Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter

Povéda, J.M.; Sousa, M.J.; Cabezas, L.; McSweeney, P.L.H.

doi:10.1016/s0958-6946(02)00150-4

Cited by 77 publications

(81 citation statements)

References 26 publications

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“…The evolution of the microflora in eweÕs milk cheeses during ripening has been studied previously (Fernández del Pozo, Gaya, Medina, Rodríguez-Marín, & Núñ ez, 1988;Nú ñez & Martínez-Moreno, 1976;Poveda, Sousa, Cabezas, & McSweeney, 2003;Sánchez, Carmona, Gómez, & Fernández-Salguero, 1987).…”

Section: Microbiological Analysismentioning

confidence: 99%

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

et al. 2006

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Section: Microbiological Analysismentioning

confidence: 99%

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

et al. 2006

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“…plantarum has been isolated from white-brined cheeses made from goat's [48] and ewe's milk [47]. Poveda et al [35] used Lb. plantarum as an adjunct culture and studied the proteolysis of Manchego cheese made from ewe's milk.…”

Section: Effect Of Type Of Culturementioning

confidence: 99%

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Pappa

Kandarakis

Zerfiridis

et al. 2006

Lait

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-Teleme cheese was made from ovine, caprine and bovine milk with thermophilic (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mesophilic (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) and mixed thermophilic-mesophilic (1:1) cultures. Nine lots of cheese each time (five repetitions) were made in order to study the proteolysis of cheeses during ripening and storage up to 6 months. All cheeses showed similar profiles of proteolysis. However, the rate of proteolysis was different. The thermophilic and the mesophilic cultures resulted in cheeses with the highest and the lowest degree of proteolysis, respectively. Proteolysis was of a descending order in cheeses made from sheep's, goat's and cow's milk when estimated on the basis of nitrogenous fractions (total nitrogen, water soluble nitrogen, nitrogen soluble in 5% phosphotungstic acid and nitrogen soluble in 12% trichloroacetic acid), whereas it was highest in cow's milk cheeses and lowest in goat's milk cheeses when estimated on the basis of electrophoresis and RP-HPLC. Multivariate analysis of the data revealed that cheeses could be more correctly clustered by the type of milk or culture than by the stage of ripening. Résumé -Influence du type de lait et de levain sur la protéolyse de fromage Télémé au cours de l'affinage. Du fromage Télémé a été fabriqué avec du lait de brebis, du lait de chèvre et du lait de vache en utilisant des levains lactiques thermophiles (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mésophiles (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) ou mixtes thermophiles-mésophiles (1 : 1). Neuf fabrications (cinq répétitions) ont été réalisées pour étudier la protéolyse des fromages au cours de l'affinage pendant 6 mois. Tous les fromages avaient un profil protéolytique similaire, mais le degré de protéolyse était différent. Les fromages fabriqués avec des levains thermophiles étaient les plus protéolysés et ceux fabriqués avec des levains mésophiles les moins protéolysés. La protéolyse observée, estimée par les fractions azotées (azote total, azote soluble en phase aqueuse, azote soluble dans le PTA 5 % et azote soluble dans le TCA 12 %), diminuait dans l'ordre lait de brebis, lait de chèvre et lait de vache mais elle était la plus forte pour le fromage préparé avec du lait de vache et la plus faible pour le fromage préparé avec du lait de chèvre quand elle était estimée par électrophorèse et HPLC phase inverse. L'application de l'analyse multivariée a révélé que la classification des fromages était plus correcte avec le type de levains lactiques ou de lait utilisés qu'avec le degré de maturation.Télémé / fromage en saumure / protéolyse / levain / maturation

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“…The observation that raw milk cheeses develop a more intense flavour than pasteurized milk cheeses (Gaya, Medina, Rodríguez-Marín, & Núñez, 1990) and growing interest in preserving the characteristics of traditional raw milk cheeses (Broome, 2007) has stimulated the study of non-starter lactic acid bacteria (NSLAB) for use as adjunct cultures for the manufacture of pasteurized milk cheeses (Antonsson, Molin, & Ärdo, 2003;Kondyli, Massouras, Katsari, & Voutsinas, 2003;Peterson & Marshall, 1990;Poveda, Cabezas, & McSweeney, 2004;Poveda, Sousa, Cabezas, & McSweeney, 2003). NSLAB are adventitious lactic acid bacteria that contaminate cheese, generally after milk has been pasteurized.…”

Section: Introductionmentioning

confidence: 99%

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

et al. 2009

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Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter

Cited by 77 publications

References 26 publications

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

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