Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes’-milk cheese

Ortigosa, M.; Arizcun, C.; Irigoyen, A.; Oneca, M.; Torre, P.

doi:10.1016/j.fm.2005.09.005

Cited by 30 publications

(26 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Our result could be explained with a partial inadequacy to goat milk of Lactobacillus strain used as culture starter, or alternatively the synergic effect among mesophilic LAB, as observed by Ortigosa et al (2006) and Mangia et al (2008), did not occur. Thermophilic cocci grew gradually during the first 30 days (9.3 log10 cfu/g) and roughly maintained constant during 90 days of ripening, predominating over the other LAB groups.…”

Section: Cheese Microbiological Featuresmentioning

confidence: 64%

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

Tabet

Mangia

Mouannes

et al. 2016

Small Ruminant Research

View full text Add to dashboard Cite

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture.Small Ruminant Research http://dx.(N.P., Mangia) 2 Highlights The first manufacturing of ripened cheese from Baladi goat milk was proposed. Physicochemical and microbiological parameters were evaluated.  Thermophilic cocci were dominant during all cheese ripening.  Higher content of free fatty acids was observed. ABSTRACTIn this work the hygiene and quality parameters of goat milk from Baladi breeds were assess in order to evaluate his suitability for setting up a ripened cheese. Experimental cheese trials were performed on local Lebanese dairy farm using a selected culture starter.Evolution of physicochemical and microbiological features of experimental cheese during ripening were evaluated. Raw milk showed a good microbiological quality meeting the hygiene criteria given by European law on the hygiene of foodstuffs. Mesophilic lactobacilli were found to predominate during cheese fermentation while thermophilic cocci gradually grown and were preponderant during all ripening stage. Non-protein nitrogen and water soluble nitrogen fractions increased gradually over the ripening highlighting good casein primary proteolysis. The Free Fatty Acids (FFA) content increased through the ripening period reaching 7340 mg/100g. Palmitic and oleic acids were the most representative long-chain FFAs at 210 days whereas capric acid was found as a major short-chain FFA. Cheese ripened 90 days, revealed high score for the flavor and taste attributes and good globally acceptance.3

show abstract

Section: Cheese Microbiological Featuresmentioning

confidence: 64%

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

Tabet

Mangia

Mouannes

et al. 2016

Small Ruminant Research

View full text Add to dashboard Cite

show abstract

“…This supports the general assumption that the microbiota of the cheesemaking environment can play an important role in cheese colonisation, particularly in the case of cheeses made from pasteurised milk (Ortigosa et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…Starting from 20 days of ripening also presumptive mesophilic lactococci were more abundant in experimental cheeses likely because of a synergistic effect with mesophilic lactobacilli as previously observed in other cheeses such Roncal‐type and Fiore Sardo (Ortigosa et al . ; Mangia et al . ).…”

Section: Resultsmentioning

confidence: 99%

Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes

Mangia

Garau

Fancello

et al. 2013

Int J of Dairy Tech

View full text Add to dashboard Cite

The use of an autochthonous starter culture made up by Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Lactobacillus casei in the production of experimental Pecorino Sardo Dolce PDO resulted in a high presence of presumptive mesophilic lactococci and lactobacilli, ~10 log colony‐forming units (cfu), and in significantly higher amount of total free amino acids and free fatty acids, 195.1 vs 178.9 and 328.6 vs 191.8 mg/100 g of experimental vs control cheese (made using a commercial starter) respectively. The experimental cheese also displayed better sensory properties such as taste and aftertaste.

show abstract

“…(2003) for Manchego cheese, by Hynes et al. (2002) for washed curd cheeses with adjunct Lactobacilli cultures and by Ortigosa et al. (2006) for Roncal‐type cheeses with Lactobacillus adjunct cultures.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Adjunct Cultures on Some Chemical and Biochemical Properties of White-Brined Cheese

Tarakçı

Tunçtürk

2008

Journal of Food Biochemistry

View full text Add to dashboard Cite

The influence of different adjunct cultures on some of the chemical and biochemical properties of white‐brined cheese was investigated. Four batches of cheese were produced: C, with no added adjuncts, containing only cheese culture (Lactococcus lactis ssp. lactis plus Lc. lactis ssp. cremoris); CY, containing C culture plus yogurt culture (Streptococcus thermophilus + Lb. delbrueckii ssp. bulgaricus); CH, containing C culture plus Lactobacillus helveticus; and CYH, containing all of them. Analyses were carried out on days 2, 30, 60 and 90 of ripening. It was found that the addition of different adjunct starters to the cheese influenced (P < 0.01) the chemical composition significantly, except salt contents (P > 0.05). Total solids, protein, fat and pH values were higher in C cheese than the others. On the other hand, titratable acidity of C and CY cheeses was lower than that of CH and CYH cheeses. Although the lipolysis (acid degree value), water‐soluble nitrogen (WSN) and trichloroacetic acid‐soluble nitrogen (TCA‐SN) values of cheeses were affected significantly (P < 0.01) from these treatments, no significant differences exist (P > 0.05) among phosphotungstic acid‐soluble nitrogen values. Cheeses made with CYH culture had the highest lipolysis, WSN and TCA‐SN. Degradation rates of αs1‐ and β‐casein were higher in CYH cheese followed by CY, CH and C cheeses. Also, breakdown products of casein were higher in CY, CH and CYH cheeses compared with the control cheese. The amounts ofαs1‐ and β‐caseins of all cheese samples decreased continuously during the ripening period, while the amounts of αs1‐I casein and other breakdown products increased. PRACTICAL APPLICATIONS Starter cultures contribute to cheese sensory quality with their peptidase activity. In artisanal cheese production, the cheese is made without the deliberate addition of a starter culture relying on the indigenous flora of the milk for ripening. Recently, mesophilic and/or thermophilic starter cultures were used in the manufacture of Turkish white‐brined cheese. Little information on using adjunct culture in white cheese has been reported and may provide information to improve the process and ripening by enhancing the quality of the final product while preserving its typical nature. Adjunct cultures can accelerate flavor development or contribute additional flavors to cheese as it ages and control bitterness in aged cheeses, depending on the fermentation process and adjunct type. They can also accelerate cheese ripening, which may allow substantial cost savings for the cheese industry.

show abstract

Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes’-milk cheese

Cited by 30 publications

References 30 publications

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes

The Effect of Adjunct Cultures on Some Chemical and Biochemical Properties of White-Brined Cheese

Contact Info

Product

Resources

About