Physicochemical properties and secondary microflora variability in the manufacture and ripening of Idiazabal cheese

Secondary microflora in three batches of Idiazabal cheese were studied. In one of them the mill, was cold-stored for 3 d and showed lower counts, exce pt for psychrotrophs, Enterobacteriaceae, Clostridium tyrobutyricum and mou lds. Significant differences in NaCl, dry matter and pH in raw milk were ob served. Aerobic mesophilic, psychrotrophic flora and Enterococcus increased during coagulation, pressing and brining, while the rest of the secondary microflora was inhibited. During ripening. Enterobacteriaceae and Micrococc aceae declined in the: first 2 ripening months; the Enterococcus were stabl e, except in the cheese from milk cold-stored for 3 d, for which they prese nted low counts and Clostridium tyrobutyricum, yeast and moulds showed an i rregular evolution. (C) Inra/Elsevier, Paris.