The application of autochthonous lactic acid bacteria in white brined cheese production
The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis biovar...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2011-03-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97625 |
| _version_ | 1818283494788300800 |
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| author | Zorica Radulović Jelena Miočinović Predrag Pudja Miroljub Barać Zorana Miloradović Dušanka Paunović Dragojlo Obradović |
| author_facet | Zorica Radulović Jelena Miočinović Predrag Pudja Miroljub Barać Zorana Miloradović Dušanka Paunović Dragojlo Obradović |
| author_sort | Zorica Radulović |
| collection | DOAJ |
| description | The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis biovar. diacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains: Lactococcus lactis ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. lactis biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P<0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5 %-phosphotungstic-acid-soluble nitrogen fractions and SDSPAGE- electrophoresis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production. |
| first_indexed | 2024-12-13T00:37:48Z |
| format | Article |
| id | doaj.art-a1fbfb51a206406995df0b7729307b26 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-12-13T00:37:48Z |
| publishDate | 2011-03-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-a1fbfb51a206406995df0b7729307b262022-12-22T00:05:12ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252011-03-016111525The application of autochthonous lactic acid bacteria in white brined cheese productionZorica RadulovićJelena MiočinovićPredrag PudjaMiroljub BaraćZorana MiloradovićDušanka PaunovićDragojlo ObradovićThe effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis biovar. diacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains: Lactococcus lactis ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. lactis biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P<0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5 %-phosphotungstic-acid-soluble nitrogen fractions and SDSPAGE- electrophoresis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97625autochthonous lactic acid bacteriawhite brined cheeseripening |
| spellingShingle | Zorica Radulović Jelena Miočinović Predrag Pudja Miroljub Barać Zorana Miloradović Dušanka Paunović Dragojlo Obradović The application of autochthonous lactic acid bacteria in white brined cheese production Mljekarstvo autochthonous lactic acid bacteria white brined cheese ripening |
| title | The application of autochthonous lactic acid bacteria in white brined cheese production |
| title_full | The application of autochthonous lactic acid bacteria in white brined cheese production |
| title_fullStr | The application of autochthonous lactic acid bacteria in white brined cheese production |
| title_full_unstemmed | The application of autochthonous lactic acid bacteria in white brined cheese production |
| title_short | The application of autochthonous lactic acid bacteria in white brined cheese production |
| title_sort | application of autochthonous lactic acid bacteria in white brined cheese production |
| topic | autochthonous lactic acid bacteria white brined cheese ripening |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97625 |
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