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<table style="height: 389px;" border="0" cellspacing="0" cellpadding="0" width="498" align="left"><tbody><tr><td height="389" align="left" valign="top"><p>The aim of this article was to evaluate and compare the microbiological quality of selected types of cheeses immediately after opening and after 5 days storage in the refrigerator. Total viable counts (TVC), coliform bacteria (CB) and microscopic filamentous fungi (MFF) were determined by microbiological analysis. We analyzed 8 samples of cheese of Slovak origin. Plate dilution method was used for microbiological analysis. The Codex Alimentarius of Slovak republic (2006) just indicates number of coliforms bacteria (10²) and microscopic fungi (5 &times; 10²). The TVC values after opening of cheeses ranged from 1.68 &times; 10³ CFU.g^-1 (3.22 log CFU.g^-1) in the sample no. 1 to 1.71 &times; 10⁵ KTJ.g^-1 (5.23 log CFU.g^-1) in the sample no. 4 after storage in the refrigerator. All samples were negative for the presence of coliform bacteria after opening. The values of CB were 1.18 &times; 10² CFU.g^-1 (2.07 log CFU.g^-1) in sample no. 7 and 1.90 &times; 10² CFU.g^-1 (2.27 log CFU.g^-1) in the sample no. 8 after storage in refrigerator. These values are not in accordance with Codex Alimentarius of Slovak Republic (2006). Other samples were negative for presence of CB after storage at 4 &deg;C. The values of MFF in samplesranged from 1.81 &times; 10¹ CFU.g^-1 (1.25 log CFU.g^-1) in the sample no. 1 after opening to 1.68 &times; 10²CFU.g^-1 (2.22 log CFU.g^-1) in sample no. 7 after storage of samples. All analysed samples were in accordance with Codex Alimentarius of Slovak republic (2006).&nbsp;</p></td></tr></tbody></table> <!--[endif] -->