Application of specific starters for the manufacture of Venaco cheese

Abstract

-The application of defined specific starter strains and their influence on microbiological, biochemical and sensory characteristics were studied during ripening of Venaco cheese, a traditional Corsican raw milk cheese manufactured with goat's or ewe's milk. Three defined starter blends, composed of wild strains of lactic acid bacteria, were tested. The first blend was composed of 2 strains of Lactococcus lactis subsp. lactis (ratio 1:1) and was used as a control. The second was composed of 3 strains, the two Lactococcus strains used in the first starter blend in addition to a strain of Lactobacillus paraplantarum (ratio 2:2:1). The third blend was also composed of 3 strains, the same two lactococci used in the first blend in addition to a strain of Leuconostoc mesenteroides subsp. mesenteroides (ratio 2:2:1). The experiment was carried out, in duplicate, at two cheese dairies. The first dairy transforms raw goat's milk and the second transforms raw ewe's milk. DNA fingerprinting of cheese isolates using the Rep-PCR technique showed that strains inoculated in milk established themselves in cheese. Lactococci and Ln. mesenteroides subsp. mesenteroides strains were present until the end of ripening, while Lb. paraplantarum was detected in cheese only during the first 15 d. Indigenous lactic microflora were found throughout ripening, showing a balance between this microflora and the starter strains. Goat's and ewe's milk cheeses made with Leuconostoc had the highest level of proteolysis, and those made with Lactobacillus, the highest level of lipolysis. These physico-chemical modifications led to significant differences in cheese sensory characteristics assessed by the triangle test.

Nutritional and therapeutic value of fermented caprine milk

“…Caprine yoghurt is very popular in the United States as a specialty product and as a substitute for bovine milk products for those who have allergies to bovine milk (Haenlein 1996). In the European Union, caprine milk products are considered to be the dairy product with the greatest marketing potential and, therefore, several characteristics of caprine milk are currently the focus of increased research interest (Casalta et al. 2005).…”

Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor

“…It is known that goat milk can be a good substitute for cow milk in situations where bovine milk causes an allergic reaction; furthermore, some consumers may prefer goat milk for dietetic reasons or questions of taste. In the European Union (EU), goat milk products are considered to be the dairy product with the greatest marketing potential and, therefore, several characteristics of goat milk are currently the focus of increased research interest (Casalta et al. 2005).…”

“…It is known that goat milk can be a good substitute for cow milk in situations where bovine milk causes an allergic reaction; furthermore, some consumers may prefer goat milk for dietetic reasons or questions of taste. In the European Union (EU), goat milk products are considered to be the dairy product with the greatest marketing potential and, therefore, several characteristics of goat milk are currently the focus of increased research interest (Casalta et al 2005). The lower buffering capacity of goat milk when compared with that of cow milk (Casalta et al 1995) may allow for a faster acidification of that media, thus avoiding contamination during fermentation undertaken with species that grow slowly, as is the case of Bif.…”

Influence of the Backslopping Practice on the Microbial Diversity of the <i>Lactococcus</i> Population in a Model Cheesemaking

“…The REP-PCR technique was selected for its convenience to discriminate lactococci strains according to their origin-RMM or initial starter [23]. No strains from RMM could be found in whey, although they could constitute a sub-dominant group masked by the dominant lactococci population.…”