Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process

Food Research International

Volumn 37, Issue 2, 2004, Pages 149-155

  Ferrazza, R E ^a   Fresno, J M ^b   Ribeiro, J I ^a   Tornadijo, M E ^b   Furtado, M Mansur ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Accelerated ripening; Cheese; Lactic acid bacteria; Microbial flora; Temperature

Indexed keywords

BACTERIA; FATTY ACIDS; MICROBIOLOGY; TEMPERATURE CONTROL;

RIPENING;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 1242300058     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2003.08.010     Document Type: Article

References (36)

1. American Public Health Association (APHA) (1978). Standard methods for the examination of dairy products (14th ed.) Washington, DC: APHA Inc.
2. Association of Official Analytical Chemists (AOAC) (1980a). Hydrogen Ion activity (pH). Potentiometric method. 14022 Method. In W. Horwitz (Ed.), Official methods of analysis (13th ed., p. 213). Washington, DC.
3. Association of Official Analytical Chemists (AOAC) (1980b). Acidity. 16247 Method. In W. Horwitz (Ed.), Official methods of analysis (13th ed., p. 266). Washington, DC.
4. Aston J.W., Giles J.E., Durward I.G., Dulley J.R. Effect of elevated temperature on proteolysis and flavor development in Cheddar cheese. Journal of Dairy Research. 52:1985;565-572.
5. Barcina Y., Rodríguez L., Ros G., Rincón F. Evolución de la microflora durante la maduración del queso Idiazábal. Alimentaria. 196:1988;37-40.
6. Barttels H.J., Johnson M.E., Olson N.F. Acelerated ripening of Gouda cheese. 2. Effect of freeze-shoked Lactobacillus helveticus on proteolysis and flavour development. Milchwissenschaft. 42:1987;139-146.
7. Beuvier E., Berthand K., Cegarra S., Dasen A., Pochet S., Buchin S., Duboz G. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk. International Dairy Journal. 7:1997;311-323.
8. Chapman G.H. The significance of sodium chloride in studies of staphylococci. Journal of Bacteriology. 50:1945;201-203.
9. Crow V., Curry B., Hayes M. The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar. International Dairy Journal. 11:2001;275-283.
10. Demarigny Y., Beuvier E., Dasen A., Duboz G. Influence of raw milk microflora on the characteristics of Swiss-type cheeses. I. Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli. Lait. 76:1996;371-387.
11. El Soda M. Accelerated maturation of cheese. International Dairy Journal. 3:1993;531-544.
12. Farkye N.Y., Fox P.F. Objective indices of cheese ripening. Trends in Food Science and Technology. 1:1990;37-40.
13. Ferrazza, R. E., Mansur, M., Ribeiro, J. I., Fresno, J. M., & Tornadijo, M. E. (2003). Características e influências físico-químicas, químicas e bioquímicas do queijo Zamorano DOP sob modificaçoes de temperatura durante maturaçao. Anais do XX Congresso Nacional de Laticínios. Instituto de Laticínios Cândido Tostes, pp. 90-94. Juiz de Fora, Minas Gerais, Brasil.
14. Folkertsma B., Fox P.F., McSweeney P.L.H. Accelerated ripening of Cheddar cheese at elevated temperatures. International Dairy Journal. 6:1996;1117-1134.
15. Fox P.F. Cheese: An overview. 2nd ed. Fox P.F. Cheese: Chemistry physics and microbiology. Vol. 1:1993;1-36 Chapman & Hall, London.
16. Fox P.F., Law J., McSweeney P.L.H., Wallace J. Biochemistry of cheese ripening. 2nd ed. Fox P.F. Cheese: Chemistry physics and microbiology. Vol. 1:1993;389-436 Chapman & Hall, London.
17. Fox P.F., Tobin J. Acceleration and modification of cheese ripening. Proceedings of Marschall Cheese Seminars. 3:1999;1-43.
18. Gaya P., Medina M., Rodríguez-Marín M.A., Núñez M. Accelerated ripening of ewe's milk Manchego cheese: The effect of elevated ripening temperatures. Journal of Dairy Science. 73:1990;26-32.
19. International Dairy Federation (IDF) (1972). Determination of the salt content of cheese. IDF Standard 17A, Brussels, Belgium.
20. International Dairy Federation (IDF) (1982). Cheese and processed cheese. Determination of total solids content. IDF Standard 4A, Brussels, Belgium.
21. International Dairy Federation (IDF) (1992). Milk and milk products. Preparation of test samples and dilutions for microbiological examination. IDF Standard, 122B, Brussels, Belgium.
22. McDonnell M., Fitzgerald R., Fhaolain I.N., Jennings P.V., O'Cuinn G. Purification and characterization of aminopeptidases from Lactococcus lactis subsp. cremoris. Journal of Dairy Research. 64:1997;399-407.
23. Menéndez S., Centeno J.A., Godínez R., Rodríguez- Otero J.L. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese. International Dairy Journal. 59:2000;37-46.
24. Moreno I., Vialta A., Lerayer A.L.S., Destro M.T. A importance da microbiota adicionada e autóctone na maturaçao de queijos Prato. Indústria de Laticínios. 39:2002;59-62.
25. Mossel D.A.A., Mengerink W.H.J., Scholts H.H. Use of a modified McConkey agar medium for the selective growth and enumeration of Enterobacteriaceae. Journal of Bacteriology. 84:1962;381.
26. Mossel D.A.A., Kleynen-Semmeling A.M.C., Vicente H.M. Oxytetracycline-glucosa-yeast extract agar for selective enumeration of moulds and yeasts in foods and clinical material. Journal of Applied Bacteriology. 33:1970;454-457.
27. Mossel D.A.A., Bijker P.G.H., Eeldering J. Stretokokken der Lancefield gruppe D in Lebensmittel und trinkwarrer. Ihe bedentung erfassung und bekämpfung. Archiv für Lebensmittelhygiene. 29:1978;121-127.
28. Núñez M., Martínez Moreno J.L. Flora microbiana del queso Manchego. I. Evolución de la flora microbiana de quesos manchegos artesanales. Anales INIA. Serie General. 4:1976;11.
29. Núñez M., Guillén A.M., Rodríguez- Marín M.A., Marcilla A.M., Gaya P., Medina M. Accelerated ripening of ewe's milk Manchego cheese: The effect of neutral proteinases. Journal of Dairy Science. 74:1991;4108-4118.
30. Ordóñez J.A., Maso J.A., Mármol M.P., Ramos M. Contribution à l'étude du fromage Roncal. Lait. 1980;595-596. 282-294.
31. Paviá M., Trujillo A.J., Guamis B., Ferragut V. Proteolysis in Manchego-type-cheese salted by brine vacuum impregnation. Journal of Dairy Science. 83:2000;1441-1447.
32. Reglamento de la Denominación de Origen "Queso Zamorano" y de su Consejo Regulador (1993). Orden de 6 de mayo, B.O.E. núm, 151, Ministerio de Agricultura, Pesca y Alimentación.
33. Rogosa M., Mitchell J.A., Wiseman R.F. A selective medium for the isolation of oral and faecal lactobacilli. Journal of Bacteriology. 62:1951;132-133.
34. Sousa M.J., Ardö Y., McSweeney P.L.H. Advances in the study of proteolysis during cheese ripening. International Dairy Journal. 11:2002;327-345.
35. Terzaghi B.E., Sandine W.E. Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology. 29:1975;807-813.
36. Williams A.G., Withers S.E., Banks J.M. Energy sources of non starters lactic acid bacteria isolated from Cheddar cheese. International Dairy Journal. 10:2000;17-23.