Accelerated ripening of Ras cheese using freeze-shocked mutant strains of Lactobacillus casei

El‐Soda, M.; Hantira, A.; Ezzat, N.; El‐Shafei, H.

doi:10.1016/0308-8146(92)90184-4

Cited by 12 publications

(5 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…casei in Cheddar cheese. Similar observations were reported by El Soda et al [18] for Ras cheese. Moreover, Menendez et al [43] showed that the use of Lactobacillus increased volatile free fatty acids and long-chain free fatty acid content during ripening of Arzùa-Ulloa cheese.…”

Section: Discussionsupporting

confidence: 91%

Application of specific starters for the manufacture of Venaco cheese

Casalta

Cachenaut

Aubert³

et al. 2005

Lait

View full text Add to dashboard Cite

-The application of defined specific starter strains and their influence on microbiological, biochemical and sensory characteristics were studied during ripening of Venaco cheese, a traditional Corsican raw milk cheese manufactured with goat's or ewe's milk. Three defined starter blends, composed of wild strains of lactic acid bacteria, were tested. The first blend was composed of 2 strains of Lactococcus lactis subsp. lactis (ratio 1:1) and was used as a control. The second was composed of 3 strains, the two Lactococcus strains used in the first starter blend in addition to a strain of Lactobacillus paraplantarum (ratio 2:2:1). The third blend was also composed of 3 strains, the same two lactococci used in the first blend in addition to a strain of Leuconostoc mesenteroides subsp. mesenteroides (ratio 2:2:1). The experiment was carried out, in duplicate, at two cheese dairies. The first dairy transforms raw goat's milk and the second transforms raw ewe's milk. DNA fingerprinting of cheese isolates using the Rep-PCR technique showed that strains inoculated in milk established themselves in cheese. Lactococci and Ln. mesenteroides subsp. mesenteroides strains were present until the end of ripening, while Lb. paraplantarum was detected in cheese only during the first 15 d. Indigenous lactic microflora were found throughout ripening, showing a balance between this microflora and the starter strains. Goat's and ewe's milk cheeses made with Leuconostoc had the highest level of proteolysis, and those made with Lactobacillus, the highest level of lipolysis. These physico-chemical modifications led to significant differences in cheese sensory characteristics assessed by the triangle test.

show abstract

Section: Discussionsupporting

confidence: 91%

Application of specific starters for the manufacture of Venaco cheese

Casalta

Cachenaut

Aubert³

et al. 2005

Lait

View full text Add to dashboard Cite

show abstract

“…The experimental cheese was perceived as being more bitter than the control cheese after 45 days, but at the 60th day, no bitter flavour was detected at all. Lowered levels of bitterness were observed in several studies of added adjunct lactobacilli (El‐Soda et al . 1992; Drake et al .…”

Section: Resultsmentioning

confidence: 89%

Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white‐brined cheese

Hashemi¹,

Azar

Mazlumi

2009

Int J of Dairy Tech

View full text Add to dashboard Cite

Iranian white-brined cheese was made in open vats using commercial adjunct culture of Lactobacillus helveticus Lh.Bo2 in viable and freeze-shocked (FS) forms. Biochemical and sensory characteristics of the trial cheese were studied during 2 months of ripening. Assessment of primary proteolysis by SDS-PAGE and water soluble nitrogen for the trial cheese showed no or small differences throughout ripening. However, the experimental cheeses exhibited significantly greater rates of free amino group formation. Lipolysis as measured by total free fatty acid was consistently higher in cheese made with the FS adjunct culture. Expert panellists detected significant differences between the control and the experimental cheese.

show abstract

“…The concentration of all FFAs in pasteurized milk Cheddar cheese was lower than raw milk cheese . High FFA levels in cheeses including additional culture were notified before by El-Soda et al (1992), Madkor et al (1999) and this situation is attributed to intracellular esterases and lipases oscillation. Godinho and Fox (1981) noted a lower free fatty acid level in the outer part of several blue cheeses due to higher NaCl concentrations which limited the production of lipases by the surface microflora and possibly their activity.…”

Section: Fatty Acid Content and Lipolysis Values (% Oleic)mentioning

confidence: 98%