The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk

Abstract

The composition of 16 natural whey cultures from 3 different Mozzarella chee se plants was investigated. They consisted mainly of lactic acid bacteria, coliform bacteria and yeasts. Micrococci, butyric and propionic acid bacteria only occurred occasionally. Lactobacillus lactis was the most common species of Lactobacillus while Streptococcus lactis and Str. thermophilus were the most common species of Streptococcus. Enteropathogenic Escherichia coli were always present. Different species of Leuconostoc and yeasts belonging to the genera Candida, Kluyveromyces, Debaryomyces and Brettanomyces were also isolated. Acidifying and proteolytic capacity of the strains showed that these activities were widely affected by tempe rature and type of milk (cow or waterbuffalo milk). Streptococci were the most active acid pro du cers at the cheese vat temperature (37 oC).

Physicochemical and microbiological study of “<i>shmen</i>”, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts

“…This group of bacteria play a major role in the ripening and aroma development in butter and many types of traditional cheeses (Centeno et al, 1996). In addition, E. faecium was selected together with other lactic acid bacteria for use in starter culture preparation (Coppola et al, 1988 andParente et al, 1989). A food company sought clearance from the British "Advisory Committee on Novel Foods and Processes" (ACNFP) for the use of E. faecium strains as a starter culture in fermented dairy products (ACNFP, 1996), and the Committee decided that the culture was acceptable for such use.…”

Evolution under different storage conditions of anomalous blue coloration of Mozzarella cheese intentionally contaminated with a pigment-producing strain of Pseudomonas fluorescens

“…Three batches of custom-made Mozzarella cheeses (2 cm in diameter, 10 g each) were produced in a local dairy plant, according to the usual procedure (Coppola et al, 1988(Coppola et al, , 1990. Briefly, Mozzarella cheese was made from whole raw milk by adding a natural whey culture from the previous day's manufacture as starter.…”

Proteolytic, lipolytic and autolytic activities of enterococci strains isolated from Egyptian dairy products

“…They occur and grow in a wide variety of artisanal cheeses produced in southern Europe (Portugal, Spain, Italy and Greece) from raw or pasteurised goat's, ewe's, water-buffalo's or bovine milk. High levels of contaminating enterococci usually result from poor hygienic practices during cheese manufacture [48,51,66] and lead to deterioration of sensory properties in some cheeses but they play a major role in ripening and aroma development in other cheese varieties [11,13,48,54,56,67,68]. Moreover, for some Enterococcus species there is no evidence at present for a role in human disease [15].…”

“…Similarly, E. durans was shown to be important for aroma development in Feta cheese when used in a starter together with other lactic acid bacteria (LAB) [50]. For Mozzarella cheese made from raw water-buffalo milk, a strain of E. faecalis was selected together with other LAB for use in a starter culture preparation [13,58]. A food company sought clearance from the British "Advisory Committee on Novel Foods and Processes" (ACNFP) for the use of 290 B.B.…”