Characteristics of Manchego cheese manufactured from raw ewes' milk inoculated with a bacteriocin-producing adjunct culture
The effect of Lactococcus lactis subsp. lactis INIA 415, a nisin Z and lacticin 481 producer, on the characteristics of raw milk Manchego cheese has been studied. Experimental cheese was made from milk inoculated with the bacteriocin producer, and control cheese from milk without it. Bacteriocin-nonproducing mutant L. lactis subsp. lactis INIA 415-2 and a bacteriocin-sensitive Streptococcus thermophilus culture were added to both vats. Cheeses were ripened at 12°C and 85% RH for 90 days. Lysis of S. thermophilus was not enhanced by the bacteriocin, and aminopeptidase activity was lower in experimental cheese than in control cheese. Proteolysis values (estimated by the o-phthaldialdehyde method) of experimental and control cheeses did not differ, and textural characteristics (fracturability, elasticity and hardness) were not influenced either by the bacteriocin producer. Odour, aroma and taste of experimental cheese received higher quality and intensity scores than those of control cheese on day 30, but differences gradually disappeared afterwards.
| Main Authors: | , , , |
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| Format: | journal article biblioteca |
| Language: | English |
| Published: |
AVA Agrar-Verlag Allgäu
2007
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| Online Access: | http://hdl.handle.net/20.500.12792/2219 http://hdl.handle.net/10261/293953 |
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