Open AccessDetermination of changes in the microbial and chemical composition of Țaga cheese during maturation
Author(s) -
Adriana Criste,
Lucian Copolovici,
Dana Maria Copolovici,
Melinda Haydee Kovacs,
Robert H. Madden,
Nicolae Corcionivoschi,
Ozan Gundogdu,
Mihaela Berchez,
Adriana Cristina Urcan
Publication year - 2020
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0242824
Subject(s) - ripening , food science , flavor , lipolysis , lactic acid , cheese ripening , microorganism , chemistry , bacteria , fatty acid , composition (language) , biology , biochemistry , adipose tissue , genetics , linguistics , philosophy
Țaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with the name of the village and caves where it is produced. As no previously reported microbiological and chemical studies have been undertaken on this product, this research aimed to investigate the microbiological and biochemical characteristics which ensure the uniqueness of Țaga cheese during the ripening process, to inform producers as to key quality determinants. Cheese samples, consisting of retail blocks, were collected on days 2, 5, 12, 18, and 25 of the ripening process. The evolution of lactic microbiota during the production and maturation of traditional cheeses involves isolating lactic acid microorganisms present in cheese. Cheese samples were analyzed for pH, fat, NaCl, fatty acids, and volatile compounds. The microbial ecosystem naturally changes during the maturation process, leading to variation in the microorganisms involved during ripening. Our results show that specific bacteria were identified in high levels during the entire ripening process and may be responsible for milk fat lipolysis contributing directly to cheese flavor by imparting detailed fatty acid flavor notes, or indirectly as precursors formation of other flavor compounds.