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[Microbiological changes in edam type cheese, brined in a mixture of sodium and potassium chlorides during the ripening process].

Cheese were brined in a modified brine containing a mixture of sodium and potassium chlorides (1: 1.27, w/w), following technological instruction, for 24 hours and in a shortened time of 18 h and 12 h. Edam type cheese brined for 24 h in a traditional brine served as a control. In the ripening period, the cheeses were subjected to the following microbiological analyses: total bacteria count, the number of acidifying streptococci, the most probable number (MPN) of resting spores of anaerobic saccharolytic bacteria, the count of E. coli and the number of coagulase-positive staphylococci. The cheeses were additionally subjected to chemical analyses, including the determination of acidity, water content, salt content and a panel assessment of their organoleptic traits. The microbiological analysis demonstrated an increase in the total bacteria count and a decrease in the number of acidifying streptococci coinciding with the progress in ripening. No significant changes were observed in the population of microflora examined in the cheeses brined in the modified brine, as compared those produced in the traditional brine. The type of brine used also had no significant effect on changes in the MPN of resting spores of anaerobic saccharolytic bacteria. In none of the cheeses analyzed in this study was found E. coli bacteria or coagulase-positive staphylococci.