Microbiological characteristics of Crottin goat cheese made in different seasons

General profiles and effect of season on microbiological characteristics of Crottin goat's cheese were evaluated in different batches during storage. Microorganisms determined were: mesophilic, proteolytic, halotolerant, psychotrophs, coliforms, yeasts and Staphylococcus aureus. The presence of Escherichia coli, Salmonella spp., Yersinia enterocolitica and pH and moisture content were also analyzed. E. coli, Salmonella spp. and Y. enterocolitica were not detected in the Argentinian soft goat cheese. Cheese made during winter had significant differences in mesophilic, psychrotrophics, halotolerant microorganisms and yeast between batches. In fall cheese, there were significant differences to mesophilic, proteolytic and psychrotrophics. There were not significant differences to the microbial groups in summer cheese. The variability between batches in Crottin cheese occurred during cold months, which may be attributed to the coagulation process of the cheese at environmental temperature (without any control), creating a delay in the lactic flora activity in winter. The results showed a significant influence of the seasons in the microbial population evolution during storage, suggesting that the differences in each microbial group in different seasons could be caused by differences in the predominant strains of each group. Further studies are needed for the composition of the microorganisms, where goat's products have not specific hygienic and quality standards in Argentina.