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Comparison of Fascal cheese produced with natural, commercial or autochthonous cultures
Author(s) -
NESPOLO CASSIA R,
CORREA ANA PF,
RITTER ANA C,
BRANDELLI ADRIANO
Publication year - 2010
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.1471-0307.2010.00579.x
Subject(s) - starter , food science , lactobacillus plantarum , lactobacillus rhamnosus , raw milk , salmonella , biology , lactobacillus , lactic acid , bacteria , fermentation , genetics
Lactic acid bacteria were isolated from raw ovine milk and Fascal cheese and used as two alternative inoculants for production of this Brazilian cheese. Microbiological counts and moisture of these cheeses were comparable to those observed in cheese made with a commercial starter. All cheeses showed absence of Salmonella spp., tolerable counts of coliforms, but coagulase‐positive staphylococci counts exceeded the standard values. Cheeses produced with Lactobacillus plantarum LCN 28 and Lactobacillus rhamnosus LCN 43 showed better results than those observed for the other experimental combinations. Autochthonous cultures could be beneficial to the manufacture of high quality typical raw milk cheese.