Evaluation of some microorganism groups in the dairy products of industrial and home-made production

Abstract

Fermented foods play an important role in human daily lives. Among them the dairy products are the most popular. Growing amount of researches aredevoted to the assessment of the effects of the dairy products on human health. Lactic acid bacteria are the main group of microorganisms used to produce fermented milk products. The present study demonstrated the results of the microbiological analysis ofindustrial and home madedairy products and quantitative evaluation of enterococci content in them. The results revealed that microbiome of both, industrial and home-made products, consisted ofbacteria and fungi; the highest amount of enterococci was detected in feta cheese, the lowest – in milk.