Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses
| Autor: | Susana Garcia, Francisco José Pérez Elortondo, Ines Arana, Françoise Berthier, Fabienne Feutry, Paloma Torre |
|---|---|
| Přispěvatelé: | Syndicat de défense de l ’AOC Ossau-Iraty, Partenaires INRAE, Universidad Pública de Navarra [Espagne] = Public University of Navarra (UPNA), Universidad del Pais Vasco / Euskal Herriko Unibertsitatea [Espagne] (UPV/EHU), Unité de recherches en Technologie et Analyses Laitières (URTAL), Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Aquitaine Regional Council, Pyrenees Atlantiques Council, ONILAIT (Paris, France), French State (FNADT), European Commission |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Streptococcus thermophilus Food Handling Microbial diversity 030106 microbiology Manufacturing conditions Microbiology 03 medical and health sciences Starter Milk products Cheese Raw Foods Manufacturing Industry [SDV.IDA]Life Sciences [q-bio]/Food engineering Animals [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science Mathematics 2. Zero hunger Sheep biology 0402 animal and dairy science 04 agricultural and veterinary sciences Raw milk biology.organism_classification 040201 dairy & animal science Sensory characteristics Coliform bacteria Lactococcus lactis Milk Ewe's raw milk cheese Fermentation Food Microbiology Female Food Science |
| Zdroj: | Food Microbiology Food Microbiology, Elsevier, 2016, 56, pp.52-68. ⟨10.1016/j.fm.2015.12.004⟩ |
| ISSN: | 0740-0020 1095-9998 |
| DOI: | 10.1016/j.fm.2015.12.004⟩ |
| Popis: | International audience; Most raw milk Ossau-Iraty cheeses are currently manufactured on-farm using the same commercial streptococcal-lactococcal starter (S1). One way to enhance the microbial diversity that gives raw milk its advantages for cheese-making is to formulate new starters combining diverse, characterized strains. A new starter (OI) combining 6 raw milk strains of lactococci, recently isolated and characterized, was tested in parallel with the current starter by making 12 Ossau-Iraty raw milk cheeses at 3 farmhouses under the conditions prevailing at each farm. Compliance of the sensory characteristics with those expected by the Ossau-Iraty professionals, physicochemical parameters and coliforms were quantified at key manufacturing steps. The new starter OI gave cheeses having proper compliance but having lower compliance than the S1 cheeses under most manufacturing conditions, while managing coliform levels equally well as starter S1. This lower compliance relied more on the absence of Streptococcus thermophilus in starter OI, than on the nature of the lactoccocal strains present in starter OI. The study also shows that variations in 5 technological parameters during the first day of manufacture, within the range of values applied in the 3 farmhouses, are powerful tools for diversifying the scores for the sensory characteristics investigated. (C) 2015 Elsevier Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
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