Characteristics of Manchego cheese made from pasteurized ewes' milk inoculated with a bacteriocin-producing adjunct culture
The potential of using a bacteriocin-producing Lactococcus lactis strain to induce lysis of a Streptococcus thenmophilus culture, and to accelerate proteolysis and flavour formation in Manchego cheese, has been investigated. Two vats of cheese were manufactured from pasteurized ewes' milk in duplicate trials. Milk in the experimental vat was inoculated with L lactis subsp. lactis 415, a nisin Z and lacticin 481 producer. L lactis subsp. lactis INIA 415-2, a bacteriocinnonproducing mutant, was used as mesophilic starter in both vats. Cheeses were ripened at 12°C and 85% RH for 90 days. Microbiological, physicochemical, enzymatic, proteolytic, textural and sensory characteristics of cheeses were assessed S. thermophilus counts were lowered by the bacteriocin, aminopeptidase activity was slightly increased during early ripening, and proteolysis (estimated by the o-phthaldialdehyde method) was significantly higher throughout ripening. In spite of the enhanced proteolysis, textural and sensory characteristics of Manchego cheese were not significantly influenced by milk inoculation with the bacteriocin producer.
| Main Authors: | , , , |
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| Format: | journal article biblioteca |
| Language: | eng |
| Published: |
2007
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| Online Access: | http://hdl.handle.net/20.500.12792/2208 |
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