Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Mas, Matilde; Tabla, Rafael; Moriche, Javier; Roa, Isidro; González, J.; Rebollo, José Emilio; Cáceres, Pilar

doi:10.1051/lait:2002034

Cited by 37 publications

(42 citation statements)

References 19 publications

(41 reference statements)

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“…In the last decade, they have been detected (COGAN et al, 1997;MAS et al, 2002; PSONI; TZANETAKIS; LITOPOULOUdecreased slightly (p > 0.05) reaching, in 30-day old cheeses, similar levels to those found in milk; these values were much lower than those reported previously (PEREIRA; VASEK; FUSCO, 1995;VASEK et al, 2004VASEK et al, , 2008 for artisanal cheeses at the sales points in Corrientes. Numerous authors reported higher levels (ZÁRATE et al, 1997;ESTEPAR et al, 1999;GARCÍA FONTÁN et al, 2001;MENÉNDEZ et al, 2001; PSONI; TZANETAKIS; LITOPOULOU-TZANETAKI, 2003; VOLKEN DE SOUZA; DALLA ROSA; ZACHIA AYUB, 2003) for starter-free cheeses made from raw milk at the same ripening time.…”

Section: Microbial Population Dynamicsmentioning

confidence: 66%

“…Some authors (BERESFORD et al, 2001;WOUTERS et al, 2002;PELÁEZ;REQUENA, 2005) reported the predominance of Lactococcus strains in a great variety of cheeses. Other authors (COGAN et al, 1997;ZÁRATE et al, 1997;ESTEPAR et al, 1999;MAS et al, 2002;PESIC-MIKULEC;JOVANOVIC, 2005) reported their preponderance in cheeses made from raw milk and spontaneous fermentation up to 1 month of ripening.…”

Section: Microbial Population Dynamicsmentioning

confidence: 99%

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Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

2013

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The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese) even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs) was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.

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Section: Microbial Population Dynamicsmentioning

confidence: 66%

Section: Microbial Population Dynamicsmentioning

confidence: 99%

Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

2013

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“…Borelli (2006) also found this species in artisanal Minas cheese produced in the Serra da Canastra region. In studies of the microbial diversity of artisanal cheeses from Spain (Mas et al, 2002) and Greece (Gerasi, Litopoulou-Tzanetaki, & Tzanetakis, 2003), W. paramesenteroides was also found. Ferreira and co-workers isolated W. paramesenteroides from Marajó cheese in the State of Pará, Brazil (Ferreira, Seixas, Eller, Nero, & Carvalho, 2015).…”

Section: Discussionmentioning

confidence: 92%

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Medeiros

Araújo

Neto

et al. 2016

CyTA - Journal of Food

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Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the 'Sertão' region of the State of Paraíba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sertão region of the State of Paraíba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño RESUMEN Queso Coalho es un producto lácteo tradicional del Nordeste de Brasil, que se comercializa actualmente en otras regiones del país y incluso del extranjero. El proceso de producción utiliza la leche no pasteurizada, que puede ser una fuente de microorganismos patógenos en contraste con el proceso de producción industrial que favorece el uso de la leche pasteurizada. El proceso de pasteurización elimina la mayor parte de las bacterias de ácido láctico (LAB), que son responsables por las características específicas del queso como el sabor o el aroma. Este estudio tuvo como objetivo identificar las LAB presente en diferentes quesos Coalho artesanales producidos en la región Sertão del Estado de Paraíba, Nordeste de Brasil. Las poblaciones de LAB mostraron una cierta comprensión de la diversidad del género Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc y Weissella. Las diferentes especies predominantes de LAB fueron encontradas en diferentes microrregiones del Sertão de Paraíba, lo que indica que las condiciones ambientales locales, la genética de los animales y las características de producción de queso pueden influir en la leche y las poblaciones microbianas del queso. ARTICLE HISTORY

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“…None of these cheeses come from the Andalusian region. Although there are studies of goat cheese characteristics in Camerano cheese (Gonzalez-Fandos et al 2000), in Ibores cheese (Mas et al 2002), in Majorero cheese (Alvarez et al 2007;Fresno and Alvarez 2012;Sanchez-Macias et al 2010), in Murcia al Vino cheese , in Palmero cheese (Fresno et al 2011), and in Tenerife cheese (Peláez Puerto et al 2004), reports on traditional Andalusian cheeses have been sparse or not updating (Fernández-Salguero and Gómez Díaz 1997) or examining their nutritional aspects (Moreno-Rojas et al 2010). To the best of our knowledge, no recent studies have reported the effect of the breed, ripening time, rennet type, or heat treatment on the physicochemical properties of Andalusian artisanal goat's milk cheese.…”

Section: Introductionmentioning

confidence: 99%

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

Ruiz

Pérez‐Cacho

Palomares

et al. 2015

Dairy Sci. & Technol.

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In order to obtain a Protected Designation of Origin, it is necessary to characterize the food product. The objective of this work was to investigate whether there was a single Andalusian artisanal goat' milk cheese or several types, depending on the goat breed and/or the cheese-making process (milk heat treatment, rennet type or ripening time). One hundred and eight artisanal goat cheeses, representative of the whole area of Andalusia and widely distributed, have been physicochemically analyzed (pH, TS, fat/TS, and NaCl). Linear regression models were suitable for studying which factors had an independent influence on the physicochemical parameters of these cheeses, the breed and the ripening time being the most influential factors. A Kmeans cluster analysis with the principal component analysis (PCA) scores was made in order to find profiles which defined these cheeses. The first group was composed of Malagueña fresh cheeses made with pasteurized milk and microbial rennet and which had a higher pH (6.2) and lower values of TS (53.5), fat (26.1), fat/TS (49.2), and NaCl (1.5) than the second cheese group. The second profile was made up of MurcianoGranadina and multi-breed semihard and hard cheeses made with pasteurized or raw milk and animal or vegetable rennet and having lower pH values (5.4) than group 1 and higher TS (62.5), fat (34.4), fat/ TS (54.7), and NaCl (2.0) values than group 1. These results could support the Quesos de Málaga Producer's Association that is interested in applying for the Málaga fresh cheese quality certification (Protected Designation of Origin).

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Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Cited by 37 publications

References 19 publications

Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

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