The quality of white-brined cheese from goat's milk made with different starters

Tzanetakis, N.; Vafopoulou-Mastrojiannaki, A.; Litopoulou-Tzanetaki, E.

doi:10.1016/s0740-0020(95)80079-4

Cited by 46 publications

(31 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In general, the pH of cheeses remained at 4.3-4.5 during the whole ripening and storage period (Figure 10). Similar observations have been made by other researchers (Manolkidis et al 1970a, Tzanetakis et al 1995, Pappas et al 1996b). Other investigators report that the pH of Feta cheese is stabilized around the 30th day of ripening (Anifantakis 1991b.…”

Section: Effect Of Starter Culture Combination On the Chemical Characsupporting

confidence: 92%

“…Η συσσώ ρευση των αμινοξέων μεταξύ 30ης και 60ης ημέρας έχει συνδεθεί με την ανάπτυξη του χαρακτηριστικού αρώματος στον Τελεμέ (Polychroniadou and (Figure 9). Similar observations were made by Kaminaridis and Laskos (1992) and by Vivier et al (1994), although other researchers (Tzanetakis et al 1995) noted a decline in the yeast population during Feta cheese ripening. However all researchers agree that yeasts affect the organoleptic properties of the white brined cheeses, but being gasproducing microorganisms they can cause gas blowing when present in high numbers (Westall and Filtenborg 1998).…”

Section: Effect Of Starter Culture Combination On the Microbiologicalsupporting

confidence: 87%

“…Πιστεύεται ότι οι ζΰμες επηρεά ζουν τη διαμόρφωση των οργανοληπτικών χαρακτηρι στικών των τυριών άλμης, αλλά σε υψηλοΰς πληθυ σμούς προκαλούν διόγκωση των τυριών (Westall and Filtenborg, 1998). Ορισμένοι ερευνητές, όμως, έχουν διαπιστώσει μείωση του πληθυσμού των ζυμών κατά την πορεία ωρίμασης της Φέτας (Tzanetakis et al 1995). Ο πληθυσμός των μυκήτων στα τυριά που πα ρασκευάστηκαν ήταν πάντα <50/g.…”

Section: Changes In Populations Of Lab In Feta Cheese During Ripeningunclassified

“…Γενικά, στους πειραματισμούς μας, το pH παρέμεινε στο 4,3 έως 4,5 κατά τη διάρκεια της ωρίμασης και συντήρησης των τυριών (Εικόνα 10). Παρόμοιες παρατηρήσεις αναφέρουν και άλλοι ερευ νητές (Manolkidis et al 1970a, Tzanetakis et al 1995, Pappas et al 1996b. Άλλοι, όμως, ερευνητές αναφέ ρουν σταθεροποίηση του pH περί την 30η ημέρα…”

Section: επίδραση των συνδυασμών οξυγαλακηκών καλ λιεργειών στα χημικunclassified

“…Τα τυριά που παρασκευάστη καν με τους συνδυασμούς F4, F6 και F7 είχαν υγρασία οριακά >56% στις 60 ημέρες (Πίνακας 2). Παρόμοιες παρατηρήσεις ως προς τη σταθεροποίηση της υγρα σίας έκαναν και άλλοι ερευνητές (Manolkidis et al 1970a, Alichanidis et al 1981, Vafopoulou et al 1989, Tzanetakis et al 1995.…”

Section: Effect Of Starter Culture Combination On the Microbiologicalunclassified

See 4 more Smart Citations

Use of mesophilic Lactic Acid Bacteria in the manufacture of Feta cheese

Karageorgis

Papageorgiou

Mantis

et al. 2017

J Hellenic Vet Med Soc

View full text Add to dashboard Cite

The use of mesophilic lactic acid bacteria (LAB) in the manufacture of Feta cheese was studied. Five selected mesophilic strains, confirmed as Lactobacillus plantarum (2 strains), Lb. paracasei subsp. paracasein Lb. brevis and Lactococcus lactis subsp. lactis, isolated from ripened Feta and Teleme cheeses, were used in 7 different combinations, alone or in combination with Lb. delbrueckii subsp. bulgaricus and Streptococcus thermophilus (the control combination) for the manufacture of Feta cheese. Each combination of strains was used to prepare four different batches of Feta cheese, keeping all the other production parameters according to the traditional technology. The cheese batches were analyzed for bacteriological, chemical and sensory characteristics. The results showed that the populations of lactobacilli and lactococci increased from the beginning of the cheese manufacture reaching a population of more than 7.0 log10cfu/g. This level was maintained during the whole ripening period (60 days) and during the subsequent 60-day storage period. Only in batches prepared with the control combination F8 {Str. thermophilus I Lb. delbrueckii subsp. bulgaricus), did the population of LAB decline to 6.0 log10cfu/g at the end of the ripening period. Also, except for the yeast population which increased, in all other bacterial groups tested (coliforms, staphylococci, total contaminating bacteria, psychrotrophic bacteria, proteolytic and lipolytic bacteria) populations gradually decreased during the ripening period. Results of the chemical analysis showed a sharp increase in acidity (the cheese pH dropped to ca. 4.5 within 3-4 d) and, whereas the values of other chemical indices (moisture content, fat content and NaCl) were stabilized between the 15* and 30* day of ripening, proteolysis (nitrogen soluble in 12% TCA) and lipolysis (ADV) progressed throughout ripening. The assessment of the overall acceptance by the sensory panel was between "very good" and "excellent" for all cheeses. This suggests that the selected mesophilic starter cultures can be used alone or in combination with the traditional culture {Lb.delbrueckii subsp. bulgaricus I Str. thermophilus) in the production of Feta cheese, as the results of this work indicate that the wild (autochthonous) strains of Lb. plantarum and Lc. lactis subsp. Lactis are well adapted to the environmental conditions that prevail in Feta cheese. Batches prepared using these mesophilic starters received the highest score in the assessment of organoleptic quality of Feta cheese. Very good results were also obtained using the combination of the mesophilic starters Lb. brevis and Lc. lactis subsp. lactis or Lb. paracasei subsp. paracasei and Lc. lactis subsp. lactis alone or in combination with Lb. delbrueckii subsp. bulgaricus and Str. thermophilus.

show abstract

Section: Effect Of Starter Culture Combination On the Chemical Characsupporting

confidence: 92%

Section: Effect Of Starter Culture Combination On the Microbiologicalsupporting

confidence: 87%

Section: Changes In Populations Of Lab In Feta Cheese During Ripeningunclassified

Section: επίδραση των συνδυασμών οξυγαλακηκών καλ λιεργειών στα χημικunclassified

Section: Effect Of Starter Culture Combination On the Microbiologicalunclassified

See 3 more Smart Citations

Use of mesophilic Lactic Acid Bacteria in the manufacture of Feta cheese

Karageorgis

Papageorgiou

Mantis

et al. 2017

J Hellenic Vet Med Soc

View full text Add to dashboard Cite

show abstract

Industrial Manufacture of Feta‐Type Cheeses

Tamime¹,

Robinson²,

Kiers³

2006

Brined Cheeses

View full text Add to dashboard Cite

Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

et al. 2002

View full text Add to dashboard Cite

The quality of white-brined cheese from goat's milk made with different starters

Cited by 46 publications

References 20 publications

Use of mesophilic Lactic Acid Bacteria in the manufacture of Feta cheese

Use of mesophilic Lactic Acid Bacteria in the manufacture of Feta cheese

Industrial Manufacture of Feta‐Type Cheeses

Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

Contact Info

Product

Resources

About