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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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/3708786 |
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| 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 |
| collection | DOAJ |
| 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 |
| id | doaj-art-822aebd6902b4690b99ff1cbff1b207c |
| institution | OA Journals |
| issn | 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-822aebd6902b4690b99ff1cbff1b207c2025-08-20T02:08:30ZengWileyJournal of Food Quality1745-45572021-01-01202110.1155/2021/3708786A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South AfricaF. Nyamakwere0G. Esposito1K. Dzama2M. Muller3E. I. Moelich4E. Raffrenato5Department of Animal SciencesDepartment of Animal SciencesDepartment of Animal SciencesDepartment of Food ScienceDepartment of Food ScienceDepartment of Animal SciencesThe 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.http://dx.doi.org/10.1155/2021/3708786 |
| spellingShingle | 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 Journal of Food Quality |
| title | 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_short | 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 |
| url | http://dx.doi.org/10.1155/2021/3708786 |
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