Characteristics of “Tetilla” pasteurized milk cheese manufactured with the addition of autochthonous cultures

Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study

“…Mene´ndez et al (2004) observed a correlation between spicy taste and lipolysis; in fact, the starter used in the manufacture of batch D included enterococci with high esterolytic activity. Cheeses from batch B showed mild aromas and flavours without any special peculiarity.…”

“…casei and Lb. plantarum compared with those manufactured without added lactobacilli (Go´mez, Gaya, Nu´n˜ez, & Medina, 1996;Mene´ndez, Centeno, Godı´nez, & Rodrı´guez-Otero, 2000;Mene´ndez, Godı´nez, Hermida, Centeno, & Rodrı´guez-Otero, 2004;Trepanier, Simard, & Lee, 1991).…”

Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese

“…In recent years, autochthonous cultures have also been used in Tetilla cheese (Mene´ndez, Godı`nez, Hermida, Centeno, & Rodrı´guez-Otero, 2004), Proosdij-type cheese (Ayad, Verheul, Bruinenberg, Wouters, & Smit, 2003), Reggianito Argentino cheese (Candioti et al, 2002), Turkish White Pickled Cheese (Karakus & Alperden, 1995), Cheddar cheese (Lynch, McSweeney, Fox, Cogan, & Drinan, 1996) and New Zealand Cheddar cheese (Crow, Curry, & Hayes, 2001) in order to study their influence on the ripening process and improve their sensory characteristics.…”

Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese

“…One such example is the inclusion of strains of microorganisms previously isolated from traditional products. Autochthonous cultures have been successfully used to improve the sensory quality of several Spanish cheeses, such as Cebreiro, Arzu´a-Ulloa and Tetilla (Centeno, Mene´ndez, Hermida, & Rodrı´guez-Otero, 1999;Mene´ndez, Centeno, Godı´nez, & Rodrı´guez-Otero, 2000;Mene´ndez, Godı´nez, Hermida, Centeno, & Rodrı´guez-Otero, 2004).…”