摘要 : The microbiological quality and pH values of flower extracts from 2 cardoon species (Cynara cardunculus and C. humilis) used as a vegetable coagulant in the manufacture of different traditional cheeses were studied. The pH of the ... 展开 The microbiological quality and pH values of flower extracts from 2 cardoon species (Cynara cardunculus and C. humilis) used as a vegetable coagulant in the manufacture of different traditional cheeses were studied. The pH of the samples ranged from5.15-5.65, with no statistically significant differences between the 2 species of cardoon. No evidence of Salmonella/Shigella, Listeria, enterococci or Clostridium was detected in any of the 20 samples studied. No significant differences (P>0.05) were recorded in the different groups of microorganisms (total viable, enterobacteria, micrococci, lactobacilli and yeasts and moulds) between the 2 cardoon species. Aerobic and enterobacteriaceae counts were approximately 5.0 log c.f.u./ml in both cardoon species, suggesting that the use of cardoon extracts entails additional microbial contamination of initial milk. 收起