Microbiological changes in a soft raw goat's milk cheese during ripening

Abstract The quantitative evolution of microflora and physicochemical characteristics of a French mold-ripened soft cheese made from raw goat's milk was studied throughout the ripening period. Similarities between the microbial changes in Camembert, a French soft cow's milk cheese and the goat's cheese were observed. Mesophilic Gram positives, mesophilic salt-tolerant bacteria, psychrotrophic salt-tolerant bacteria, and mesophilic Gram negatives were studied closely. Lactococci, Micrococci and Staphylococci showed proteolytic activities. Lactococcus was the dominant genus among the isolated Gram positives; Micrococcus and Staphylococcus were among the psychrotrophic and mesophilic salt-tolerant bacteria, respectively. Lipolytic activities were produced essentially by the salt-tolerant bacteria and the Gram negative microflora. At the end of the ripening process, the species Hafnia alvei dominated in the rind and core among the isolated Gram negative strains.