Algerian extra hard cheese of Klila: a review on the production method, and microbial, organoleptic, and nutritional properties

Table 2 Microbial composition of Klila (data expressed in colony forming unit per g)

Microflora	Type of milk used for Klila making (Min–Max)				Origin not specified	References
Microflora	Ewe milk Klila	Goat milk Klila	Cow milk Klila	Mixing milk (Ewe, Goat)	Origin not specified	References
Aerobic mesophilic microflora	2.28 × 10³–10⁹	3.01 × 10⁶	2.22 × 10³–1.73 × 10⁵	1.3 × 10³	01.24 × 10³	[2, 4, 11,12,13, 15]
Total coliforms			1.1.10²–2.25 × 10³		01.98 × 10³	[2, 10, 13, 15]
Faecal coliforms	< 5	< 5	< 5–1.85 × 10³		0.84	[12, 15]
Fecal streptococci					2.13–1.78 × 10⁶	[10, 12, 13]
Yeast and moulds	> 5.01 × 10⁵	> 5.01 × 10⁵	1.64 × 10²– > 5.01 × 10⁵		1.68 × 10⁹	[4, 10, 15]
Lactic acid bacteria	9.54 × 10⁴–2.69 × 10⁵	4.89 × 10³	5.1.10³–1.41 × 10⁶		3.09 × 10⁴–4.74 × 10⁷	[2, 4, 10, 13, 15]
Enterococcus	2.57 × 10⁵	2.69 × 10³	2.75 × 10³			[4]
Anaerobic Spore forming bacteria	1 × 10	1.99 × 10²	3.98 × 10²			[4]
Bacillus	< 1.99	< 1.99	1.12 × 10²			[4]
Bacillus cereus	< 5.01	< 5.01	4.62 × 10³			[4]
Lactic acid streptococci			1.5 × 10³			[13]
Lactococci			2.3 × 10²			[13]

ISSN: 2352-619X