Monitoring of acarid mite populations in craft hard goat cheeses during ripening
Keywords:
Collar pests, hard goat cheeses, craft production, method of counting mite densitySynopsis
The expansion of the assortment of artisanal hard cheeses ripened with the involvement of acarid mites on the food market necessitates the assessment of their safety. The use of mites contributes to the development of distinctive aroma and flavor profiles in mature and aged hard goat cheeses and requires the implementation of effective methods for regulating their population density. Four batches of cheeses produced from unpasteurized goat milk were manufactured at the Zhuravka Eco Farm (Kyiv region, Ukraine): Caciotta, Canestrato, Alpine, and Yogurt-type cheeses. Cheese heads at different levels of infestation with Acarus siro were selected for the study, and a methodology for monitoring mite density was developed. The most effective and practical method was the determination of mite density using a graduated grid and light microscopy, enabling the counting of mites at all developmental stages, including eggs. For unwashed cheeses, mite density is recommended to be determined in the surface powder accumulated on the rind and expressed per unit mass. For washed cheeses, mite numbers should be determined in rind scrapings and expressed per unit area. The number of Acarus siro mites in the “brown powder” accumulated on the surface of artisanal hard goat cheese heads ranged from 12.8 to 43.5 per 0.01 g. Insufficient control of mite population density during ripening resulted initially in superficial damage and subsequently in deep core deterioration, rendering the cheeses unsuitable for storage and consumption. Washing cheese heads with running water reduced mite density on the rind surface to 5.2–10.4/cm2. Three months after washing, mite density reached 1.9–2.1/cm², while egg counts ranged from 9.9 to 11.7/cm² of rind. Treatment of hard goat cheese heads intended for sale with linseed oil resulted in complete elimination of Acarus siro mites and their eggs on the rind surface; however, it promoted secondary mold growth. Overall, the use of mites in the ripening of artisanal hard goat cheeses ensures the formation of distinctive sensory characteristics, which may serve as a criterion of product authenticity. Further research should focus on determining the aromatic composition of hard goat cheeses ripened with the participation of acarid mites.
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June 26, 2026
Copyright (c) 2026 Viktor Davydovych, Larysa Shevchenko, Olena Semenko, Nataliia Slobodyanyuk, Oksana Pylypchuk, Anastasiia Ivaniuta, Nataliia Holembovska, Valentyna Israelian, Alina Omelian
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Davydovych, V., Shevchenko, L., Semenko, O., Slobodyanyuk, N., Pylypchuk, O., Ivaniuta, A., Holembovska, N., & Omelian, A. (2026). Monitoring of acarid mite populations in craft hard goat cheeses during ripening. In O. Priss, L. Bal-Prylypko, H. Tolok, S. Tolok, I. Ustymenko, I. Bal, O. Kanishchev, V. Davydovych, L. Shevchenko, O. Semenko, N. Slobodyanyuk, O. Pylypchuk, A. Ivaniuta, N. Holembovska, V. Israelian, A. Omelian, I. Ivanova, M. Serdyuk, T. Tymoshchuk, … L. Chepurda, Advances in food technology and innovation (pp. 24-61). Scientific Route OÜ®. https://doi.org/10.21303/978-9908-845-03-6.ch2
