Effect of ripening time and the combination of ewe and goat milk on the microflora of Picante cheese

• Tipo: Artigo em Revista Científica Internacional
• Data: 1995

Autores

Freitas, AC (Autor) Outra; Sousa, MJ (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

Título: Italian Journal of Food Science

Vol. 7

Páginas: 361-377

ISSN: 1120-1770

Editora: Chiriotti Editori SpA

Indexação

ISI Web of Knowledge - 21 Citações

Outras Informações

ID Authenticus: P-001-HSS

Abstract (EN): Changes in the counts of total viable microorganisms, lactic acid bacteria, Enterobacteriaceae, staphylococci, and yeasts, as well as pH, salt content, total solids content, ash content, and a(w) of Picante were examined using ANOVA. Five equally spaced proportions of goat to ewe milk covering the range of 0 to 100% were tested, and the corresponding cheeses were sampled at increasingly spaced times over a 180-day ripening period. Numbers of staphylococci and Enterobacteriaceae were very high, especially in the first days and for cheeses made with a higher percentage of ewe milk. The major groups present throughout ripening were lactic acid bacteria and yeasts. Strains of lactobacilli were ubiquitously present, and their disappearance between 130-180 days seems to be related to the increase in NaCl content up to 12% (w/w). There was a notable increase in the levels of yeasts during the first days, and a significant decrease towards 130 days. Both milk composition and ripening time had statistically significant effects in all microbiological and physico-chemical variables measured, but milk composition apparently did not cause significant differences in terms of overall organoleptic evaluation. Attempts to mathematically correlate the numbers of microorganisms with time were successfully performed.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 17