Changes in microbial populations, kinds of lactic acid bacteria and biochemical characteristics of Greek traditional feta cheese during ripening

Abstract

Three batches of feta cheese manufactured from raw (R) and thermized (TS) milk with yogurt as a starter were studied. Enterobacteriaceae and coliforms underwent a more accelerated decrease in TS cheese. Nonstarter lactic acid bacteria (NSLAB) were counted at higher levels in R than in TS cheese throughout ripening and predominated over the other microbial groups. The composition of NSLAB in the fresh cheese was similar for both cheese types. Proteolysis products (noncasein nitrogen soluble in 12% trichloroacetic acid, nitrogen soluble in 5% phosphotungstic acid /100 total nitrogen) were higher in R than TS cheese. Degradation of αs-casein was in R > TS, while a small reduction of β-casein during storage was recorded only for TS cheese.

A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas

“…Forty eight out of the 58 were able to grow at 10°C but not at 45°C and were characterized as lactococci, while 10 isolates growing at both temperatures were assigned to enterococci (Axelsson, 1993). Lactococci and enterococci were found to constitute a significant part (~55%) of the lactic microflora in 24 h industrial Feta cheese from raw milk (Vasiliades et al, 2011).…”

“…Therefore, each cheese may develop differential flavor characteristics. The lactobacilli species found in the traditional cheese of the three areas are among the commonest in Feta cheese manufactured at the different dairy factories from either raw or pasteurized milk (Tzanetakis and Litopoulou-Tzanetaki, 1992;Vasiliades et al, 2011).…”

Biogenic amines and their producers in Akawi white cheese

“…Nonstarter lactic acid bacteria (NSLAB) may be the cheese's dominant microflora; these are followed mainly by lactococci and lactobacilli, although enterococci and pediococci are no exception. Besides NSLABs, the micro-organisms isolated from white cheeses include coliforms, staphylococci and yeasts (Hayaloglu et al 2002;Vassiliadis et al 2009).…”

Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening

“…() and Vassiliadis et al . (). It may be due to the more hydrophobic nature of β‐casein compared with α‐s‐casein, which can promote preferential binding of the former to milk fat globules, thus protecting it from proteolytic attack (Pereira et al .…”

“…Also high salt levels may affect the b-casein breakdown. Moatsou et al (2004), Hayaloglua et al (2008) and Vassiliadis et al (2009) concluded that low pH and high salt levels are the main factors for low b-casein degradation in their cheeses, because addition of salt leads to the competition with b-casein for hydration. As a consequence, hydrophobic interactions occur in the bcasein chain that result in its aggregation and mask several sensitive peptide bonds to the action of enzymes (Gorostiza et al 2004).…”