Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable
| Autor: | Miguel Salvador-Figueroa, Lourdes Adriano-Anaya, Robinson Vázquez-Velázquez, Guadalupe DeGyves–Córdova, Alfredo Vázquez-Ovando |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
General Chemical Engineering 030106 microbiology Pasteurization lcsh:TX341-641 Industrial and Manufacturing Engineering sensory analysis law.invention 03 medical and health sciences chemistry.chemical_compound fluids and secretions Starter law Food science Queso Bola de Ocosingo cheese lcsh:TP368-456 biology starter cultures 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences General Chemistry Raw milk biology.organism_classification 040201 dairy & animal science Lactic acid lactic acid bacteria lcsh:Food processing and manufacture chemistry lcsh:Nutrition. Foods and food supply Bacteria Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 16, Iss 1, Pp 460-468 (2018) |
| ISSN: | 1947-6345 1947-6337 |
| Popis: | Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal Mexican cheese known as ‘Queso Bola de Ocosingo’. We evaluated six combinations of strains as starter culture-treatments. The proximate composition of the cheeses, the sensorial evaluation, and the microbiological safety of cheeses made with pasteurized milk was evaluated. The use of starter culture helped to maintain the pathogen microbial total count of pasteurized cheese below the standard limit maximums. The sensory judges did not find differences among the cheese elaborated with unpasteurized milk and that elaborated with pasteurized milk and the starter culture added. The starter culture formulated with LAB derived from unpasteurized cheese can be used for producing ‘Bola de Ocosingo’ cheese which is sensory acceptable and microbiological safe. |
| Databáze: | OpenAIRE |
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