Biochemical and Microbiological Changes Throughout the Ripening of Argentinean Fresh Goat’s Milk Cheeses Made With Native Cultures

Taboada, Natalia; Medina, Roxana Beatriz; Nuñez, Martha Susana; Alzogaray, Soledad López

doi:10.15414/jmbfs.2017.6.5.1174-1180

Cited by 4 publications

(6 citation statements)

References 5 publications

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“…Similar WSN and TCA values to this study have been reported by Pino, Prados, Galan, McSweeney, and Fernandez‐Salguero (2009) at 60 days of storage. In this study levels of proteolysis (Table 2) increased during aging in accordance to the results of Asteri et al (2010), Taboata et al (2017), Masotti et al (2012), Park (2001), Jin and Park (1995), Pino et al (2009) for other goat cheeses.…”

Section: Resultssupporting

confidence: 91%

“…Total FFA content increased during storage as also reported by Sanchez‐Macias et al (2011), Jin and Park (1995), Taboata et al (2017). In the present study, a moderate lipolysis level was observed (Table 2), that is in accordance to the results of Masotti et al (2012).…”

Section: Resultssupporting

confidence: 81%

“…The pH of cheeses made with the two cultures did not differ significantly ( p > .05) during storage (Table 1) and were in accordance with the values reported by others (Asteri et al, 2010; Franco, Prieto, Bernardo, Prieto, & Carballo, 2003; Janstova et al, 2010; Mor‐Mur, Carretero, Pla, & Guamis, 1994) for soft cheeses. On the contrary Taboata, Medina, Nunez, and Alzogaray (2017) reported higher pH values of Argentine fresh goat cheeses made with native cultures and El Galiou et al (2015) lower pH values for fresh raw goat milk cheese from Northern Morocco; these differences could be attributed to differences in chemical composition of cheese milks and in technological parameters during manufacture.…”

Section: Resultsmentioning

confidence: 93%

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Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage

Pappa¹,

Kondyli²,

Bosnea³

et al. 2021

J Food Process Engineering

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Fresh soft goat milk cheese was manufactured by two different starter cultures, a mixture consisting of mesophilic and thermophilic microorganisms, that is, Lactococcus Lactis subsp.cremoris, Lactococcus Lactis subsp. lactis and Streptococcus thermophilus (cheese A) and a mesophilic one containing Lactococcus Lactis subsp. cremoris and Lactococcus Lactis subsp. lactis(cheese B). The cheesemaking technology included milk pasteurization, starter culture incubation, milk clotting by liquid rennet and salting in brine containing 15% w/w NaCl. The cheeses were matured for 5 days at 16-17 C and then were packaged in shrink polyethylene bags under vacuum and transferred to cold room (3-4 C) for storage. The composition, microbiological, organoleptic and rheological properties of cheeses were investigated. Cheese microbiota was dominated by mesophilic lactobacilli and cocci. Yeasts and molds were found at the end of storage (60-day) resulting in the gradual spoilage of cheeses. All cheeses received low scores for hardness while they were very much appreciated for their organoleptic properties. Cheese A presented lower levels of total volatile compounds at 5 days but higher at 60 days than cheese B.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 93%

See 1 more Smart Citation

Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage

Pappa¹,

Kondyli²,

Bosnea³

et al. 2021

J Food Process Engineering

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“…isolated from semi-hard goat cheese have been shown to be capable of exerting proteolytic activity and producing EPS and acetoin. Taboada et al (2017) demonstrated that Lactobacillus spp. strains were involved in citrate metabolism; they also performed esterase activity and displayed a strong production of diacetyl and acetoin.…”

Section: Effect Of Lactobacillus Spp Strains On the Microbiological B...mentioning

confidence: 99%

Effect of Lactobacillus spp. strains on the microbiological, biochemical, and organoleptic properties of Moroccan goat’s cheese during ripening

El Galiou,

Azzouz,

Ahadaf

et al. 2023

IFRJ

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The aim of the present work was to investigate the effect of adding autochthonous lactic acid bacteria strains (LAB) to Moroccan goat’s milk cheese, focusing on its microbiological and biochemical evolution during the ripening process, as well as on the product’s sensorial properties. We prepared three types of cheese: (i) a control cheese (CNT) made by adding a starter culture composed of a strain of Lactococcus lactis subsp. lactis var. diacetylactis and a strain of Lactobacillus lactis subsp. lactis; (ii) a cheese (“LP”) made with the same lactococcal starter culture, and adding a strain of Lactobacillus plantarum as an adjunct culture, and (iii) a cheese (“LPC”) made with the same lactococcal starter culture, and adding Lactobacillus paracasei as an adjunct culture. The counts of most bacterial groups decreased as the cheeses matured, except for lactic acid bacteria, which increased during ripening. Throughout the ripening period, LP cheese showed the highest values for total nitrogen, soluble nitrogen, and soluble nitrogen in 12% TCA. On the 60th day of ripening, the highest contents of diacetyl and acetoin were recorded in LPC cheese. A significant difference in FFA was observed among the LP, LPC, and CNT cheeses, thus indicating a change in lipolysis extension (C4:0-C18:3 FFA) that might be influenced by the starter employed. These suggested that both adjunct strains could produce high-quality Moroccan goat cheese. However, the addition of Lactobacillus paracasei culture had the particular advantage of improving aroma intensity and overall cheese quality. Moreover, the lipolysis process increased continually until the end of the ripening period, thereby confirming that the ripening phase is the main factor that affects these cheeses’ sensory properties. The cheeses made with adjunct cultures had the typical taste of Moroccan goat cheese, presented an acceptable flavour, and fulfilled the usual sensory requirements.

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“…Therefore, designing cultures using autochthonous strains to produce artisanal and functional cheeses is widely spread, especially for traditional goat and ewe dairy products (Mohan et al, 2013;C arafa et al, 2019;Picón et al, 2019). However, in Argentina, data about the use of selected autochthonous strains are scarce (Oliszewski et al, 2013;Taboada et al, 2015Taboada et al, , 2017. Even though Taboada et al (2015) designed a mix of autochthonous strains culture to be used for manufacturing cheese from Saanen goat milk the most widely breed used in Argentine is the Creole breed.…”

Section: Introductionmentioning

confidence: 99%

Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria

et al. 2019

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In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against those of manufactured using commercial culture cheeses. The physicochemical composition was similar among cheeses, while the lactic acid bacteria were the predominant microbiota in all samples. The highest specific esterase activities were detected in cheeses with native strains. The fatty acid profile was significantly affected by native strains during the ripening time (60 days) since the conjugated linoleic acid (CLA) level increased from 0.60 to 1.03 g 100 g-1 of fatty acids, whereas cheeses with commercial starter showed a CLA content of about 0.60 g of fatty acids. In cheeses with native strains, it was detected the highest desirable fatty acids, Δ9-desaturase and CLA desaturase indexes and the lowest atherogenicity index. The native strains inoculated as starter and adjunct cultures, grew conveniently in the cheese, developed their full potential as reflected by the profile of the metabolites released during ripening and in the global sensory perception of cheeses, and contributed thus to the development of a healthier food.

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Biochemical and Microbiological Changes Throughout the Ripening of Argentinean Fresh Goat’s Milk Cheeses Made With Native Cultures

Abstract: Keywords: Fresh goat cheese, native starter culture, native adjunct culture, physicochemical analysis, microbiological analysis

Cited by 4 publications

References 5 publications

Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage

Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage

Effect of Lactobacillus spp. strains on the microbiological, biochemical, and organoleptic properties of Moroccan goat’s cheese during ripening

Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria

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