Journal of Food, Agriculture and Environment

The effect of saline concentration and storage temperature in the quality of Sharri cheese


Mergim Mestani 1, Xhavit Ramadani 1, Tahire Maloku Gjergji 2, Hajrip Mehmeti 1, Arsim Ademi 3, Ibrahim Mehmeti 1,3 *

Recieved Date: 2016-09-12, Accepted Date: 2016-12-27


Most consumed cheeses in Kosovo are white brined cheeses produced mostly in traditional form. One of the most popular cheeses in this country is Sharri cheese produced in mountains called Sharri between Kosovo, Macedonia and Albania. The aim of this work was to study the effect of brine salinity (3, 6, 9 and 12%) and temperature (8 and 22°C) on microbiological parameters (total viable count, psychrophile and total lactic acid bacteria-LAB) and sensory quality of Sharri cheese. Traditional methods by using plate counts for total viable count and selective media for counting LAB are used. Molecular methods such as 16S rRNA DNA gene sequencing was used to identify LAB. The results show significant decrease in all microbiological parameters starting from total viable count, psychrophile and total LAB by increasing the brine salinity during a processing until a final product. In raw milk diversity of LAB was shown while on cheese the most dominant strain of LAB identified by 16S rRNA gene sequencing was different. In 3 and 6% of salt most dominant strain was Leuconostoc pseudomesenteroides (around 60%) followed by Lactococcus lactis, and Enterococcus faecium, while in higher concentration Enterococcus faecalis and L. garvieae became more dominant. Cheese stored on 6% and 22°C had higher scores from the panelists. The results show that, controlling the raw milk quality in microbiological aspects before processing is necessary. In same time for making Sharri cheese the recommended concentration of brine solution is 6-9% and 22°C of storage condition. By using this condition we will have under a control total viable counts, no significant changes between raw milk and final product of LAB diversity and no negative effects in human health.


Cheese, lactic acid bacteria, sensory analysis, texture profile, brine

Journal: Journal of Food, Agriculture and Environment
Year: 2017
Volume: 15
Issue: 1
Category: Food and Health
Pages: 12-17

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :