A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa

Nyamakwere, Faith; Esposito, Giulia; Dzama, K.; Müller, M.; Moelich, Erika Ilette; Raffrenato, E.

doi:10.1155/2021/3708786

Cited by 3 publications

(4 citation statements)

References 27 publications

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“…Microbiological quality assessment of traditional dairy foods produced by smallscale processors can be useful in providing the information on hygiene conditions during production and post-processing handling, as well as the potential food safety risks to consumers [83,84]. Here, we report the findings from the microbiological quality analyses of 302 artisanal dairy products collected at open markets and retail stores in Serbia.…”

Section: Resultsmentioning

confidence: 99%

Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia

Aleksic,

Udovicki,

Kovacevic

et al. 2024

Foods

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The microbiological quality of dairy products from small-scale producers in Serbia was analysed. A total of 302 dairy products [raw (n = 111) and pasteurized milk cheeses (n = 79) and kajmak (n = 112)], were collected and tested for the presence of pathogens, Listeria monocytogenes and Salmonella spp., and enumerated for Coagulase-positive staphylococci (CPS), Escherichia coli, and yeasts and moulds. None of the samples tested positive for Salmonella spp., while L. monocytogenes was recovered from one raw milk cheese and five kajmak samples. Raw milk cheese and kajmak also had higher levels of indicator microorganisms, namely E. coli and yeast and moulds. Molecular serotyping grouped L. monocytogenes isolates into serogroups 1 (1/2a and 3a) and 3 (1/2b, 3b, and 7). When exposed to eight antibiotics, L. monocytogenes isolates were mostly sensitive, with the exception of oxacillin and reduced susceptibility to clindamycin, penicillin G, and trimethoprim/sulfamethoxazole, emphasizing the importance of continuous surveillance for antimicrobial resistance. Samples that tested positive for Listeria spp. also had higher loads of indicator microorganisms, namely E. coli and yeast and moulds, suggesting lapses in hygiene practices during production. Collectively, these data emphasize the need for improved food safety and hygiene practices among small-scale dairy producers. This is crucial to reduce the microbial contamination and improve both the quality and safety of dairy products in the Serbian market.

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Section: Resultsmentioning

confidence: 99%

Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia

Aleksic,

Udovicki,

Kovacevic

et al. 2024

Foods

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“…The investment expenditure is summarised in Table 3. Equipment, ingredients, and processing techniques were suggested by a cheese expert from a cheese company in Italy (Formaggi della Famiglia Busti, Acciaiolo, PI-Italy), and also based on information gathered from a previous survey which evaluated different hard and semi hard cheeses in the Western Cape Province [10]. Investment activities included all the expenditure on equipment which had a life time of more than a year.…”

Section: Expenditure From Investment Activitiesmentioning

confidence: 99%

“…The other benefit is that the pecorino style cheese is already known and appreciated by the local consumers in South Africa [10]. This cheese type was noted to fall under the artisanal specialty category and can be easily marketed in specialty stores and also attracts visiting tourists.…”

Section: Benefits Of On-farm Cheese Makingmentioning

confidence: 99%

“…This needs to be done through the assessment of the feasibility of on-farm cheese making. A hard pecorino style cheese was selected for these trials based on the results of a previous survey in the Western Cape Province [10]. The survey results suggest that this type of cheese is among the already known types and it is appreciated by consumers.…”

Section: Introductionmentioning

confidence: 99%

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Economic Feasibility, Benefits and Challenges of On-Farm Artisanal Cheese Making in South Africa

Nyamakwere

Esposito

Mombo

et al. 2022

Dairy

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There is limited information regarding artisanal cheese making that can help entrepreneurs evaluate business opportunities and make realistic business decisions. The objective of this study was to assess the economic feasibility, benefits and challenges of on-farm artisanal cheese making. A model was designed to evaluate the economic feasibility of processing hard pecorino-style cheese and soft fresh ricotta on four different smallholder farms. The study assumed a small-scale family-owned business with an average herd size of 10 lactating cows, using 80 L of raw milk a day to make cheese. Projected Cash Flow Statement was used to determine the economic feasibility of cheese making. Sensitivity analysis was conducted using a factor of 10% to determine the changes in net cash flows by varying the milk volume, cheese selling price and both. The positive projected cash flow after the sensitivity analysis for the four farms ranged from $24,073.84 to $33,783.5. The breakeven quantity for the four farms ranged from 325.82 kg to 357.88 kg per year.Overall, the results show that artisanal cheese making is economically viable under the given model assumptions. However, the major challenge noted is that most farmers lack knowledge in terms of the processing techniques, market opportunities and production costs involved in cheese making. Access to this information by small-scale milk producers is vital in considering cheese making as a business.

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Application of Gamma Irradiation Treatment on the Physicochemical and Microbiological Quality of an Artisanal Hard Cheese

et al. 2022

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The objective of this study was to evaluate the efficacy of gamma irradiation, applied to different cheese sample sizes (250g and 500 g), against Listeria monocytogenes, Escherichia coli, coliforms and aerobic colony counts. The effects on cheese physicochemical and odour properties and all costs involved for the treatment were quantified. The Cobalt-60 γ-irradiator was used at a maximum dose of 5.0 kGy. The values for cheese moisture (28.6%), ash (3.78%), pH (5.1), protein (29.6%), fat (30.7%), salt (1.95%) and water activity (0.92%) were within the acceptable ranges for hard cheese after gamma irradiation treatment. The colour (yellowness, redness, chroma and hue angle) and texture (cohesiveness and springiness) values decreased (p < 0.05) with the treatment. Compounds such as safrole, acetylpyrazine, thiophene, 3,5-octadien-2-one and 1-Octen-3-one were present after the treatment, regardless of sample size. The gamma irradiation treatment resulted in 100%, 87.2%, 85.1% and 77.3% reduction in L. monocytogenes, coliforms, E. coli and aerobic colony counts, respectively. The study highlighted the efficacy of irradiation treatment and its affordability for resource-limited producers.

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A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa

Cited by 3 publications

References 27 publications

Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia

Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia

Economic Feasibility, Benefits and Challenges of On-Farm Artisanal Cheese Making in South Africa

Application of Gamma Irradiation Treatment on the Physicochemical and Microbiological Quality of an Artisanal Hard Cheese

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