High enzymatic activity curds made from ewes' milk inoculated with Micrococcus sp. INIA 528
The characteristics of curds made from ewes' milk inoculated with Micrococcus sp, INIA 528 and a Lactococcus lactis culture were investigated in order to optimise enzyme production. The effect of milk pasteurisation temperature, addition of Micrococcus culture supernatant, and cutting size of curd pieces (three factors which might influence curd aeration) on proteolysis and esterase production by Micrococcus was investigated. Production of esterase, which was not detected in curd from milk pasteurised at 72°C, increased as the pasteurisation temperature rose from 72 to 81°C yielding crumblier curds. Addition of Micrococcus culture supernatant, rich in protease, favoured esterase production. A smaller size of curd pieces also resulted in a higher esterase activity. The dose of L. Iactis culture (a factor affecting the pH of curds) was also studied. Maximum production of esterase occurred in curds made from milk inoculated with 0.033% L. Iactis culture, a dose which maintained curd pH at values above 5,3 during most of the 10 h incubation period.
| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
AVA Agrar-Verlag Allgäu
2008
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| Online Access: | http://hdl.handle.net/20.500.12792/2973 http://hdl.handle.net/10261/292445 |
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