Natural milk cultures for the production of Argentinian cheeses

Samples (32) of natural milk cultures used in the Santa Fe, Argentina, area for soft and semihard cheese production were examined. The microbial composition (including flora characterization) and technological parameters, (acidifying and proteolytic activities) were evaluated. The cultures contained...

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Bibliographic Details
Published in:Journal of food protection 1997-01, Vol.60 (1), p.59-63
Main Authors: Reinheimer, J.A. (Universidad Nacional del Litoral, Santiago del Estero, Argentina.), Binetti, A.G, Quiberoni, A, Bailo, N.B, Rubiolo, A.C, Giraffa, G
Format: Article
Language:English
Subjects:
Animals
ARGENTINA
ARGENTINE
Bacteria - isolation & purification
BACTERIAS ACIDOLACTICAS
BACTERIE LACTIQUE
Biological and medical sciences
CHEESE
Colony Count, Microbial
CULTIVOS INICIADORES
Culture Media
CULTURE STARTER
CULTURED MILK
Enterococcus
Enterococcus - isolation & purification
Enterococcus - physiology
Food Handling - methods
Food industries
Food-Processing Industry
FROMAGE
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
LACTIC ACID BACTERIA
LAIT
LAIT FERMENTE
LECHE
LECHE FERMENTADA
MILK
Milk - microbiology
Milk and cheese industries. Ice creams
Plasmids
QUESO
STARTER CULTURES
Streptococcus - genetics
Streptococcus - isolation & purification
Streptococcus - physiology
Streptococcus salivarius thermophilus
Temperature
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Summary:Samples (32) of natural milk cultures used in the Santa Fe, Argentina, area for soft and semihard cheese production were examined. The microbial composition (including flora characterization) and technological parameters, (acidifying and proteolytic activities) were evaluated. The cultures contained mainly thermophilic lactic acid bacteria, identified as Streptococcus salivarius subsp. thermophilus (96.8% of the total strains) and Enterococcus spp. The strains showed a low proteolytic activity. The isolates of S. salivarius subsp. thermophilus exhibited a widespread phage resistance. The nonlactic microflora comprised coliforms, yeasts, spore-forming bacteria and lactate fermentative bacteria. The samples showed an acidity level from 0.38 to 0.69% lactic acid (pH from 4.25 to 5.75). The acidifying activity was optimal at 45 degrees C. The advantages and disadvantages of the employment of natural milk starters are discussed
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-60.1.59