Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures

Autores
Taboada, Natalia Verónica; Medina, Roxana Beatriz; Nuñez, Martha Susana; Lopez Alzogaray, Maria Soledad
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Two different cultures with native lactic acid bacteria (LAB) were designed, S (starter culture consisting of Lactobacillus (L.) rhamnosus UNSE308, L. delbrueckii subsp. bulgaricus UNSE309, Streptococcus (S). thermophilus UNSE314, S. thermophilus UNSE321) and A (starter culture S plus adjunct culture consisting of L. plantarum UNSE316, L. plantarum UNSE317, Pediococcus (P). pentosaceus UNSE22, P. pentosaceus UNSE253). Cultures S, A and C (lyophilized commercial culture of Streptococcus thermophillus) were used to manufacture fresh goat cheeses (CS, CA and CC) from pasteurized milk. The impact of these cultures on the microbiological, biochemical and physicochemical parameters were evaluated during ripening (30 days). Results evidenced that CC, CA and CS did not show significant differences in protein and fat content, NaCl, acidity, fat acidity and aw, at the same time of ripening. All experimental cheeses underwent moderate lipolysis since moderate levels of free fatty acids (FFA) at the end of ripening were detected (~1.5 g kg-1) and made an important contribution to characteristic flavour and aroma. In all cases, a slight proteolysis was detected; CC showed the lowest levels during ripening. Values of NaCl (1.27%) were in accordance with those reported in most cheeses. During ripening, mesophilic LAB counts in MRS agar increased nearly 1 log cycle, total coliforms per gram at 30°C showed counts below the maximum allowed by Argentinean legislation. Overall impression of CS and CA was qualified as good compared to CC that was scored as regular. The fresh goat cheeses made with native cultures presented suitable typical flavour and satisfying overall sensorial characteristics.
Fil: Taboada, Natalia Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Materia
FRESH GOAT CHEESE
MICROBIOLOGICAL ANALYSIS
NATIVE ADJUNCT CULTURE
NATIVE STARTER CULTURE
PHYSICOCHEMICAL ANALYSIS
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:11336/66698
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native culturesTaboada, Natalia VerónicaMedina, Roxana BeatrizNuñez, Martha SusanaLopez Alzogaray, Maria SoledadFRESH GOAT CHEESEMICROBIOLOGICAL ANALYSISNATIVE ADJUNCT CULTURENATIVE STARTER CULTUREPHYSICOCHEMICAL ANALYSIShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Two different cultures with native lactic acid bacteria (LAB) were designed, S (starter culture consisting of Lactobacillus (L.) rhamnosus UNSE308, L. delbrueckii subsp. bulgaricus UNSE309, Streptococcus (S). thermophilus UNSE314, S. thermophilus UNSE321) and A (starter culture S plus adjunct culture consisting of L. plantarum UNSE316, L. plantarum UNSE317, Pediococcus (P). pentosaceus UNSE22, P. pentosaceus UNSE253). Cultures S, A and C (lyophilized commercial culture of Streptococcus thermophillus) were used to manufacture fresh goat cheeses (CS, CA and CC) from pasteurized milk. The impact of these cultures on the microbiological, biochemical and physicochemical parameters were evaluated during ripening (30 days). Results evidenced that CC, CA and CS did not show significant differences in protein and fat content, NaCl, acidity, fat acidity and aw, at the same time of ripening. All experimental cheeses underwent moderate lipolysis since moderate levels of free fatty acids (FFA) at the end of ripening were detected (~1.5 g kg-1) and made an important contribution to characteristic flavour and aroma. In all cases, a slight proteolysis was detected; CC showed the lowest levels during ripening. Values of NaCl (1.27%) were in accordance with those reported in most cheeses. During ripening, mesophilic LAB counts in MRS agar increased nearly 1 log cycle, total coliforms per gram at 30°C showed counts below the maximum allowed by Argentinean legislation. Overall impression of CS and CA was qualified as good compared to CC that was scored as regular. The fresh goat cheeses made with native cultures presented suitable typical flavour and satisfying overall sensorial characteristics.Fil: Taboada, Natalia Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaSlovak University of Agriculture2017-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/66698Taboada, Natalia Verónica; Medina, Roxana Beatriz; Nuñez, Martha Susana; Lopez Alzogaray, Maria Soledad; Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures; Slovak University of Agriculture; Journal of Microbiology, Biotechnology and Food Sciences; 6; 5; 4-2017; 1174-11801338-5178CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.15414/jmbfs.2017.6.5.1174-1180info:eu-repo/semantics/altIdentifier/url/http://www.jmbfs.org/jmbfs-1159-taboada/?issue_id=4468&article_id=10info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:29Zoai:ri.conicet.gov.ar:11336/66698instacron: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:34982025-09-03 09:57:29.844CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures
title Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures
spellingShingle Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures
Taboada, Natalia Verónica
FRESH GOAT CHEESE
MICROBIOLOGICAL ANALYSIS
NATIVE ADJUNCT CULTURE
NATIVE STARTER CULTURE
PHYSICOCHEMICAL ANALYSIS
title_short Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures
title_full Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures
title_fullStr Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures
title_full_unstemmed Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures
title_sort Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures
dc.creator.none.fl_str_mv Taboada, Natalia Verónica
Medina, Roxana Beatriz
Nuñez, Martha Susana
Lopez Alzogaray, Maria Soledad
author Taboada, Natalia Verónica
author_facet Taboada, Natalia Verónica
Medina, Roxana Beatriz
Nuñez, Martha Susana
Lopez Alzogaray, Maria Soledad
author_role author
author2 Medina, Roxana Beatriz
Nuñez, Martha Susana
Lopez Alzogaray, Maria Soledad
author2_role author
author
author
dc.subject.none.fl_str_mv FRESH GOAT CHEESE
MICROBIOLOGICAL ANALYSIS
NATIVE ADJUNCT CULTURE
NATIVE STARTER CULTURE
PHYSICOCHEMICAL ANALYSIS
topic FRESH GOAT CHEESE
MICROBIOLOGICAL ANALYSIS
NATIVE ADJUNCT CULTURE
NATIVE STARTER CULTURE
PHYSICOCHEMICAL ANALYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Two different cultures with native lactic acid bacteria (LAB) were designed, S (starter culture consisting of Lactobacillus (L.) rhamnosus UNSE308, L. delbrueckii subsp. bulgaricus UNSE309, Streptococcus (S). thermophilus UNSE314, S. thermophilus UNSE321) and A (starter culture S plus adjunct culture consisting of L. plantarum UNSE316, L. plantarum UNSE317, Pediococcus (P). pentosaceus UNSE22, P. pentosaceus UNSE253). Cultures S, A and C (lyophilized commercial culture of Streptococcus thermophillus) were used to manufacture fresh goat cheeses (CS, CA and CC) from pasteurized milk. The impact of these cultures on the microbiological, biochemical and physicochemical parameters were evaluated during ripening (30 days). Results evidenced that CC, CA and CS did not show significant differences in protein and fat content, NaCl, acidity, fat acidity and aw, at the same time of ripening. All experimental cheeses underwent moderate lipolysis since moderate levels of free fatty acids (FFA) at the end of ripening were detected (~1.5 g kg-1) and made an important contribution to characteristic flavour and aroma. In all cases, a slight proteolysis was detected; CC showed the lowest levels during ripening. Values of NaCl (1.27%) were in accordance with those reported in most cheeses. During ripening, mesophilic LAB counts in MRS agar increased nearly 1 log cycle, total coliforms per gram at 30°C showed counts below the maximum allowed by Argentinean legislation. Overall impression of CS and CA was qualified as good compared to CC that was scored as regular. The fresh goat cheeses made with native cultures presented suitable typical flavour and satisfying overall sensorial characteristics.
Fil: Taboada, Natalia Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
description Two different cultures with native lactic acid bacteria (LAB) were designed, S (starter culture consisting of Lactobacillus (L.) rhamnosus UNSE308, L. delbrueckii subsp. bulgaricus UNSE309, Streptococcus (S). thermophilus UNSE314, S. thermophilus UNSE321) and A (starter culture S plus adjunct culture consisting of L. plantarum UNSE316, L. plantarum UNSE317, Pediococcus (P). pentosaceus UNSE22, P. pentosaceus UNSE253). Cultures S, A and C (lyophilized commercial culture of Streptococcus thermophillus) were used to manufacture fresh goat cheeses (CS, CA and CC) from pasteurized milk. The impact of these cultures on the microbiological, biochemical and physicochemical parameters were evaluated during ripening (30 days). Results evidenced that CC, CA and CS did not show significant differences in protein and fat content, NaCl, acidity, fat acidity and aw, at the same time of ripening. All experimental cheeses underwent moderate lipolysis since moderate levels of free fatty acids (FFA) at the end of ripening were detected (~1.5 g kg-1) and made an important contribution to characteristic flavour and aroma. In all cases, a slight proteolysis was detected; CC showed the lowest levels during ripening. Values of NaCl (1.27%) were in accordance with those reported in most cheeses. During ripening, mesophilic LAB counts in MRS agar increased nearly 1 log cycle, total coliforms per gram at 30°C showed counts below the maximum allowed by Argentinean legislation. Overall impression of CS and CA was qualified as good compared to CC that was scored as regular. The fresh goat cheeses made with native cultures presented suitable typical flavour and satisfying overall sensorial characteristics.
publishDate 2017
dc.date.none.fl_str_mv 2017-04
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/11336/66698
Taboada, Natalia Verónica; Medina, Roxana Beatriz; Nuñez, Martha Susana; Lopez Alzogaray, Maria Soledad; Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures; Slovak University of Agriculture; Journal of Microbiology, Biotechnology and Food Sciences; 6; 5; 4-2017; 1174-1180
1338-5178
CONICET Digital
CONICET
url http://hdl.handle.net/11336/66698
identifier_str_mv Taboada, Natalia Verónica; Medina, Roxana Beatriz; Nuñez, Martha Susana; Lopez Alzogaray, Maria Soledad; Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures; Slovak University of Agriculture; Journal of Microbiology, Biotechnology and Food Sciences; 6; 5; 4-2017; 1174-1180
1338-5178
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.15414/jmbfs.2017.6.5.1174-1180
info:eu-repo/semantics/altIdentifier/url/http://www.jmbfs.org/jmbfs-1159-taboada/?issue_id=4468&article_id=10
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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Slovak University of Agriculture
publisher.none.fl_str_mv Slovak University of Agriculture
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 13.13397

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