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Microorganismos no patógenos aislados del queso tipo palmita comercial pertenecientes a los géneros Enterococcus, Streptococcus, Lactobacillus y Enterobacter, se utilizaron en cultivos iniciadores simples y mixtos, con el fin de seleccionar los más adecuados para elaborar queso tipo Palmita con leche pasteurizada. Se elaboraron quesos con leche pasteurizada inoculados con las cepas bacterianas en cultivos iniciadores simples y quesos con leche cruda como control. A dichos quesos se le hicieron determinaciones de pH, acidez titulable y análisis sensorial. Como resultado de esto, se hizo una preselección de las cepas. Estas cepas preseleccionadas se utilizaron posteriormente en cultivos mixtos en la elaboración de queso con leche pasteurizada. A los quesos elaborados se les determinó pH, acidez titulable y el grado de aceptabilidad, resultando dos mezclas constituidas por Enterococcus faecalis y Enterobacter cloacae, y Lactobacillus casei y Enterobacter cloacae, como las más adecuadas para producir las características de sabor, color, textura y “ojos” típicos del queso tipo Palmita. Non-pathogenic microorganisms isolated from Venezuela Palmita-type cheese belonging to the genera Enterococcus, Streptococcus, Lactobacillus and Enterobacter, were used as single and mixed starters in order to select the most suitable to manufacture Palmita-type cheese with pasteurized milk. Cheeses were made with pasteurized milk inoculated with single starters. Cheeses made with raw milk were used as control. Titratable acidity, pH and sensory analysis were carried out to the cheese samples. As a result, a strain preselection was made. The preselected strains were subsequently used as mixed starters for cheese manufacture with pasteurized milk. Determinations of pH, titratable acidity, and degree of acceptability were made to the cheeses resulting two mixtures, constituited by Enterococcus faecalls and Enterobacter cloacae, and Lactobacillus casei and Enterobacter cloacae, as the most suitable to produce the characteristics of taste, color, texture and “eyes”, typical of Palmita-type cheese. 73 - 78 Cuatrimestral |
