Microbiological quality and composition of two types of Spanish sheep's milk cheeses (Manchego and Burgos varieties)

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Abstract
Summary: Thirty six samples of Manchego and 36 of Burgos cheese from retail outlets were examined. The mean log microbiological counts/g in Manchego cheese were 2·6 coliforms, 3·76 enterococci, 7·07 lactic acid bacteria, 8·02 mesophiles, 3·84 psychrotrophs 4·47 yeasts and moulds and 4·11 staphylococci, and in Burgos cheese were 7·17, 3·45, 7·25, 8·89, 8·18, 5·09 and 5·12 respectively. Coagulase-positive staphylococci were detected only in three samples of Manchego cheese, one of these isolates producing enterotoxin A. Staphylococcal thermonuclease was detected in eight samples of Manchego and 12 of Burgos cheese, the mean values of enzyme detected being 0·29 and 0·32 ng/g cheese respectively. Staphylococcal enterotoxins were not detected in any of the cheeses tested. Possible relationships between microbial counts and physicochemical characteristics were investigated by regression analysis.