Influence of autochthonous adjunct cultures on ripening parameters of argentinean goat?s milk cheeses

OLISZEWSKI, RUBÉN; WOLF, IRMA V.; BERGAMINI, CARINA V.; CANDIOTI, MARIO C.; PEROTTI, MARÍA C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: California; Año: 2013 vol. 93 p. 2730 - 2742

0022-5142

ABSTRACT BACKGROUND: Argentinean semi-hard goat?s cheeses manufactured with and without the addition of autochthonous adjunct cultures of L. plantarum ETC17, L. rhamnosus ETC14 and E. faecium ETC3 were analyzed to evaluate the effect of these strains on ripening parameters. RESULTS: Gross composition was similar among cheeses. Microbiological analysis indicated that lactic acid bacteria added to cheeses reached high levels. None of strains assayed affect the primary proteolysis. Overall, E. faecium had the more clear effect on peptide profiles and lipolysis profiles of cheeses. The analysis of volatile fraction of cheeses indicated that the levels of several compounds involved in the overall flavour of goat?s cheeses were affected by the presence of E. faecium. This fact could explain the differences detected in the global perception of cheeses made with this strain compared with the control cheeses. CONCLUSION: The present work represents a first contribution to the knowledge of the ripening process of Argentinean goat?s cheeses made with the addition of autochthonous adjunct culture. The obtained results suggest that E. faecium ETC3 showed a significant effect during ripening, which was reflected in the profiles of proteolysis, lipolysis and volatile compounds and in the global sensory perception of cheeses.