Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis
Semi-hard cheeses were manufactured at laboratory scale from milk inoculated at 2% with a fresh culture of Micrococcus sp. INIA 528, or by mixing high enzymatic activity (HEA) curds, made with this strain, at 10 or 20% with standard curds. Micrococci counts increased slightly during the first hours of manufacture and decreased gradually thereafter. Increases in proteolysis values of 63% in cheese from milk inoculated with micrococci, and of 72% in cheese made with 20% HEA curds, with respect to control cheese were recorded after ripening for 14 days. Tributyrin esterase was detected from day 1 in cheese made from milk inoculated with micrococci and in cheeses with added HEA curds. However, only the addition of HEA curds enhanced lipolysis significantly, with a maximum increase of 85% for cheese made with 20% HEA curds after 14 days. Milk inoculation with micrococci and addition of HEA curds showed to be useful tools for the acceleration of cheese ripening.
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AVA Agrar-Verlag Allgäu
2005
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dig-icvv-es-10261-418502011-10-27T22:00:00Z Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis Morales, Pilar Gaya, P. Núñez, Manuel Semi-hard cheeses were manufactured at laboratory scale from milk inoculated at 2% with a fresh culture of Micrococcus sp. INIA 528, or by mixing high enzymatic activity (HEA) curds, made with this strain, at 10 or 20% with standard curds. Micrococci counts increased slightly during the first hours of manufacture and decreased gradually thereafter. Increases in proteolysis values of 63% in cheese from milk inoculated with micrococci, and of 72% in cheese made with 20% HEA curds, with respect to control cheese were recorded after ripening for 14 days. Tributyrin esterase was detected from day 1 in cheese made from milk inoculated with micrococci and in cheeses with added HEA curds. However, only the addition of HEA curds enhanced lipolysis significantly, with a maximum increase of 85% for cheese made with 20% HEA curds after 14 days. Milk inoculation with micrococci and addition of HEA curds showed to be useful tools for the acceleration of cheese ripening. Peer reviewed 2011-10-28T09:16:38Z 2011-10-28T09:16:38Z 2005 artículo http://purl.org/coar/resource_type/c_6501 Milchwissenschaft 60: 410-414 (2005) 0026-3788 http://hdl.handle.net/10261/41850 en none AVA Agrar-Verlag Allgäu |
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Semi-hard cheeses were manufactured at laboratory scale from milk inoculated at 2% with a fresh culture of Micrococcus sp. INIA 528, or by mixing high enzymatic activity (HEA) curds, made with this strain, at 10 or 20% with standard curds. Micrococci counts increased slightly during the first hours of manufacture and decreased gradually thereafter. Increases in proteolysis values of 63% in cheese from milk inoculated with micrococci, and of 72% in cheese made with 20% HEA curds, with respect to control cheese were recorded after ripening for 14 days. Tributyrin esterase was detected from day 1 in cheese made from milk inoculated with micrococci and in cheeses with added HEA curds. However, only the addition of HEA curds enhanced lipolysis significantly, with a maximum increase of 85% for cheese made with 20% HEA curds after 14 days. Milk inoculation with micrococci and addition of HEA curds showed to be useful tools for the acceleration of cheese ripening. |
| format |
artículo |
| author |
Morales, Pilar Gaya, P. Núñez, Manuel |
| spellingShingle |
Morales, Pilar Gaya, P. Núñez, Manuel Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis |
| author_facet |
Morales, Pilar Gaya, P. Núñez, Manuel |
| author_sort |
Morales, Pilar |
| title |
Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis |
| title_short |
Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis |
| title_full |
Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis |
| title_fullStr |
Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis |
| title_full_unstemmed |
Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis |
| title_sort |
effect of the addition of micrococcus sp. inia 528 milk cultures and curds on cheese proteolysis and lipolysis |
| publisher |
AVA Agrar-Verlag Allgäu |
| publishDate |
2005 |
| url |
http://hdl.handle.net/10261/41850 |
| work_keys_str_mv |
AT moralespilar effectoftheadditionofmicrococcusspinia528milkculturesandcurdsoncheeseproteolysisandlipolysis AT gayap effectoftheadditionofmicrococcusspinia528milkculturesandcurdsoncheeseproteolysisandlipolysis AT nunezmanuel effectoftheadditionofmicrococcusspinia528milkculturesandcurdsoncheeseproteolysisandlipolysis |
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1777670832129048576 |