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Watou cheese and rocamadour cheese - Microbiological part
Transcript of Watou cheese and rocamadour cheese - Microbiological part
a lot of amino acids,
a complete food,
easy to digest and made easy for metabolism,
a lot of calcium in it.
Rocamadour cheese is more beneficial in terms of containing the vitamin and proteins contents, as compared to pasteurized cow milk of Watou cheese. Factors cows health
equipment sanitation Raw milk Affective sensorial analysis large-scale production, lack of protected designation of origin, and de-localized impact could argue: Salmonella, E. coli, Corynebacterium diphteriae, Brucella, Mycobacterium tuberculosis, Bacillus cereus, Shigella, Klebsiella, Enterococcus, Cryptosporidium, Campylobacter jejuni, Coxiella Burnetii, Yersinia enterocolitica, Staphylococcus aureus, Pseudomonas fluorescens
Listeria monocytogenes. Microbiological
& sensorial aspects Watou cheese VS Rocamadour cheese Previously in "Watou cheese VS Rocamadour cheese" Steps before cheese making process 2. Pasteurization of the milk for Watou cheese Addition of a selected starter Renneting Cutting the coagulum and stiring Pre -pressing
& Cutting in 24 cubes Salting in brine Curdling Process Salting
& Mixing Ripening Reception & Filtration Standardization or not? Raw goat milk
Of the farmer Mixing raw
Of all farmers 70°C
20 to 25seconds Cooling: 32 to 35°C Watou cheese Addition of CaCl :
10g CaCl for 100L of milk Pre-treatment of milk 1. Bactofugation Watou cheese Rocamadour Mesophilic lactic ferments During 10 min Pre- maturation : Addition of a natural starter 12 °C Time: 12H Whey from the last processing Raw goat milk Watou cheese Rocamadour Rennet: 3/10 000
During 20 minutes
In order to coagulate the milk Rennet: 1 /10 000
Temperature: 18 to 23°C
During 18 hours
In order to enhance the
coagulation & obtain a good structure Watou cheese Watou cheese Watou cheese Rocamadour Rocamadour Rocamadour Draining Molding Second draining during 2 days at 14°C Refinement
during 4 days at 12°C Drawing off part of the whey Whey Hot
water Molding & Pressing Turning & Ripening Affective sensorial analysis Common microbiology The common pathogens in Rocamadour cheese :
Salmonella, E. coli, and Listeria.
The micro-organisms indicating poor hygiene
Escherichia coli Health and nutrition aspect
of comparing the two cheese
In the case of rocamadour cheese- harbored a dangerous microorganisms as compared to the pasteurized watou cheese.
Children and old people are more prone population groups for the most of the food born illness
But it is also a dangerous to immunocompromised person too.
Food born illness is the pregnant women, and it will lead to the grave complication like abortion, illness and death to the mother, stillbirth, and death for the newborn.
Similarly, for the case of elderly and young children, hemolytic uremic syndrome becomes common. Health consequences The nutritional aspect of for both cheese Conclusions * Different sensory attributes for both cheeses * Watou cheese: constant quality, even trained panel could not discriminate * Rocamadour: larger variations, even consumers can distinguish Microbial load Multiplication Storage time
Storage temperature Installation of rail transfer vehicles instead of conveyor belts in the new highrise warehouse of Belgomilk recontamination: deviating product: lower quality Example: Good agricultural practices farmers: IKM certification (integrale kwaliteitszorg melk) Reminder: conclusions last week Conclusions this week 'traditional product' lack of variability in materials & processing
aim to produce constant products without any detectable differences and
perceiving differences like defects likewise Health & Nutrition Conclusions Overall: 'traditional product' = 'local product' Thank you very much for the attention Thank you very much for your attention! Questions? Avoid unwanted microbes: main factors Watou:
prevent presence Rocamadour:
competition wanted microbes HACCP approach Traditional
approach Virginie - France
Sibhatu - "Gent" (Ethiopia)
Nicoleta - Romania
Christina - Greece
Nynke - the Netherlands Sensory Analysis