Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

Abstract

The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese) even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs) was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.

Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

“…The CA and CB showed significant increase (p < 0.05) in acidity during the ripening, similar to other studies (Bontinis et al, 2008;Vasek et al, 2013). At 0 and 60 days of ripening, CA exhibited lower acidity values than CB.…”

Physical, chemical and texture characteristics of Aro cheese

“…Vasek et al (2013) and Longaray et al (2012) reported acidity values similar to those found in our study (0.75% and 0.23 to 0.89% respectively), in artisanal cheeses from Corrientes, Argentina, and in Serrano cheese (a traditional cheese from southern Brazil), emphasizing that this acidity level is normal in fresh cheeses or those with a short maturation period. González (2010) characterized fresh cheese made with unpasteurized milk (made according to artisanal methods in the municipality of Minatitlán, Veracruz, Mexico), and reported similar results to our study with maximum acidity values of 0.846, with lactic acid as the main acid.…”

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

“…The microbial variability was also related to the age of the cheese samples. Both of these facts are supported by studies on other varieties of artisan cheeses in general (Vasek et al ; Irlinger et al ; O'Sullivan et al ). Cheese produced in farms from nonpasteurised milk (cow/sheep) and without a starter culture showed significantly higher microbial diversity than cheeses produced in HACCP dairies.…”