English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/114198
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac- Prt- strain of lactococci

AuthorsRodriguez, J.; Requena, Teresa ; Goudédranche, H; Maubois, J. L.; Juárez, Manuela
Issue Date1996
PublisherInstitut national de la recherche agronomique (France)
CitationLait 76: 513- 522 (1996)
AbstractThe technological process for a reduced fat (360 g/kg total solids) semi-hard cheese, based on a mixture of cow's, ewe's and goat's milk concentrated by ultrafiltration, was assayed using starter cultures designed to accelerate proteolysis and improve flavour and aroma development. The proteolytic fractions studied (noncasein nitrogen, nonprotein nitrogen and amino nitrogen) were significantly higher in the cheeses elaborated with the selected starter (IFPL) towards a commercial starter (Flora Danica). The addition to the IFPL starter of a Lactococcus lactis subsp lactis Lac- Prt- strain (T1) caused, at the end of the cheese ripening time (3 months), a two-fold increase in the amino nitrogen content, when compared to the cheeses elaborated with the commercial starter. The reduced fat ultrafiltrated (UF) milk cheeses elaborated with IFPL starter achieved an adequate proteolysis together with the right balance of flavour and aroma. By using a starter culture previously selected for semi-hard cheeses, and enhanced by addition of Lac- Prt- lactococci, it was possible to accelerate in 1 1/2 months the ripening time required for the UF cheeses made with a commercial starter.
Identifiersissn: 0023-7302
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.