A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa

The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type (Cheddar, Gouda, other), and milk type (raw and p...

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Autores principales:	F. Nyamakwere, G. Esposito, K. Dzama, M. Muller, E. I. Moelich, E. Raffrenato
Formato:	article
Lenguaje:	EN
Publicado:	Hindawi-Wiley 2021
Materias:	Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/822aebd6902b4690b99ff1cbff1b207c
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spelling	oai:doaj.org-article:822aebd6902b4690b99ff1cbff1b207c2021-11-08T02:36:27ZA Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa1745-455710.1155/2021/3708786https://doaj.org/article/822aebd6902b4690b99ff1cbff1b207c2021-01-01T00:00:00Zhttp://dx.doi.org/10.1155/2021/3708786https://doaj.org/toc/1745-4557The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type (Cheddar, Gouda, other), and milk type (raw and pasteurized) as main factors. Rapid sensory characterization was done using the sorting technique. The results indicated that the available cheese types were diverse, with minority (20.0%) in the Gouda group followed by Cheddar (32.5%) and “other” (47.5%). Most of these cheeses (45%) were aged three months and produced using pasteurized milk (92.5%). Five cheese samples did not meet the European Union standards for coliforms, and four samples tested positive for Escherichia coli. Sensory analysis results showed a clear differentiation between mature and young cheese. In conclusion, the current market presents more diverse milder cheeses, and there is a need to follow proper hygiene protocols to reduce cross-contamination.F. NyamakwereG. EspositoK. DzamaM. MullerE. I. MoelichE. RaffrenatoHindawi-WileyarticleNutrition. Foods and food supplyTX341-641ENJournal of Food Quality, Vol 2021 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641
spellingShingle	Nutrition. Foods and food supply TX341-641 F. Nyamakwere G. Esposito K. Dzama M. Muller E. I. Moelich E. Raffrenato A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa
description	The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type (Cheddar, Gouda, other), and milk type (raw and pasteurized) as main factors. Rapid sensory characterization was done using the sorting technique. The results indicated that the available cheese types were diverse, with minority (20.0%) in the Gouda group followed by Cheddar (32.5%) and “other” (47.5%). Most of these cheeses (45%) were aged three months and produced using pasteurized milk (92.5%). Five cheese samples did not meet the European Union standards for coliforms, and four samples tested positive for Escherichia coli. Sensory analysis results showed a clear differentiation between mature and young cheese. In conclusion, the current market presents more diverse milder cheeses, and there is a need to follow proper hygiene protocols to reduce cross-contamination.
format	article
author	F. Nyamakwere G. Esposito K. Dzama M. Muller E. I. Moelich E. Raffrenato
author_facet	F. Nyamakwere G. Esposito K. Dzama M. Muller E. I. Moelich E. Raffrenato
author_sort	F. Nyamakwere
title	A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa
title_short	A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa
title_full	A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa
title_fullStr	A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa
title_full_unstemmed	A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa
title_sort	survey of cheese from small-scale artisanal producers in western cape, south africa
publisher	Hindawi-Wiley
publishDate	2021
url	https://doaj.org/article/822aebd6902b4690b99ff1cbff1b207c
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A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa

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