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Advisor(s)
Abstract(s)
Model cheeses, designed to mimic Portuguese traditional cheeses, were manufactured aseptically following a method that attempted to resemble artisanal manufacture practices: they were coagulated with either
animal or plant rennet, and inoculated with defined strains of lactic acid bacteria, that had initially been recovered as major constituents of the native microflora of Serra da Estrela cheese, viz. Lactococcus and
Lactobacillus genera, either independently or as a mixture. The gross composition, the microbial viability, and the organic compound profile in those model cheeses were monitored, throughout a 60 day-ripening
period. Microbial viability, pH, and levels of acetic and lactic acids were the physicochemical and biological parameters that experienced the most significant changes in such matrices – which were, in turn, dependent on the type of inoculum used. No synergisms emerged upon combination of the two strains, in terms of sugar uptake and organic acid release. The contribution of each adventitious bacterium – either
independently or in the presence of each other, to the development of expected biochemical characteristics of model cheeses (even though to a lower extent than in actual ones) was confirmed, whereas the type of rennet used proved to be not relevant.
Description
Keywords
Milk Cheesemaking Lactococcus Lactobacillus Glycolysis Starters Dairy foods
Pedagogical Context
Citation
PEREIRA, C. I. [et al.] - Contribution of specific adventitious microorganisms toward evolution of sugar and organic acid orofiles throughout ripening of model portuguese cheeses. Food Science and Technology International. ISSN 1082-0132. 14: 3 (2008) 233–240
Publisher
SAGE Publications