Characterization of the natural microflora of artisanal Mexican Fresco cheese

Torres-Llanez, María J.; Vallejo-Córdoba, Belinda; Díaz-Cinco, Martha; Mazorra-Manzano, Miguel A.; González‐Córdova, Aarón F.

doi:10.1016/j.foodcont.2005.04.004

Cited by 70 publications

(86 citation statements)

References 24 publications

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“…Furthermore, in the end, the ripening period increased the free fatty acids and amino acids, which were enhances the positive characteristics in terms of the flavor (14). Lactobacillus is the dominant species in cheeses that is prepared from raw milk, due to the fact that these bacteria can grow in difficult conditions (15). According to our results, 4 and 11 Lactobacillus plantarum strains from yogurt and dough were isolated, respectively.…”

Section: Discussionmentioning

confidence: 54%

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

et al. 2017

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Background: Lactobacillus is the most important group of lactic acid bacteria that produce acid lactic through fermentation of glucose, which is an important process in dairy production. Due to the natural microbic ecosystems of milk, the traditional dairy products provide a suitable culture for growth and proliferation of Lactobacillus strains. Objectives: The aim of this study was to investigate Lactobacillus species from domestic dairy products of Mahabad city. Methods: In this study, 90 samples of cheese, yogurt, and dough were collected from the nearby villages of Mahabad. For the isolation of Lactobacillus, samples were cultured in MRS agar and grown colonies were tested gram stain, catalase test, and morphology. Catalase-negative, gram positive, and without spores bacillus identification and purification. Then, oxidase tests, reduce nitrate, and oxidation-reduction was performed on the SIM medium. To identify species of Lactobacillus, growth in 15°C -45°C, gas production from glucose with Durham tube to detect homo or hetero Fermentative, and fermentation Fructose, Maltose, Lactose, Galactose, Mannose, Ribose, Arabinose, Xylose, Cellobiose, Inositol, Mannitol, Melezitose, Melibiose, Raffinose, Rhamnose, Trehalose, Salicin, Glycerol and Gluconate and esculin hydrolysis were studied. Results: In 3 products, Lactobacillus plantarum strain was identified, which was in cheese (46%) in comparison with yogurt and dough (respectively 13% and 36%). Conclusions: Based on findings in this study, Cheese provides better culture for growth and proliferation of Lactobacillus when compared with yogurt and dough and the Lactobacillus plantarum strain was the most of milk microflora and traditional dairy products of Mahabad town.

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Section: Discussionmentioning

confidence: 54%

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

et al. 2017

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“…An increase in microbial counts in the first 24 h is a normal process in cheese making. This is partly due to the physical retention of microorganisms in the coagulum and also due to the microbial multiplication during coagulation and whey drainage [7,80,81]. In contrast to cheese without the addition Fresco starter, the S. aureus increase in number was about 2.9 log counts and its maximal counts exceeded 6 log CFU/g.…”

Section: Effect Of Ph Value and Lab Presence On S Aureus Growth In Milkmentioning

confidence: 99%

“…Counts of S. aureus were close to the 10 7 CFU/g level and did not undergo any noticeable change during cheeses storage. It may be due to the S. aureus capacity to withstand a wide range of temperatures, pH and water activity [81].…”

Section: Effect Of Ph Value and Lab Presence On S Aureus Growth In Milkmentioning

confidence: 99%

“…Moreover, the raw milk contains a heat-labile lactoperoxidase system which has inhibitory effect to the growth of some pathogens [79]. The postpasteurization addition of a starter culture may lead to losses in the unique organoleptic properties of the raw milk cheeses and to end products with uniform sensorial features [81,85,87]. Hence, there is today a renewed interest in traditionally produced raw milk cheeses due to consumer demands for increased varieties of cheese flavours and textures [80].…”

Section: Effect Of Ph Value and Lab Presence On S Aureus Growth In Milkmentioning

confidence: 99%

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Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

Medveďová¹,

Valı́k²

2012

Structure and Function of Food Engineering

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“…3. It was evidenced that the fortification with whey proteins and their homogenization was useful in the reduction of syneresis, because whey proteins were associated with casein micelles after thermal treatment and acted as binding material [19].Casein micelles were mainly bound by particle-particle bonds in large chains, with small spaces, rather than by fusion of aggregates. Similar results were reported by Lee and Lucey [16] for yoghurt gels.…”

Section: A Preparation Of the Sour Cream At Different Levels Of Totamentioning

confidence: 99%

Effect of Addition of Whey Proteins on the Microstructure and Syneresis of “Suero Costeño”Made from Goat Milk

Tirado¹,

Acevedo-Correa²,

Mantilla-Escalante³

2017

IJET

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Abstract-A Colombian Caribbean coast sour creamis a fermented dairy product that is native to and traditionally prepared only in that area, where it is known as "Suero Costeño". On the other hand, many of the properties of dairy products such as Suero Costeño are determined by the spatial arrangement of components including the casein particles that form a protein matrix, the fat globules, dispersed water and minerals. In this work, scanning electron microscopy (SEM) was used to study the effect of the addition of whey proteins on the microstructure and syneresis of Suero Costeño made from goat milk. Through micrographs obtained by a JEOL JSM 820 scanning electron microscope, it was determined that by increasing total solids, pore structure size, and therefore syneresis, decreased due to the interlocking capacity of denatured whey proteins, which increased the degree of binding between protein particles, forming a dense network.

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Characterization of the natural microflora of artisanal Mexican Fresco cheese

Cited by 70 publications

References 24 publications

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

Effect of Addition of Whey Proteins on the Microstructure and Syneresis of “Suero Costeño”Made from Goat Milk

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