Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening

Food Control

Volumn 15, Issue 4, 2004, Pages 271-279

  Arenas, R ^a   Gonzalez L ^a   Bernardo, A ^a   Fresno, J M ^a   Tornadijo, M E ^a  

^a UNIVERSITY OF LEÓN   (Spain)

Author keywords

Characterization; Cheese; Microbiological changes; Physico chemical parameters

Indexed keywords

ARTICLE; AUTUMN; BACTERIAL COUNT; BACTERIUM IDENTIFICATION; CHEESE; CHEESE RIPENING; CONTROLLED STUDY; ENTEROBACTERIACEAE; ENTEROCOCCUS; FOOD ANALYSIS; FOOD INDUSTRY; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PH; PHYSICAL CHEMISTRY; SEASONAL VARIATION; SPRING; SUMMER; WINTER;

ENTEROBACTERIACEAE; LEUCONOSTOC;

EID: 1242321169     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(03)00067-7     Document Type: Article

References (42)

1. Albenzio M. Corbo M.R. Rehman S.U. Fox P.F. De Angelis M. Corsetti A. Sevi A. Gobbetti M. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey International Journal of Food Microbiology 67 2001 35-48
2. American Public Health Association (APHA) (1978). Standard methods for the examination of dairy products (14th ed.). Washington: APHA Inc
3. 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: AOAC
4. Association of Official Analytical Chemists (AOAC) (1980b). Acidity. 16247 Method. In W. Horwitz (Ed.), Official methods of analysis (13th ed.) (p. 266). Washington: AOAC
5. Association of Official Analytical Chemists (AOAC) (1990). Acidity of milk. 947.05 Method. In K. Helrich (Ed.), Official methods of analysis (p. 805). Arlington: AOAC
6. Beresford T.P. Fitzsimons N.A. Brennan N.L. Cogan T.M. Recent advances in cheese microbiology International Dairy Journal 11 2001 259-274
7. Beuchat L.R. Golden D.A. Antimicrobials occurring naturally in foods Food Technology 43 1989 134-142
8. Boddy L. Wimpenny J.W.T. Ecological concepts in food microbiology Journal of Applied Bacteriology 73 Supplement 1992 23S-38S
9. Bowmik T. Marth E.H. Role of Micrococcus and Pediococcus in cheese ripening: a review Journal of Dairy Science 73 1990 859-866
10. Buffa M. Guamis B. Royo C. Trujillo A.J. Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk Food Microbiology 18 2001 45-51
11. Centeno J.A. Rodríguez Otero J.L. Cepeda A. Microbiological study of Arzúa cheese (NW Spain) throughout cheesemaking and ripening Journal of Food Safety 14 1994 229-241
12. Centeno J.A. Menéndez S. Rodríguez Otero J.L. Main microbial flora present as natural starters in Cebreiro raw cow's milk cheese (Northwest Spain) International Journal of Food Microbiology 33 1996 307-313
13. Chapman G.H. The significance of sodium chloride in studies of staphylococci Journal of Bacteriology 50 1945 201-203
14. Cogan T.M. Cheese microbiology In Fox P.F. Guinee T. Cogan T.M. McSweeney P.L.H. (Eds.) Fundamentals of cheese science 2000 Aspen Publishers Gaitherburg
15. De Giori G. Font de Valdez G. Pesce de Ruiz Holgado A. Oliver C. Microflora of Tafí cheese: changes during manufacture and maturation Journal of Food Protection 46 1983 518-521
16. Esteban M.A. Marcos A. Chemical prediction of water activity in processed cheese Journal of Dairy Research 56 1989 665-668
17. García Fontán M.C. Franco I. Prieto B. Tornadijo M.E. Carballo J. Microbiological changes in San Simón cheese throughout ripening and its relationship with physicochemical parameters Food Microbiology 18 2001 25-33
18. Gaya P. Medina M. Bautista L. Núñez M. Influence of lactic starter inoculation, curd heating and ripening temperature on Staphylococcus aureus behaviour in Manchego cheese International Journal of Food Microbiology 6 1988 249-257
19. International Dairy Federation (IDF) (1972). Determination of the salt content of cheese. (IDF Standard 17A). Brussels: IDF
20. International Dairy Federation (IDF) (1982). Cheese and processed cheese. Determination of total solids content. (IDF Standard 4A.). Brussels: IDF
21. International Dairy Federation (IDF) (1992). Milk and milk products. Preparation of test samples and dilutions for microbiological examination. (IDF Standard 122B). Brussels: IDF
22. Litopoulou-Tzanetaki E. Changes in numbers and kinds of lactic acid bacteria during ripening of Kefalotyri cheese Journal of Food Science 55 1990 111-113
23. Marshall V.M.E. Tamine A.Y. Physiology and biochemistry of fermented milks In Law B.A. (Ed.) Microbiology and biochemistry of cheese and fermented milk 1997 153-192 Blackie Academic and Professional London
24. Mayeux J.V. Sandine W.E. Elliker P.R. A selective medium for detecting leuconostoc organism in mixed-strain starter cultures Journal of Dairy Science 45 1962 655-656
25. Medina M. Gaya P. Núñez M. Gredos goat's milk cheese: microbiological and chemical changes throughout ripening Journal of Dairy Research 59 1992 563-566
26. Menéndez S. Centeno J.A. Godínez R. Rodríguez-Otero J.L. Some technological properties and enzymatic activities of strains of Enterococcus faecalis isolated from Cebreiro cheese Alimentaria 296 1998 59-64
27. Mor-Mur M. Carretero C. Pla R. Guamis B. Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese Food Microbiology 11 1994 177-185
28. 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
29. 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
30. Mossel D.A.A. Mengerik W.H.J. Scholts H.H. Use of a modified Mc Conkey agar medium for the selective growth and enumeration of Enterobacteriaceae Journal of Bacteriology 84 1962 381
31. Ortiz de Apodaca M.J. Selgas M.D. Ordóñez J.A. Lipolytic and proteolytic activities of micrococci isolated from cheese Food Research International 26 1993 319-325
32. Poullet B. Huertas M. Sánchez A. Cáceres P. Larriba G. Main lactic acid bacteria isolated during ripening of Casar de Cáceres cheese Journal of Dairy Research 60 1993 123-127
33. Rodríguez Medina M.L. Tornadijo M.E. Carballo J. Martín Sarmiento R. Microbiological study of León raw cow milk cheese, a spanish craft variety Journal of Food Protection 57 1995 998-1006
34. 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
35. Schmidt J.L. Tourneur C. Lenoir J. Fonctions et choix des bactéries lactiques en technologies laitières In de Roissart H. Luquet F.M. (Eds.) Bactéries lactiques. Aspects fondamentaux et technologiques Vol. 2 1994 37-54 Lorica Uriage
36. Stanley, G. (1998). Cheeses. In B. J. Wood (Ed.), Microbiology of fermented foods, Vol. 1 (2nd ed.) (pp. 263-307). London: Blackie Academic and Professional
37. Stecchini M.L. Sarais I. Bertoldi M. The influence of Lactobacillus plantarum culture inoculation on the fate of Staphylococcus aureus and Salmonella typhimurium in Montasio cheese International Journal of food Microbiology 14 1991 99-110
38. Terzagui B.E. Sandine W.E. Improved medium for lactic streptococci and their bacteriophages Applied Microbiology 29 1975 807-813
39. Tornadijo M.E. Fresno J.M. Carballo J. Martín Sarmiento R. Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats' cheese Journal of Applied Bacteriology 75 1993 240-246
40. Tornadijo M.E. Fresno J.M. Bernardo A. Martín Sarmiento R. Carballo J. Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety) Lait 75 1995 551-570
41. Tzanetakis N. Litopoulou-Tzanetaki E. Changes in numbers and kind of lactic acid bacteria in Feta and Teleme, two greek cheeses from ewes' milk Journal of Dairy Science 75 1992 1389-1393
42. Zárate V. Belda F. Pérez C. Cardell E. Changes in the microbial flora of Tenerife goats' milk cheese during ripening International Dairy Journal 7 1997 635-641