Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses

Abstract

The present work represents a first contribution to knowledge of the ripening process of Argentinean goat's cheeses made with the addition of autochthonous adjunct cultures. The results suggest that E. faecium ETC3 showed a significant effect during ripening, which was reflected both in the profiles of proteolysis, lipolysis and volatile compounds and in the global sensory perception of cheeses.

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

“…The influence of the enterococci bacteria on the sensory properties of cheese seems to be due to specific biochemical traits such as proteolytic and lipolytic activities, citrate utilization, and production of several aromatic volatile compounds (Oliszewski et al, 2013). Due to their positive contribution to cheese flavour and their role in acceleration of the ripening process (Gardiner et al, 1999), enterococci are being proposed as adjunct cultures (De Vuyst et al, 2011;Oliszewski et al, 2013). The other NSLAB species had not been previously isolated from the wooden vat.…”

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

“…Starter LAB (SLAB) are active in the fermentation process and basically convert lactose into lactic acid with the rapid acidification of the curd, while non-starter LAB (NSLAB) are involved in cheese ripening (Gatti et al, 2014;Gobbetti et al, 2015). The characteristic aroma of ripened cheeses can be extremely variable because it is strongly influenced by the enzymatic activities of indigenous and/or added microorganisms (Oliszewski et al, 2013). Thus, although NSLAB strains are primarily responsible for the generation of aroma compounds, SLAB also contribute to this process (Carpino et al, 2017;Gaglio et al, 2014;Morea et al, 2007;Randazzo et al, 2008).…”

“…Several studies have been published on the microflora of Caciocavallo and similar stretched cheeses (McSweeney and Sousa, 2000;Oliszewski et al, 2013). Most of these studies focused on the metabolic capabilities and the generation of VOCs with clear flavor descriptors of LAB, mainly SLAB such as Lactococcus lactis, Lactobacillus delbrueckii and Streptococcus thermophilus (Marilley and Casey, 2004;Morales et al, 2003;Randazzo et al, 2008).…”

Estudio De La Transferencia De Masa en El Salado en Seco De Queso De Cabra Y Sus Implicaciones Durante La Maduración

“…Veloso et al (2004) sólo observaron una pequeña disminución de β-caseína durante 30 días de maduración en queso de oveja y quesos elaborados con mezcla de leche de vaca y oveja. Oliszewski et al (2013) también encontraron que las β (β 1 y β 2 ) -caseínas se mantuvieron casi intactas durante la maduración de quesos de cabra de Argentina y sin influencia del starter autóctono utilizado. Pereira et al (2008) también explican que la naturaleza más hidrófoba de la β-caseína comparada con la α S -caseína puede promover la unión preferencial de la fracción β-a los glóbulos de grasa de la leche, lo que la protege de los ataques proteolíticos.…”

“…La misma tendencia se encontró en otros quesos de cabra (Fresno et al, 1997;Franco et al, 2003;Oliszewski et al, 2013) o queso vaca (Franco et al, 2001). En los quesos salados seco superficial se encontró mayor degradación de la fracción β 1 -caseína que en el salado en masa, esto podría explicarse por los valores de pH menores (5,8), casi desde el comienzo del período de maduración, el menor contenido de humedad (39%) y la mayor relación de sal-en-humedad (6,4%) en los quesos salado por este método (Capítulo IV), factores que obstaculizan la actividad enzimática (Noomen, 1978;Kelly et al, 1996).…”