Effect of autochthonous starter and non-starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

被引：5
作者：
Abarquero, Daniel [1 ]
Bodelon, Raquel [1 ,2 ]
Manso, Catalina [2 ]
Rivero, Pablo
Fresno, Jose Maria [1 ]
Tornadijo, Maria Eugenia [1 ]
机构：
[1] Univ Leon, Fac Vet Sci, Dept Food Hyg & Technol, Leon 24071, Spain
[2] Queserias Entrepinares, Dept Innovat & Prod Dev, Ave Santander 140, Valladolid 47011, Spain
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2024年 / 77卷 / 01期
关键词：
Adjunct culture; Cheese ripening; Chemical composition; Lactic acid bacteria; Lactobacillus; Sensory analysis; SHEEP MILK;
D O I：
10.1111/1471-0307.13007
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of different combinations of starter and non-starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese was investigated. Five batches of Castellano cheese were produced from pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes between the cheese batches made with different starter cultures were found. In conclusion, the incorporation of autochthonous non-starter lactic acid bacteria strains gave cheeses made with pasteurised milk better flavour and aroma characteristics than the batch made only with commercial starter culture.
引用
收藏
页码：234 / 245
页数：12
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