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

Abstract

The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, oleic, stearic and myristic acid. Lactobacillus bulgaricus and Streptococcus thermophilus presented a higher count at the beginning of ripening. The color, cohesiveness, springiness and chewiness parameters were affected by the chemical properties, which was not observed for hardness and shear force.

Production of naturally ‘‘lactose free” fresh cheese”

“…Regarding the water activity parameter ( Figure 2C), results showed a significant difference in the final maturation periods, with a gradual loss of free water as a function of maturation of the cheeses. Similar results were described by Brandielli et al (2019) showing a significant decrease in water activity over the maturation period.…”

“…At 0 days of maturation, the cheeses presented 39.28 ± 0.38 g/100 g of moisture, being classified according to the Cheese Technical Regulation (Brasil, 1996), as medium moisture cheeses, characterized as semi-hard cheeses. Same behavior was observed by Brandielli et al (2019). At 15 days of maturation, it can be observed that the cheeses presented 35.42 ± 0.86 g/100 g of moisture, being classified from this period as cheeses of low humidity, and it can also be named as hard cheese (Brasil, 1996) No significant change in ash content ( Figure 2E) was observed during the different maturation periods.…”

Physicochemical and microbiological evaluation of traditional queso molido (ground cheese) during maturation

“…The percentages of fat and protein behaved in a similar way during the first three maturation periods (1 to 60 days), the last period with the highest percentage. Brandielli et al (2019), in a cheese from pasteurized cow's milk, during its maturation stages (0, 60 and 120 days) reported differences in the protein and fat percentages, with the highest concentration at the end of the period (24.09 and 28.1 %, respectively).…”

Understanding the sensory profile of cheese ripeness description by trained and untrained assessors

“…bulgaricus LB134. Starter culture B was composed of the same microorganisms, but the strains of Streptococcus thermophilus were different (ST98 and ST104) (Brandielli et al, 2020). The cheese, called Santo Giorno, was manufactured at a dairy farm in southwestern Paraná, following the production process described by (Brandielli et al, 2020).…”

“…In Brazil, the state of Paraná is in third place in milk production. Due to the importance of the dairy sector the regional cheese called Santo Giorno emerged in the southwest mesoregion (Brandielli et al, 2020;Pereira et al, 2017). Among the factors related to cheese production, the ones that most influence the final sensory characteristics are the starter cultures used in the formulation and the ripening times (Özer & Kesenkaş, 2019).…”