杀菌奶制成的 Kochkäse 奶酪过程中温度对微生物生长的影响

摘要 Kochkase 是一种传统上由生奶制成的奶酪。消费者更喜欢使用生奶，但存在一些安全问题。本研究调查了由生奶和巴氏杀菌奶制成的 kochkase 在不同温度（15、25 和 35 °C）成熟阶段的微生物生长。根据Baranyi和Roberts模型对乳酸菌、好氧嗜温菌和酵母菌和霉菌的生长进行了分析和预测。在 15 °C 下成熟，可使所需（乳酸菌）和不需要的微生物群的生长比例最大化。最后，烹饪步骤减少了两种奶酪的微生物数量，提高了安全性。结果代表朝着更好地理解 kochkase 的特性和安全方面迈出的重要一步，