Influence of autochthonous argentine goat lactobacillus in ripening of slurry cheese models

OLISZEWSKI, R.; VAN NIEUWENHOVE, C; GONZÁLEZ, S.,; PÉREZ CHAIA, A.

Internationa Journal of Dairy Technology

SOCIETY OF DAIRY TECHNOLOGY

Año: 2008 vol. 61 p. 256 - 264

1364-727X

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 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. 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. 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. 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. 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. 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. Keywords Autochthonous goat lactobacilli, Proteolysis, Semihard goat cheese model.