H. Rohm et al., CHARACTERISTICS AND DESCRIPTION OF VORARLBERGER-BERGKASE .1. DATA-COLLECTION AND MICROBIOLOGY, Milchwissenschaft, 52(10), 1997, pp. 569-573
The publication introduces to a series of papers, which aim to describ
e Vorarlberger Bergkase, a regional Austrian hard cheese variety made
from raw milk. During one year, a set of 141 Bergkase representing sim
ilar to 0.2% of the total yearly outlet were sampled, and cheese-speci
fic data were collected. Generally, viable counts of both surface and
cheese mass showed a large variability. As examples, facultatively het
erofermentative lactobacilli ranged between 3.0 x 10(5) and 5.8 x 10(7
) cfu/g and exceeded the obligately heterofermentative group with >99%
(geometric mean: 4.1 x 10(3) cfu/g). Additionally, enterococci and pr
opionibacteria can be regarded as main components of the Bergkase flor
a with viable counts ranging between 10(3) and similar to 6 x 10(7) cf
u/g and between 2 x 10(5) and 6 x 10(8) cfu/g, respectively.