Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days

Cell surface properties affect colonisation of raw milk by lactic acid bacteria at the microstructure level

“…This suggests that some cells can be 0963-9969/$ -see front matter Ó 2010 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodres.2010.04.019 better retained in the gel when fat is present while other could be more released and this could partially explain the evolution and specificities of natural whey starters (Dalmasso, Hennequin, Duc, & Demarigny, 2009;Dalmasso, Prestoz, Rigobello, & Demarigny, 2008).…”

Influence of the Backslopping Practice on the Microbial Diversity of the <i>Lactococcus</i> Population in a Model Cheesemaking

“…NWS could then be a suitable location for genetic exchanges between LAB strains. Indeed, the cheese model used in this study was built in such a way that no undesired contamination could happen [7]. Phages were searched, especially the types C2, P335 and 936, which are the most frequent phages encountered in dairy products [21].…”

“…"Tomme de Savoie" type cheeses were made following the 10-day model cheesemaking technology as previously described [7]. The principle of this model cheesemaking was as follows.…”

“…The pasteurized milk seeded with these known raw milk LAB will be later designated in the text as "Re-seeded Model Milk" (RMM). All the strains added to the raw milks had been previously identified and characterized [7,8].…”

“…Based on the statistical analysis of the physico-chemical and microbial data, this in a Model Cheesemaking model has proven to be efficient for studying the backslopping practice [7]. In this article, the microbial results collected in the 10 successive whey starters are presented and hypotheses are advanced to explain the microbial dynamic and diversity, with a special focus on Lactococcus.…”