Travail non fait
Cheese
Problematique : Is there more bacteria in raw milk cheese than in pasteurized milk cheese
before performing several manipulations we study our main component which is cheese. we also check to know correctly each technical baths in relation to our project.
GOAT CHEESE MANUFACTURING STAGE 1-curdling of milk: -first of all the milk is taken raw that is directly used after the milking of the goats be pasteurized after the milking and then use for the curdling - the milk is put before the ferment and/or pressure tank -then added milk (pasteurized or not), - coagulation of milk protein (casein) for one or two days, 2- Moulding of: - we then take our curdled milk and put it in moulds of desired shape (depending on the shape of the cheese desired by the artisan) we fill the moulds with the ladle . 3-Draining of water: - the moulds used in the moulding have holes in any part of the mould are capable of passing undesirable liquid for the manufacture of cheese in particular called the «Whey» is the water present in the cheese that was expelled during the coagulation of the caseins. This process takes about 24 hours in a cool place. 4-Salting: - at the end of the draining process the whey is almost entirely gone so one has a goat cheese the structure of the cheese is formed . - we take our goat’s cheese ready and roll it in a specially made salt pan for salting the cheese which will improve the taste of the product.
with my group that is training louis mathieu and melvyn we have carried out several experiments to be able to answer our problem
we did a total of 9 manipulations such as :
-FMAT
-lactobacillus
-E.coli
-porean dosage
-calcium
-Gram
-S.aureus
-listeria
-tasting
these manipulations have been done for several months .we interpret the results of each manipulation
I'll explain the gram manipulation entirely
-initial suspension of raw milk cheese:
-put 10 grams of raw milk cheese in 90 ml of peptonated water
- pass to the stomacher for 3 minutes
-put in a hemolysis tube
its the Samer for the initial suspension of pasteurize milk
its the steps of the gram manipulation
-use a metal bone to make a smear on a blade
- glue bacteria with the orange flame of the bunser burner
-put the slat in Crystal Violet for a minute
-put Lugol for a minute
-Rinse with alcohol at 90 degrees
-rinse with distilled water
-put the slat in saffranine for one minute
-observes
we observes the result and its coque gram positif
