University of Sarajevo : IKBM, UMB

Transcription

1 MANUFACTURE OF TRADITIONAL B&H CHEESES WITH SELECTED INDIGENOUS BACTERIAL CULTURES AND TECHNOLOGICAL PARAMETERS AS BASIS FOR INDUSTRIAL PRODUCTION Previous project: Standardization of Technology and Chemical, Physical and Microbiological Quality Characteristics of Autochthonous White Pickled (Travnički-Vlašićki) and Hard (Livanjski) Cheese in B & H Project co-ordinators: UMB: Roger Abrahamsen -> Judith Narvhus Univ. of Sarajevo: Zlatan Saric University of Sarajevo : IKBM, UMB

2 Vlašić (Travnik) cheese Institut of Food Technology White pickled cheese Raw milk, no starter culture small farm production low hygiene level

3 LIVNO CHEESE Raw milk, mixture of sheep and cow milk Hard cheese Small farm production Low higyiene level

4 Necessary Requirements High(er) level of hygiene Standardized technology parameters Unique (similar) manufacture conditions Defined starter culture

5 Main goals Isolation, identification and characterization of natural micro-flora in the chosen traditional cheeses (Livno and Travnik cheese) Combination of selected isolated LAB in order to find appropriate starter culture which would give optimal cheese quality with elements of source technology Improvement and standardization of technology parameters applying experimental cheese manufacture in order to get uniform high cheese quality Investigation on traditional dairy products in order to save bio-diversity in the world and facilitate rural development Strengthening of interrelationship and cooperation between partner institutions

6 SEVERAL PROJECT TASKS Research on selected cheeses Engaging students and making their theses on topics Project Purchase of laboratory equipment and strengthening laboratory capacity and basic directions

7 Livno Cheese 2010 Five producers of high quality cheese selected Cheese obtained after salting, sampled after 1, and 90 days Microbiological and sensory analysis Chemical and physical analysis Ca isolates of microorganisms 2011 Best three producers selected for second sampling Similar sampling as in 2010

8 Livno Cheese: Analyses on Catalase test, Gram staining isolates the formation of gas from glucose Growth at 15 º C and 45 º C, and in 2 and 6.5% salt Milk acidification after 8 and 24h at 30 º C. Sensory properties after 24h growth in milk, smell and quality of cheese curd. October December 2011 UMB Tarik Dizdarevic Identification by molecular techniques Technological properties

9 Travnik cheese Studied in the previous project: Dominant lactic acid bacteria isolated Enterococcus & Leuconostoc oversalting 2011 Three producers selected Further isolations made during maturation Indicators of hygeine Cheese stored for analysis Isolates to be identified

10 Hygiene indicators Total number of bacteria Total count of yeasts and molds Enterobacteriacea, E. coli, koag. positive Staphilococci and Listeria spp. Lactic acid bacteria Leuconostoc Enterococci Lactobacillus spp. Lactococcus spp. Streptococcus

11 Other activities in the project Supply of laboratory equipment and strengthening the capacity of laboratories currently in progress Engaging students and making their theses on project topics 5 masters students at Sarajevo 1 PhD student testing and isolation of LAB from Livno and Travnik cheese during ripening (2 postgraduates); study biochemical processes in Livno and Travnik cheese (2 postgraduates) evaluation of hygienic indicator microorganisms in Livno and Travnik cheese (1 postgraduate).

12 Thank you for your attention!!!