MICROBIOLOGICAL SAFETY ASSESSMENT OF COTTAGE CHEESE "home" PRODUCTION
The article presents studies on the safety of cottage cheese of "home" production, which is being implemented in the agricultural markets. It was found that the titer of coliforms in the curd not is dependent on the quantitative content of the lactic acid microorganisms. Coliform bacteria almost evenly allocated from the curd as to the amount of lactic acid microorganisms in 1 millions CFU/g and 11 to 30 millions CFU/g. However, there was a clear pattern, the greater the content of lactic acid microflora, the greater the number of enterococci in the curd. Therefore, quantitative determination of bacteria of the genus Enterococcus in the curd can be further used for the characterization of the production process, conditions and shelf life of the product. Samples of cheese made in the "home" conditions with the content of enterococci more than 100 thousand. CFU / g had a titer of ≤1 and coliforms were of questionable quality on organoleptic characteristics. Therefore, microbiological parameters, namely, the titre of coliforms and other, which are defined in DSTU can not be transferred directly and completely characterize the sanitary conditions of production and sale of cheese manufacturing at home. Bacterial of the genus Enterococcus might come as additional microorganisms that would testify about the conditions of storage and terms of realization.