EVALUATION OF STARTER AND ADJUNCT CULTURES ON GOAT CHEESE MANUFACTURING

N. TABOADA, M. MOLINA, S. LOPEZ ALZOGARAY; R. MEDINA

Simposio; IV International Symposium on Lactic Acid Bacteria: Food, Health and Applications; 2013

In the design of autochthonous starter and adjunct cultures to obtaining traditional goat cheese is essential select lactic bacteria strains (BL) with the ability to metabolize lactose, citrate, protein and lipid metabolism and to synthesize compounds that contribute to the aroma and flavor. The aims of this study were to determine the contribution of different types of native cultures to the flavor of goats cheese and to obtain the sensorial profile at the end of ripening. Semi hard goat cheeses were elaborated using 2 types of autochthonous cultures: starter F1 (constituted by Lactobacillus (L.) delbrueckii subsp. bulgaricus y Streptococcus (S.) thermophilus), Adjunct F2 (constituted by F1 and L. plantarum as adjunct culture) and a control FC (commercial). During cheese ripening (1, 30, 45 and 60 days) were determined by HPLC: lactose, organic acids (lactic, acetic, formic, propionic and butyric acid), citrate and ethanol addition, pH and diacetyl acetoin. The flavor descriptive analysis was performed by the technique of consensus with 9 trained judges. In all goat milk cheeses was determined lactose at beginning of ripening (2.50 g / kg), while it is not detected after 45 days, according to the high production of lactic acid, being F1 (13.8 g / kg) higher than F2 (8.68 g / kg) and FC (9.24 g / kg); citrate (3 g / kg) and diacetyl?]acetoin were only detected at the beginning of maturation. In cheeses with F1 and F2, the concentration of acetic acid was declining toward the end of ripening, whereas the opposite was observed on FC control cheese. Propionic acid was quantified only in F1 cheeses at the beginning of ripening (0.90 g / kg). Both butyric acid and ethanol were only detected in F1 and F2. No formic acid was detected. In relation to the sensorial profile, the descriptive analysis of all samples defined a medium intensity flavor, while in relation to the order of perception, cheeses made with F1 and F2 were highlighted by a soft aroma lactic and remarkable character. Acid. In cheeses made with indigenous starter and adjunct cultures were detected metabolic compounds that impact the flavor, reaching optimum pH, acidity and acceptability for the manufacture