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Substitution of natural whey starter by mixed strains of Lactobacillus helveticus in the production of Reggianito Argentino cheese
Author(s) -
Perotti M C,
Bernal S M,
Meinardi C A,
Candioti M C,
Zalazar C A
Publication year - 2004
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2004.00128.x
Subject(s) - ripening , food science , lactobacillus helveticus , starter , lactic acid , chemistry , cheese ripening , bacteria , lactobacillaceae , composition (language) , lactobacillus , biology , fermentation , genetics , linguistics , philosophy
Reggianito Argentino cheeses were manufactured with mixed strains of Lactobacillus helveticus cultured in free viable bacteria whey. As controls, cheeses with natural whey starter were made. Gross composition of cheeses did not differ significantly. The number of total termophilic lactic acid bacteria at the end of ripening was near 10 7 CFU/g, but when the strain Lh 209 was present in the mixture, this number was 10 6 CFU/g. Soluble nitrogen at pH 4.6 did not differ between control and experimental cheeses, but soluble nitrogen in tricloroacetic acid 12% and phosphotungstic acid 2.5% showed significant differences at the end of ripening, being higher the values when the strain Lh 209 was present in the mixture. Electrophoretic profiles for control and experimental cheeses were very similar at 0, 90 and 180 days of ripening. An increase in the acid degree value of fat during ripening was noticeable indicating a lipolytic activity in the cheese matrix that was similar for the different strains mixtures. Results from sensory analysis did not show differences among the cheeses of these tests. Despite some differences in the production tricloroacetic and phosphotungstic acid soluble nitrogen were observed for mixtures in which Lh 209 was present, all cheeses were good quality Reggianito Argentino cheeses. These results open and interesting prospective for the use of selected strains culture in whey in substitution of natural whey.