Evaluation of a specific starter for the production of semi-hard goat's milk cheese
[EN]: Eight wild-type strains belonging to lactococci, lactobacilli or leuconostoc species were tested as starter cultures in the production of semi-hard goat's milk cheese. The screening of the strains in cheesemaking was in a laboratory scale production. Eleven batches were produced using a combination of the strains in different proportions as starters. Two control batches were made, one from raw milk without starter and another from pasteurized milk with a commercial starter. The strains used in the cheeses that received the best scores in the laboratory scale production were assayed in a pilot scale cheesemaking process. The control batch was produced from raw milk without starter. The starter containing Lactococcus lacb's subsp lactis IFPL 359, Lactobacillus casei subsp casei IFPL 731, Lactobacillus plantarum IFPL 935, Leuconostoc mesenteroides subsp dextranicum IFPL 709 and Leuconostoc paramesenteroides IFPL 705 provided the cheeses with the best characteristics after 60 d of ripening. Lactococci were the most abundant flora in the cheeses, and lactobacilli attained high counts on conclusion of ripening. The cheeses presented nitrogen fractions higher than in the control. The experimental cheeses displayed small, evenly-distributed openings and were awarded maximum scores for flavor, texture and general acceptability.
| Main Authors: | , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
EDP Sciences
1992
|
| Subjects: | Goat's milk cheese, Starter cultures, Lactic acid bacteria, Cheese ripening, Fromage de chèvre, Levain lactique, Affinage du fromage, |
| Online Access: | http://hdl.handle.net/10261/245672 http://dx.doi.org/10.13039/501100007273 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | [EN]: Eight wild-type strains belonging to lactococci, lactobacilli or leuconostoc species were tested as starter cultures in the production of semi-hard goat's milk cheese. The screening of the strains in cheesemaking was in a laboratory scale production. Eleven batches were produced using a combination of the strains in different proportions as starters. Two control batches were made, one from raw milk without starter and another from pasteurized milk with a commercial starter. The strains used in the cheeses that received the best scores in the laboratory scale production were assayed in a pilot scale cheesemaking process. The control batch was produced from raw milk without starter. The starter containing Lactococcus lacb's subsp lactis IFPL 359, Lactobacillus casei subsp casei IFPL 731, Lactobacillus plantarum IFPL 935, Leuconostoc mesenteroides subsp dextranicum IFPL 709 and Leuconostoc paramesenteroides IFPL 705 provided the cheeses with the best characteristics after 60 d of ripening. Lactococci were the most abundant flora in the cheeses, and lactobacilli attained high counts on conclusion of ripening. The cheeses presented nitrogen fractions higher than in the control. The experimental cheeses displayed small, evenly-distributed openings and were awarded maximum scores for flavor, texture and general acceptability. |
|---|