Autochthonous starter effect on the microbiological, physicochemical and sensorial characteristics of Ibores goat's milk cheeses

Abstract

-The effect of adding four Lactococcus lactis ssp. lactis autochthonous strains as single starters (A, B, C and D) on the microbiological, physicochemical and sensory characteristics of Ibores raw goat's milk cheese was investigated. Batches with a commercial starter (E) and with raw goat's milk without starter (F) were also made as controls. At the first day of ripening, the pH values of cheeses manufactured with any type of starter were significantly lower than those made without starter. There were significant differences (P < 0.05) in pH between batches, although no clear relationship with the starter type appeared. No significant differences (P < 0.05) in values of total solids (TS) or NaCl content were found between any of the batches after 7 d of ripening. The levels of the nitrogen fractions SN/TN and TCASN/TN were significantly (P < 0.05) higher in cheeses without starter after 7 and 30 d of ripening, but no significant differences were found between batches made with different starters. The evolution of lactic acid bacteria counts during ripening were very similar for all batches. While the enterococci counts in all types of cheeses throughout ripening remained practically constant, in cheeses manufactured with the commercial starter they were significantly (P < 0.05) lower at any given stage of ripening than those of the remaining types of cheeses. In cheeses made with autochthonous starters, the levels of coliforms and coagulasepositive staphylococci were reduced earlier in ripening than in the E and F cheeses. The best scores in the overall sensorial characteristics were awarded cheeses manufactured with two of the autochthonous starters, although the differences were not significant (P < 0.05) relative to cheeses made without starter.Goat milk cheese / autochthonous starter / ripening / sensorial quality Résumé -Effet de levains autochtones sur les caractéristiques microbiologiques, physicochimiques et sensorielles de fromage Ibores au lait de chèvre cru. Nous avons examiné l'effet de quatre souches autochtones pures de Lactococcus lactis ssp. lactis (A, B, C et D), utilisées comme levains, sur les caractéristiques microbiologiques, physicochimiques et sensorielles de fromage Ibores au lait de chèvre cru. Ces fromages ont été comparés aux fromages élaborés avec un levain du commerce (E) et à ceux fabriqués sans addition de levain (F). En début d'affinage, le pH des fromages sans levain était significativement (P < 0,05) plus haut que celui des autres fromages.

Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study

“…In batch A, counts of LAB and lactococci increased by 3-4 log units during coagulation; however, in batches made from pasteurized milk with an added starter, counts increased by 2-3 log units. Similar changes in counts of LAB were reported by Gonza´lez et al (2003) in a study of the effect of the starters on microbiological characteristics of Ibores cheese, another traditional Spanish goat milk cheese.…”

Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goats milk cheese

“…On both culture media, significant differences were observed with regard to both ripening time (p < 0.001) and batch (p < 0.05) up to sixty days of ripening. Counts were also similar to those reported for other goat and cow's cheeses (Arenas et al, 2004;González et al, 2003;Herreros et al, 2007). Counts on M17 agar reached their highest values between two and fifteen days of ripening because Lactococcus break down lactose and their counts increase rapidly (Williams et al, 2000).…”

Influence of an autochthonous starter culture and a commercial starter on the characteristics of Tenerife pasteurised goats’ milk cheese

“…Because of the growing interest in preserving the typical sensory properties of traditional cheeses, there is an increasing demand for autochthonous strains to replace or complement existing commercial starters currently used by the dairy industry (Broome 2007). In fact, many studies have been published in the past few years which describe the use of autochthonous starter cultures in the manufacture of cheeses, including Spanish varieties such as Ibores (González et al 2003), Tetilla (Menéndez et al 2004), Armada (Herreros et al 2007) and Manchego (Gómez-Ruiz et al 2008).…”