INVESTIGADORES
GONZALEZ Silvia Nelina
artículos
Título:
Influence of autochthonous Argentine goat lactobacillus in ripening of slurry cheese model
Autor/es:
RUBÉN OLISZEWSKI; CARINA VAN NIEUWENHOVE; SILVIA NELINA GONZÁLEZ; ADRIANA PEREZ CHAIA
Revista:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Editorial:
Blackwell Publishing
Referencias:
Lugar: United Kingdom; Año: 2008 vol. 61 p. 256 - 264
ISSN:
1364-727X
Resumen:
Three indigenous lactobacilli isolated from autochthonous Argentinean goat cheeses were evaluated in models of ripening of semihard goat cheeses made under microbiologically controlled conditions. Batches A, B and C were manufactured with single strain of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Lactobacillus casei ETC19, respectively. Lactobacilli counts showed higher values on batch C until ripening on day 18. Chemical composition did not show differences between batches. Batch C showed a higher decrease in pH on day 1, higher liberation of nitrogen water-soluble cheese extracts and higher free amino acids content up to day 18. Amino acid distribution was analysed by studying the main components.
