Glycolysis and proteolysis in Portuguese model cheeses: role of isolated lactic acid bacteria and coagulant

Abstract

Portuguese model cheeses were developed and manufactured according to traditional manufacturing practices. Sterile milk was divided into different batches and inoculated with well-defined starter cultures, comprising one Lactococcus, one Lactobacillus or the mixture of the two. The starters, in combination with either an animal or plant coagulant, were assessed for their effect on gross composition, production of organic compounds and proteolysis over a 60-day ripening period. The organic acids formed and the pattern of protein degradation were dependent on the experimental conditions while distinct patterns were observed for each starter strain or combination of strains.