Effect of pH on Microflora of Civil Cheese During Refrigerated Storage

Abstract

Microbial properties, correlation between pH and microbial properties, and the effect of pH adjustment on microflora of Civil cheese during refrigerated storage were examined. The cheeses made from skim milks with a pH of 5.35, 5.30, and 5.25 had higher counts of total aerobic bacteria, yeast and moulds, LAB and psychrotrophic organisms than those made from milks adjusted to higher pH values. A highly negative correlation between pH and total aerobic bacteria, yeast and moulds and LAB was observed in Civil cheese.