Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese

Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

“…Total viable counts, mesophilic lactic acid bacteria (LAB) and thermophilic LAB were enumerated according to Avila, Garde, Gaya, Medina, and Nuñez (2005), and staphylococci, gram-negative bacteria and coliforms according to Arqués, Garde, Gaya, Medina, and Nuñez (2006). Aminopeptidase activity, pH (in triplicate) and dry matter content (in triplicate) were determined according to Avila et al (2005), and esterase activity according to Avila et al (2007).…”

“…Free amino acids (FAAs) were separated by RP-HPLC as described by Krause, Bockhardt, Neckermann, Henle, and Klostermeyer (1995), and quantified according to Avila et al (2005). Overall proteolysis by the o-phthaldialdehyde (OPA) test was determined according to Church, Swaisgood, Porter, and Catignani (1983).…”

“…Primary proteolysis has been reported to account for a loss of integrity of the casein network, with a subsequent weakening effect on cheese texture (Avila et al, 2005), whereas moisture loss implies concentration of cheese solids, with a subsequent strengthening effect on texture. In the present work, the strengthening effect of moisture loss clearly predominated over the weakening effect of proteolysis.…”

Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses

“…Increased levels of total free amino acids (FAA) are associated with the release of intracellular peptidases, particularly from lactobacilli as a result of cell lysis as reviewed by Khalid and Marth (1990) and also from S. thermophilus (Á vila, Garde, Gaya, Medina, & Nuň ez, 2005;Rul & Monnet, 1997). \Although cell lysis was not measured, there was a faster reduction in viability of L. helveticus in the dry-salted cheeses compared to the brine-salted cheeses (Fig.…”

Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese

“…lactis INIA 415, its spontaneous Bac À mutant L. lactis subsp. lactis INIA 415-2 and a thermophilic commercial culture, was investigated by Á vila, Garde, Gaya, Medina, and Nun˜ez (2005) in order to accelerate proteolysis during Hispa´nico cheese ripening. The effect of milk inoculation with the bacteriocin-producing adjunct culture on the volatile fraction of Hispa´nico cheese and its odour and aroma are reported in the present paper.…”