Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese

Autores
Moreira, Maria del Rosario; Storani, E.; Gallino, R.; Bevilacqua, Alicia Eva; de Antoni, Graciela Liliana
Año de publicación
2001
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Influence of sodium formate (SF) on the specific proteolytic activity (SPA) of L. delbrueckii subsp. bulgaricus (LBB, LBP and LBR) and its application in the elaboration of Quartirolo cheese was studied. A comparison between Quartirolo-type cheese, prepared with selected mixed starters of lactobacilli and streptococci (LBB+CP2 and LBP+CP2) with respect to pure lactobacilli starters (LBB and LBP), developed with and without sodium formate was also performed as regards organoleptic and microbiological properties. Different elaborations were performed with each starter and two cheese loaves of each one were analyzed at 10 and 20 days of ripening. For each sample were analyzed: pH, bacterial counts, proteolytic activity, meltability, moisture content, texture and sensorial properties. Statistical analysis was applied to experimental data. Bacterial suspensions obtained from cultures with strain LBB grown with sodium formate (SF) showed higher proteolytic activity than those cultures grown without SF. Texture properties, meltability and proteolytic activity in cheese prepared with lactobacilli LBB+streptococci CP2 were similar to found in cheese prepared with LBB+SF. These results suggest that formate could replace the streptococci on cheese elaboration. The assay of sensorial acceptability indicated that the formate could be supplemented to a pure starter and be employed instead of the streptococci since organoleptic properties were similar on both kinds of cheese.
Fil: Moreira, Maria del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Storani, E.. Instituto Nacional de Tecnología Industrial. Centro de Invest.tec. de la Industria Lactea; Argentina
Fil: Gallino, R.. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Bevilacqua, Alicia Eva. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: de Antoni, Graciela Liliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
SODIUM FORMATE
QUARTIROLO CHEESE
CHEESE RIPENING
STREPTOCOCCI
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/113637
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo CheeseMoreira, Maria del RosarioStorani, E.Gallino, R.Bevilacqua, Alicia Evade Antoni, Graciela LilianaSODIUM FORMATEQUARTIROLO CHEESECHEESE RIPENINGSTREPTOCOCCIhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Influence of sodium formate (SF) on the specific proteolytic activity (SPA) of L. delbrueckii subsp. bulgaricus (LBB, LBP and LBR) and its application in the elaboration of Quartirolo cheese was studied. A comparison between Quartirolo-type cheese, prepared with selected mixed starters of lactobacilli and streptococci (LBB+CP2 and LBP+CP2) with respect to pure lactobacilli starters (LBB and LBP), developed with and without sodium formate was also performed as regards organoleptic and microbiological properties. Different elaborations were performed with each starter and two cheese loaves of each one were analyzed at 10 and 20 days of ripening. For each sample were analyzed: pH, bacterial counts, proteolytic activity, meltability, moisture content, texture and sensorial properties. Statistical analysis was applied to experimental data. Bacterial suspensions obtained from cultures with strain LBB grown with sodium formate (SF) showed higher proteolytic activity than those cultures grown without SF. Texture properties, meltability and proteolytic activity in cheese prepared with lactobacilli LBB+streptococci CP2 were similar to found in cheese prepared with LBB+SF. These results suggest that formate could replace the streptococci on cheese elaboration. The assay of sensorial acceptability indicated that the formate could be supplemented to a pure starter and be employed instead of the streptococci since organoleptic properties were similar on both kinds of cheese.Fil: Moreira, Maria del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Storani, E.. Instituto Nacional de Tecnología Industrial. Centro de Invest.tec. de la Industria Lactea; ArgentinaFil: Gallino, R.. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaFil: Bevilacqua, Alicia Eva. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: de Antoni, Graciela Liliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaAcademic Press Inc Elsevier Science2001-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113637Moreira, Maria del Rosario; Storani, E.; Gallino, R.; Bevilacqua, Alicia Eva; de Antoni, Graciela Liliana; Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 14; 5; 10-2001; 533-5400889-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yxhm3oxeinfo:eu-repo/semantics/altIdentifier/doi/10.1006/jfca.2001.1002info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:25:28Zoai:ri.conicet.gov.ar:11336/113637instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:25:28.323CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
title Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
spellingShingle Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
Moreira, Maria del Rosario
SODIUM FORMATE
QUARTIROLO CHEESE
CHEESE RIPENING
STREPTOCOCCI
title_short Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
title_full Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
title_fullStr Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
title_full_unstemmed Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
title_sort Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
dc.creator.none.fl_str_mv Moreira, Maria del Rosario
Storani, E.
Gallino, R.
Bevilacqua, Alicia Eva
de Antoni, Graciela Liliana
author Moreira, Maria del Rosario
author_facet Moreira, Maria del Rosario
Storani, E.
Gallino, R.
Bevilacqua, Alicia Eva
de Antoni, Graciela Liliana
author_role author
author2 Storani, E.
Gallino, R.
Bevilacqua, Alicia Eva
de Antoni, Graciela Liliana
author2_role author
author
author
author
dc.subject.none.fl_str_mv SODIUM FORMATE
QUARTIROLO CHEESE
CHEESE RIPENING
STREPTOCOCCI
topic SODIUM FORMATE
QUARTIROLO CHEESE
CHEESE RIPENING
STREPTOCOCCI
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Influence of sodium formate (SF) on the specific proteolytic activity (SPA) of L. delbrueckii subsp. bulgaricus (LBB, LBP and LBR) and its application in the elaboration of Quartirolo cheese was studied. A comparison between Quartirolo-type cheese, prepared with selected mixed starters of lactobacilli and streptococci (LBB+CP2 and LBP+CP2) with respect to pure lactobacilli starters (LBB and LBP), developed with and without sodium formate was also performed as regards organoleptic and microbiological properties. Different elaborations were performed with each starter and two cheese loaves of each one were analyzed at 10 and 20 days of ripening. For each sample were analyzed: pH, bacterial counts, proteolytic activity, meltability, moisture content, texture and sensorial properties. Statistical analysis was applied to experimental data. Bacterial suspensions obtained from cultures with strain LBB grown with sodium formate (SF) showed higher proteolytic activity than those cultures grown without SF. Texture properties, meltability and proteolytic activity in cheese prepared with lactobacilli LBB+streptococci CP2 were similar to found in cheese prepared with LBB+SF. These results suggest that formate could replace the streptococci on cheese elaboration. The assay of sensorial acceptability indicated that the formate could be supplemented to a pure starter and be employed instead of the streptococci since organoleptic properties were similar on both kinds of cheese.
Fil: Moreira, Maria del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Storani, E.. Instituto Nacional de Tecnología Industrial. Centro de Invest.tec. de la Industria Lactea; Argentina
Fil: Gallino, R.. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Bevilacqua, Alicia Eva. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: de Antoni, Graciela Liliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Influence of sodium formate (SF) on the specific proteolytic activity (SPA) of L. delbrueckii subsp. bulgaricus (LBB, LBP and LBR) and its application in the elaboration of Quartirolo cheese was studied. A comparison between Quartirolo-type cheese, prepared with selected mixed starters of lactobacilli and streptococci (LBB+CP2 and LBP+CP2) with respect to pure lactobacilli starters (LBB and LBP), developed with and without sodium formate was also performed as regards organoleptic and microbiological properties. Different elaborations were performed with each starter and two cheese loaves of each one were analyzed at 10 and 20 days of ripening. For each sample were analyzed: pH, bacterial counts, proteolytic activity, meltability, moisture content, texture and sensorial properties. Statistical analysis was applied to experimental data. Bacterial suspensions obtained from cultures with strain LBB grown with sodium formate (SF) showed higher proteolytic activity than those cultures grown without SF. Texture properties, meltability and proteolytic activity in cheese prepared with lactobacilli LBB+streptococci CP2 were similar to found in cheese prepared with LBB+SF. These results suggest that formate could replace the streptococci on cheese elaboration. The assay of sensorial acceptability indicated that the formate could be supplemented to a pure starter and be employed instead of the streptococci since organoleptic properties were similar on both kinds of cheese.
publishDate 2001
dc.date.none.fl_str_mv 2001-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/113637
Moreira, Maria del Rosario; Storani, E.; Gallino, R.; Bevilacqua, Alicia Eva; de Antoni, Graciela Liliana; Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 14; 5; 10-2001; 533-540
0889-1575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/113637
identifier_str_mv Moreira, Maria del Rosario; Storani, E.; Gallino, R.; Bevilacqua, Alicia Eva; de Antoni, Graciela Liliana; Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 14; 5; 10-2001; 533-540
0889-1575
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yxhm3oxe
info:eu-repo/semantics/altIdentifier/doi/10.1006/jfca.2001.1002
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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