Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

Ortigosa, M.; Bárcenas, P.; Arizcun, C.; Pérez-Elortondo, Francisco José; Albisu, M.; Torre, P.

doi:10.1006/fmic.1998.0232

Cited by 30 publications

(30 citation statements)

References 27 publications

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“…The addition of starter culture reduced significantly the fat in TS contents of cheeses. Similar results are found by Ortigosa et al (1999) in ewe's cheese.…”

Section: Resultssupporting

confidence: 93%

Physicochemical and microbiological characteristics of Kulek cheese made from raw and heat-treated milk

Dervişoğlu

Aydemir

2006

World J Microbiol Biotechnol

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The effect of heat treatment and commercial starter culture utilization on the physicochemical and microbiological properties of Kulek cheese made from raw milk with or without starter culture and heated milk with starter culture were investigated during ripening. Titratable acidity (TA) was the highest in cheeses made from heated milk while total solids (TS), salt, and fat were the highest in cheeses made from raw milk. The heat treatment significantly decreased the counts of coliforms and Enterobacteriaceae in cheeses. At the beginning of the ripening period, cheeses manufactured from heated milk with starter exhibited significantly higher counts of lactococci and proteolytic organisms and lower counts of lactobacilli than the other cheeses. After the first day, raw milk cheeses without starter showed higher microbiological counts than the others. In fresh cheeses, Lactococcus was the main lactic acid bacterium, with Lc. lactis lactis being predominant. Lactobacillus plantarum and Lactobacillus paracasei paracasei dominated at the later stages of the ripening.

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“…The addition of starter culture reduced significantly the fat in TS contents of cheeses. Similar results are found by Ortigosa et al (1999) in ewe's cheese.…”

Section: Resultssupporting

confidence: 93%

Physicochemical and microbiological characteristics of Kulek cheese made from raw and heat-treated milk

Dervişoğlu

Aydemir

2006

World J Microbiol Biotechnol

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“…Such antienterococcal action could be due to a bacteriocin, since, in the control cheeses made with the same raw milk but without starter, the enterococci counts were about 2.5 log units higher than in the commercial starter cheeses. Similar observations have been made by Kandarakis et al [10] and Ortigosa et al [15], who also found levels of enterococci significantly lower in cheeses made with commercial starters as compared with cheeses made without starter. We agree with the opinion of different authors [6,11,18] that enterococci can play a useful role during ripening in contributing beneficially to cheese characteristics.…”

Section: Effect Of the Starters On Microbiological Characteristics Dusupporting

confidence: 87%

Autochthonous starter effect on the microbiological, physicochemical and sensorial characteristics of Ibores goat's milk cheeses

González

Mas

Tabla

et al. 2003

Lait

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-The effect of adding four Lactococcus lactis ssp. lactis autochthonous strains as single starters (A, B, C and D) on the microbiological, physicochemical and sensory characteristics of Ibores raw goat's milk cheese was investigated. Batches with a commercial starter (E) and with raw goat's milk without starter (F) were also made as controls. At the first day of ripening, the pH values of cheeses manufactured with any type of starter were significantly lower than those made without starter. There were significant differences (P < 0.05) in pH between batches, although no clear relationship with the starter type appeared. No significant differences (P < 0.05) in values of total solids (TS) or NaCl content were found between any of the batches after 7 d of ripening. The levels of the nitrogen fractions SN/TN and TCASN/TN were significantly (P < 0.05) higher in cheeses without starter after 7 and 30 d of ripening, but no significant differences were found between batches made with different starters. The evolution of lactic acid bacteria counts during ripening were very similar for all batches. While the enterococci counts in all types of cheeses throughout ripening remained practically constant, in cheeses manufactured with the commercial starter they were significantly (P < 0.05) lower at any given stage of ripening than those of the remaining types of cheeses. In cheeses made with autochthonous starters, the levels of coliforms and coagulasepositive staphylococci were reduced earlier in ripening than in the E and F cheeses. The best scores in the overall sensorial characteristics were awarded cheeses manufactured with two of the autochthonous starters, although the differences were not significant (P < 0.05) relative to cheeses made without starter.Goat milk cheese / autochthonous starter / ripening / sensorial quality Résumé -Effet de levains autochtones sur les caractéristiques microbiologiques, physicochimiques et sensorielles de fromage Ibores au lait de chèvre cru. Nous avons examiné l'effet de quatre souches autochtones pures de Lactococcus lactis ssp. lactis (A, B, C et D), utilisées comme levains, sur les caractéristiques microbiologiques, physicochimiques et sensorielles de fromage Ibores au lait de chèvre cru. Ces fromages ont été comparés aux fromages élaborés avec un levain du commerce (E) et à ceux fabriqués sans addition de levain (F). En début d'affinage, le pH des fromages sans levain était significativement (P < 0,05) plus haut que celui des autres fromages.

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“…Cheeses made from ewe's milk have a special taste and¯avour, very different from those of cheeses made from cow's milk. 1 These minority cheese varieties have a strong brand image of quality and authenticity, and their traditional characteristic plays a positive role in the consumer market. 2 There are many studies focused on physicochemical 3,4 and microbiological 5,6 characteristics within this group of cheeses, but sensory properties have received very little attention.…”

Section: Introductionmentioning

confidence: 99%

“…23 Similarly, sensory as well as statistical techniques have been compared in the study of chocolate. 18 The main objectives of this study were (1) to explore the differences between several sensory methodologies de®ned as direct and indirect similarity measures, as well as diverse statistical multidimensional scaling techniques, (2) to ®nd the relationships between sensory attributes, as well as cheese samples under investigation, using multidimensional scaling procedures, and (3) to examine panel lists, individual differences considering each methodology.…”

Section: Introductionmentioning

confidence: 99%

Sensory characterisation of ewe's milk cheeses using direct and indirect similarity measures: a comparison

et al. 2002

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The purpose of the present study is to compare several direct and indirect (pro®le and hedonic scores) similarity measures. Moreover, the main relationships among assessors, sensory attributes and ewe's milk cheeses have been explored using different statistical techniques. For this purpose, visual inspection and correlation coef®cients among cheese sample sensory dimensions have been considered. All the solutions lead to very similar spatial con®gurations, except for preference data. In this case the considered techniques are very useful tools in the study of sensory attributes. Individual differences among assessors have been demonstrated to be quite high. Thus it is clear that methods that consider this variability in the data should be used, to which end, assessors should undergo speci®c training depending on the tests to be performed.

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Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

Cited by 30 publications

References 27 publications

Physicochemical and microbiological characteristics of Kulek cheese made from raw and heat-treated milk

Physicochemical and microbiological characteristics of Kulek cheese made from raw and heat-treated milk

Autochthonous starter effect on the microbiological, physicochemical and sensorial characteristics of Ibores goat's milk cheeses

Sensory characterisation of ewe's milk cheeses using direct and indirect similarity measures: a comparison

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