Caractérisation du fromage Bastelicaccia

Casalta, Erick; Noël, Y.; Bars, Dominique Le; Carré, Christophe; Achilleos, Christine; Maroselli, M.X.

doi:10.1051/lait:2001149

Cited by 10 publications

(9 citation statements)

References 12 publications

(9 reference statements)

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“…Where detected, levels of L. lactis were 1 log 10 lower than the total viable counts. L. lactis levels varied between 1.9 and 5.2 log 10 cfu.mL −1 , as observed in other ewe's milks (Casalta et al 2001). In 75% of the milks levels did not exceed 3.9 log 10 cfu.mL −1 .…”

Section: Discussionsupporting

confidence: 64%

Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Feutry¹,

Torre

Arana

et al. 2012

Dairy Sci. & Technol.

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The aims of this work were to assess the levels of Lactococcus lactis (L. lactis) in ewe's milk produced in three Ossau-Iraty cheese sub-areas and to investigate the genotypic and technological diversity of isolated wild strains of L. lactis in order to assess their suitability for use as components of starter formulations. Thirty-two milk samples from 32 farms were collected. Strains of L. lactis were identified and quantified using a combination of species and subspecies-specific polymerase chain reaction (PCR) and PCR amplification of repetitive bacterial DNA elements (Rep-PCR). The genotypic and technological diversity of the indigenous strains was compared to that of 12 commercial strains. L. lactis was detected in milk samples from only 20 farms. The levels detected were below 4 log 10 cfu.mL −1 in 75% of the milks. L. lactis subsp. lactis dominated in 66% of the samples. Forty-three genotypic profiles of wild L. lactis strains were detected and showed greater diversity than those of the commercial strains. Milks containing L. lactis contained one to four distinct strains. With the exception of two strains, each strain was found in milk from only one farm. The Prt + strains were the most acidifying. Sensitivity to phages collected from wheys differed widely between the commercial (60%) and indigenous strains (5%). Wild strains of L. lactis displayed a wide genotypic and technological diversity. Genotypic diversity seemed to be linked to the farm of origin. This study addresses questions regarding the environmental factors which influence such natural diversity. A deeper knowledge of the strain-dependent technological properties would be useful in selecting strains for use in starter blends.

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Section: Discussionsupporting

confidence: 64%

Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Feutry¹,

Torre

Arana

et al. 2012

Dairy Sci. & Technol.

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“…Biochemical differences between goat's and ewe's cheeses are in accordance with the observations made by Casalta et al [10] in Bastelicaccia cheese: goat's cheese presents a higher dry matter, salt content and proteolysis index. The lower fat content in goat's milk and the higher NaCl content and acidification level in goat's cheese led to an enhanced drainage of whey from this cheese, resulting in higher total solids.…”

Section: Discussionsupporting

confidence: 91%

Application of specific starters for the manufacture of Venaco cheese

Casalta

Cachenaut

Aubert³

et al. 2005

Lait

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-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.

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“…2003). Raw milk from different herds and under varying conditions allows the development of a unique microflora, causing variation in the development of volatile compounds (Casalta et al. 2001).…”

Section: Resultsmentioning

confidence: 99%

“…2003), and recently, traditional cheese has been studied (Barron et al. 2005; Casalta et al. 2001; Coda et al.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese

Hernández-Morales

Montes²,

Aguirre–Mandujano

et al. 2010

Int J of Dairy Tech

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The physicochemical, microbiological, textural and sensory characteristics of Mexican Añejo cheese were studied, as well as the composition of the raw milk used for its production. Differences in cheese (moisture, fat, NaCl, titratable acidity, pH, free volatile fatty acids, total viable count and total coliform count, texture and colour) and process milk were observed. A lexicon of 20 descriptors was generated by a 13 member trained panel using descriptive sensory analysis. Global acceptability was assessed by consumers (n = 60) using a nine point hedonic scale. Analysis of variance, internal preference mapping and PLS1 showed a greater acceptability for cheese with higher scores for buttery, crumbly and moisture.However, the least preferred cheese presented greater scores for the attributes: global taste duration, fishy, feet aroma, propionic acid, bitter, astringent and pungent.

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Caractérisation du fromage Bastelicaccia

Cited by 10 publications

References 12 publications

Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Application of specific starters for the manufacture of Venaco cheese

Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese

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