Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures
Microbiological, chemical, rheological, and sensory characteristics of Manchego cheese manufactured with raw or pasteurized milk and with a defined-strain starter culture made up of four Lactococcus lactis ssp. lactis isolates from high quality artisanal Manchego cheese have been compared with those of cheese made with a commercial mixed-strain starter culture. Higher total viable counts and lower pH values after 24 h were detected in both raw and pasteurized milk cheeses made with the defined-strain starter culture, which survived better than did the commercial mixed-strain starter culture during ripening of pasteurized milk cheese. Differences in proteolysis of raw milk cheeses were reduced, whereas lower concentrations of residual caseins and higher concentrations of pH 4.6-soluble N and TCA-soluble N were observed in pasteurized milk cheeses made with the commercial mixed-strain starter culture. Elasticity, fracturability, and hardness were higher in raw and pasteurized milk cheeses made with the defined-strain starter culture. Flavor quality and intensity were not apparently affected by the starter culture used, whereas cheese bitterness was lower in raw and in pasteurized milk cheeses made with the defined-strain starter culture.
Main Authors: | , , , , |
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Format: | journal article biblioteca |
Language: | English |
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Elsevier
1999
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Subjects: | Manchego cheese, Defined-strain starter, Commercial mixed-strain starter, |
Online Access: | http://hdl.handle.net/20.500.12792/1773 http://hdl.handle.net/10261/293724 |
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dig-inia-es-10261-2937242023-02-20T10:31:25Z Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures Gómez, M. J. Rodríguez, E. Gaya Sicilia, María Pilar Núñez Gutiérrez, Manuel Medina, M. Manchego cheese Defined-strain starter Commercial mixed-strain starter Microbiological, chemical, rheological, and sensory characteristics of Manchego cheese manufactured with raw or pasteurized milk and with a defined-strain starter culture made up of four Lactococcus lactis ssp. lactis isolates from high quality artisanal Manchego cheese have been compared with those of cheese made with a commercial mixed-strain starter culture. Higher total viable counts and lower pH values after 24 h were detected in both raw and pasteurized milk cheeses made with the defined-strain starter culture, which survived better than did the commercial mixed-strain starter culture during ripening of pasteurized milk cheese. Differences in proteolysis of raw milk cheeses were reduced, whereas lower concentrations of residual caseins and higher concentrations of pH 4.6-soluble N and TCA-soluble N were observed in pasteurized milk cheeses made with the commercial mixed-strain starter culture. Elasticity, fracturability, and hardness were higher in raw and pasteurized milk cheeses made with the defined-strain starter culture. Flavor quality and intensity were not apparently affected by the starter culture used, whereas cheese bitterness was lower in raw and in pasteurized milk cheeses made with the defined-strain starter culture. 2023-02-20T10:31:25Z 2023-02-20T10:31:25Z 1999 journal article Journal od Dairy Science 82(11): 2300-2307 (1999) 0022-0302 http://hdl.handle.net/20.500.12792/1773 http://hdl.handle.net/10261/293724 10.3168/jds.S0022-0302(99)75478-0 1525-3198 en none Elsevier |
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Manchego cheese Defined-strain starter Commercial mixed-strain starter Manchego cheese Defined-strain starter Commercial mixed-strain starter |
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Manchego cheese Defined-strain starter Commercial mixed-strain starter Manchego cheese Defined-strain starter Commercial mixed-strain starter Gómez, M. J. Rodríguez, E. Gaya Sicilia, María Pilar Núñez Gutiérrez, Manuel Medina, M. Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures |
description |
Microbiological, chemical, rheological, and sensory characteristics of Manchego cheese manufactured with raw or pasteurized milk and with a defined-strain starter culture made up of four Lactococcus lactis ssp. lactis isolates from high quality artisanal Manchego cheese have been compared with those of cheese made with a commercial mixed-strain starter culture. Higher total viable counts and lower pH values after 24 h were detected in both raw and pasteurized milk cheeses made with the defined-strain starter culture, which survived better than did the commercial mixed-strain starter culture during ripening of pasteurized milk cheese. Differences in proteolysis of raw milk cheeses were reduced, whereas lower concentrations of residual caseins and higher concentrations of pH 4.6-soluble N and TCA-soluble N were observed in pasteurized milk cheeses made with the commercial mixed-strain starter culture. Elasticity, fracturability, and hardness were higher in raw and pasteurized milk cheeses made with the defined-strain starter culture. Flavor quality and intensity were not apparently affected by the starter culture used, whereas cheese bitterness was lower in raw and in pasteurized milk cheeses made with the defined-strain starter culture. |
format |
journal article |
topic_facet |
Manchego cheese Defined-strain starter Commercial mixed-strain starter |
author |
Gómez, M. J. Rodríguez, E. Gaya Sicilia, María Pilar Núñez Gutiérrez, Manuel Medina, M. |
author_facet |
Gómez, M. J. Rodríguez, E. Gaya Sicilia, María Pilar Núñez Gutiérrez, Manuel Medina, M. |
author_sort |
Gómez, M. J. |
title |
Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures |
title_short |
Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures |
title_full |
Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures |
title_fullStr |
Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures |
title_full_unstemmed |
Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures |
title_sort |
characteristics of manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures |
publisher |
Elsevier |
publishDate |
1999 |
url |
http://hdl.handle.net/20.500.12792/1773 http://hdl.handle.net/10261/293724 |
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