Abstract

The aim of this research was to monitor the microbiological changes throughout the manufacture and ripening of Lighvan cheese. In summer 2009, ten independent batches of cheese were manufactured by experienced workers without any intervention by the researcher. Duplicate samples of raw milk, coagulum and 0, 15, 30, 60 and 90 days old cheese were analyzed. The main groups, such as mesophilic Lactococci, thermophilicLactococci, mesophilic Lactobacilli, thermophilic Lactobacilli, Enterococci, and the total aerobic count reached its highest levels during the first 15 days and then declined approximately 2 to 3 log units until the end of ripening. The number of coliforms,Micrococci, and Staphylococcus increased at early phases of manufacturing and at the end of the manufacturing and ripening phase they showed a falling trend. The number of yeasts throughout this phase decreased at the rate of 3 log units. Generally, we may claim that in ripening Lighvan cheese a large number of different microbes were involved and its hygienic matters call for more attention.

Key words: Lighvan cheese, microbiological changes, manufacturing, ripening.