Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses

Abstract

The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products—acid-rennet goat’s cheeses under industrial conditions. The basic composition and the effect of starter cultures on the physicochemical, microbiological, sensory as well textural properties during the production and storage of goat’s cheese were evaluated. Lactic acid bacteria count in cheese samples was at a high level of about 8 log CFU/g. The cheeses made with Levilactobacillus brevis B1 and Lactiplantibacillus plantarum Os2 bacterial cultures additions have showed more favorable Lipid Quality Indices than for the control one with the addition of acid whey. The time of ripening of the cheeses significantly (p < 0.005) changed their consistency—they became softer and more elastic and less moist. It is possible that the selected cultures of L. brevis B1 and L. plantarum Os2 isolated from traditional cheeses can be successfully applied to goat’s milk cheese production. The strain L. brevis B1 is highly recommended as a starter culture for goat’s milk cheese production, taking into account the good microbiological and sensory quality as well as the chemical composition.

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk

“…Lactose in milk is transformed into lactic acid due to lactic acid bacteria fermentation. The accumulation of lactic acid reduces pH, protects against the growth of unwanted microbes, and contributes to syneresis [74]. Reducing the pH of milk has the most profound implications for micellar calcium phosphate dissolution, casein net charge decrease, and casein dissociation from micelles [75].…”

“…In a study by Sakr et al [79], the addition of calcium chloride to milk at a level of 200 mg 100 mL −1 resulted in Karish cheese with a pH of 4.69, while the addition of 300 mg 100 mL −1 calcium chloride lowered the pH of the cheese to 4.50. Kajak-Siemaszko et al [74] reported the pH value of fresh acid rennet cheese made from goat's milk from 5.86 to 6.16, depending on the starter culture used. However, Dmytrów et al [80] measured the pH of acid goat cheese at 4.7.…”

“…The higher springiness observed in high-calcium cheese may be due to more cross links and lower moisture content in these types of cheese. Kajak-Siemaszko et al [74] studied the springiness of fresh acid rennet goat cheese. The value of this parameter ranged from 8.77 mm to 8.87 mm, depending on the starter culture used.…”