Ewes' milk cheese: technology, microbiology and chemistry

Núñez, Manuel; Médina, Margarita; Gaya, Pilar

doi:10.1017/s0022029900026510

Cited by 64 publications

(22 citation statements)

References 88 publications

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“…8). Similar staphylococci species have been reported by Bautista et al (1986) andNuiiez et al (1989) for ewes' milk, and by Fernandez del Pozo et al (1988) for ewes' cheese. Staphylococcus aureus showed a tendency to disappear as ripening time elapses (Fig.…”

Section: Discussionsupporting

confidence: 88%

Microbiological profile in Serra ewes' cheese during ripening

Macedo

Malcata

Hogg

1995

Journal of Applied Bacteriology

126

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A . C . MACEDO, F . X . M A L C A T A AND T . A . HOGG. 1995. T h e microflora of Serra cheese was monitored during a 35 d ripening period at three different periods within the ewe's lactation season. After 7 d ripening, the numbers of micro-organisms reached their maximum, and lactic acid bacteria (LAB) and coliforms were the predominant groups. Pseudomonads were not detected after 1 week of ripening. At all stages of ripening, cheeses manufactured in spring exhibited the lowest numbers of LAB and yeasts, whereas cheeses manufactured in winter showed the lowest numbers of coliforms and staphylococci. faecium and Lactococcus lactis spp. lactis exhibited the highest decrease in percentage composition. Numbers of both Leuc. mesenteroides and Lactobacillus paracasei tended to increase throughout ripening. T h e most abundant coliform was Hafnia alvei. Klebsiella oxytoca was found in curd but declined in number during ripening. Staphylococcal flora of curd was mainly composed of Staphylococcus xylosus, Staph. aureus and Staph. epidermidis. Staphylococcus xylosus was the major species found at the end of ripening. Pseudomonas fltlorescens was the only Pseudomonas species isolated from the curd. Although a broad spectrum of yeasts were found in Serra cheese, Sporobolomyces roseus was the most abundant yeast isolated. Leuconostoc lactis was the most abundant LAB found in Serra cheese whereas Enterococcus

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Section: Discussionsupporting

confidence: 88%

Microbiological profile in Serra ewes' cheese during ripening

Macedo

Malcata

Hogg

1995

Journal of Applied Bacteriology

126

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“…Most biochemical aspects of Manchego cheese ripening are well known (Ferna´ndez-Garcı´a, Carbonell, & Nun˜ez, 2002;Gaya, Sa´nchez, Nun˜ez, & Ferna´ndez-Garcı´a, 2005;Nun˜ez, Medina, & Gaya, 1989;Ordon˜ez, Barneto, & Ramos, 1978;Poveda, Perez-Coello, & Cabezas, 1999, Poveda, Perez-Coello, & Cabezas, 2000, whereas only some research has been reported on proteolysis (Ferna´ndez del Pozo, Gaya, Medina, Rodrı´guez-Marı´n, & Nun˜ez, 1988) and on the volatile fraction (Carbonell, Nun˜ez, & Ferna´ndez-Garcı´a, 2002a, b) of La Serena cheese. Very little information exists about Zamorano cheese (Ferna´ndez-Garcı´a, Carbonell, Gaya, & Nun˜ez, 2004), since it is a relatively new PDO.…”

Section: Introductionmentioning

confidence: 99%

Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: A comparative study

Fernández-Garcı́a

Carbonell

Calzada

et al. 2006

International Dairy Journal

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“…Although microbiological aspects of ewe cheeses manufactured world‐wide (e.g. Pecorino Sardo, Roncal and Idiazabal cheeses, Picante da Beira Baixa cheese) have been studied (Nunez et al 1989; Freitas et al . 1995; Arizcun et al.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation

Baruzzi¹,

Morea²,

Matarante³

et al. 2000

J Appl Microbiol

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The loss of microbial biodiversity due to the increase in large‐scale industrial processes led to the study of the natural microflora present in a typical little known dairy product. The community of lactobacilli was studied in order to understand the natural fermentation of Ricotta forte cheese. The combined use of RAPD analysis, 16S rDNA sequencing and physiological tests allowed 33 different strains belonging to 10 species of Lactobacillus to be characterized. RAPD analysis revealed the heterogeneity of both the Lact. kefiri and Lact. paracasei species. The sequence analysis of the large 16S/23S rRNA spacer region enabled Lact. plantarum to be distinguished from Lact. paraplantarum, two closely related species belonging to the Lact. plantarum group. The recovery of strains endowed with interesting physiological characteristics, such as strong stress resistance, could improve technological and/or organoleptic characteristics of Ricotta forte cheese and other fermented foods.

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Ewes' milk cheese: technology, microbiology and chemistry

Abstract: Introduction Composition of ewes' milk Detection of milk from other species Microflora of ewes' milk Main cheese families White (fresh) Brined (pickled) CONTENTS

Cited by 64 publications

References 88 publications

Microbiological profile in Serra ewes' cheese during ripening

Microbiological profile in Serra ewes' cheese during ripening

Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: A comparative study

Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation

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