Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

Abstract

In this work, the technological behaviour in milk of a set of Lactococcus lactis strains, alone or in combination with strains of Leuconostoc spp. and Lactobacillus spp. isolated from traditional, raw milk cheeses made without commercial starters, was investigated. Small, mixture-specific differences during milk fermentation were recorded for growth, milk acidification and production of organic acids, volatile compounds, free amino acids and biogenic amines. Four combinations appropriate for use as dairy starters were tested in pilot-scale cheese trials. Two mixtures produced cheeses of high flavour and taste quality; these could be confidently used as starter cultures.

Estabilidade Do Leite Ao Álcool Ainda Pode Ser Um Indicador Confiável?

“…Essa escala serve como parâmetro para a qualidade uma vez que a principal causa de acidez é proveniente da metabolização da lactose em ácido lático por microorganismos aeróbios mesófilos (17) .…”

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

“…Starter mesophilic and thermophilic cultures or their mixture are important starter cultures used in the development of many fermented dairy products (Alegría et al, 2016). During the cheese ripening process, casein proteolysis forms the basis for the production of a large variety of amino acids and peptides, for improving the cheese flavour, texture and taste (de Azambuja et al, 2017).…”

Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures

“…Starter cultures of mesophilic and thermophilic or combination of them are important starter cultures used in the manufacture of many fermented dairy products (Alegría et al., 2016). During cheese maturing, proteolysis of casein forms the basis for producing an extensive variety of peptides and amino acids, with the potential to impact cheese texture, taste, and flavor (De Azambuja et al., 2017; Gobbetti et al., 2015; Settanni and Moschetti, 2010).…”