Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese

Abstract

Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from Western México, is one of the most important market-share wise but is usually made with raw milk and prepared following artisanal procedures. A pasteurized milk cheese is needed to assess its safety and guarantee standardized quality features. However, no commercial Adobera cheese culture is available, as specific lactic acid bacteria relevant for its production have not been thoroughly identified. This study is aimed at comparing the technological and quality features of Adobera cheeses made with pasteurized milk inoculated with a mixture of autochthonous lactic acid bacteria (Lactobacillus and Leuconostoc strains) to those of traditional raw milk cheeses, hypothesizing that no significant differences would be found between them. Milk pasteurization promoted water retention into the cheese matrix, impacting its texture and color profiles. Raw milk cheeses were harder, more cohesive, and less elastic than pasteurized milk cheeses. Ripening markers were significantly higher in raw milk cheeses at all sampling times, although its evolution over time showed that the starter culture could exhibit similar proteolytic activity than that of native milk microbiota under favorable ripening conditions. The principal component analysis revealed apparent overall differences between raw Adobera cheeses and those made with pasteurized cheese milk.

Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

“…These phenomena are also associated with moisture loss, pH decrease and advancing proteolysis (Ruvalcaba‐Gómez et al . 2022; Kaczyński et al . 2023).…”

“…However, this treatment also reduces the level and diversity of the milk microbiota, which has an impact on sensory characteristics (Ruvalcaba‐Gómez et al . 2022). Therefore, the use of starter cultures in cheese production is necessary to ensure sensory characteristics and the production of a standardised product (Özer and Kesenkaş 2019).…”

“…It also contributes to the development of the flavour and texture of the cheese (Ruvalcaba‐Gómez et al . 2022). However, the use of commercial starter cultures reduces microbial biodiversity, which affects the final quality of the cheese (Chessa et al .…”

Growth Performance and Fecal Microbiota of Dairy Calves Supplemented with Autochthonous Lactic Acid Bacteria as Probiotics in Mexican Western Family Dairy Farming

“…Two LAB strains, previously isolated from the feces of dairy cows and characterized according to the FAO/WHO guidelines [ 19 ], were selected [ 20 ]. Strains were recovered according to the procedure described by Ruvalcaba et al [ 21 ]. Strains were identified as Lactobacillus 6BZ and Lactobacillus 6BY.…”

Identification, Viability, and Membrane Potential during the Cryopreservation of Autochthonous Lactic-Acid Bacteria Isolated from Artisanal Adobera Cheese from Los Altos de Jalisco

“…The LAB group includes both bacilli (Lactobacillus and Carnobacterium) and cocci (rest of the LAB genera) [12,16,17]; however, the most important LAB genera are Carnobacterium, Lactobacillus, Aerococcus, Enterococcus, Lactococcus, Vagococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, and Weissella [5,[10][11][12][13]18]. LAB are closely related to the development of sensorial attributes such as the aroma, flavor, and texture of cheese and other fermented foods and, in some cases, they protect against pathogens and confer probiotic properties [19][20][21][22][23][24].…”