Changes in microbial populations, kinds of lactic acid bacteria and biochemical characteristics of Greek traditional feta cheese during ripening

International Journal of Dairy Technology

Volumn 62, Issue 1, 2009, Pages 39-47

  Vassiliadis, A ^a   Psoni, L ^a   Nikolaou, S ^a   Arvanitis, L ^b   Tzanetakis, N ^a   Litopoulou Tzanetaki, E ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b Aitoloakarnania Development Agency ANAIT SA   (Greece)

Author keywords

Feta cheese; NSLAB; Raw; Ripening; Thermized milk

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 58249098493     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00453.x     Document Type: Article

References (39)

1. Andrews A T (1983) Proteinases in normal bovine milk and their action on caseins. Journal of Dairy Technology 31 53 64.
2. Ballows A, Trüper H G, Dworkin M, Harder W Schleifer K H (1991) The Prokaryotes. Vol. II. New York : Springer-Verlag.
3. Beuvier E, Berthaud K, Cegarra S, Dasen A, Pochet S, Buchin S Duboz G (1997) Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk. International Dairy Journal 7 311 323.
4. Church F C, Swaisgood H E, Porter D H Catignani G L (1983) Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science 66 1219 1227.
5. Curk M C, Hubert J C Bringel F (1996) Lactobacillus paraplantarum sp. nov., a new species related to Lactobacillus plantarum. International Journal of Systematic Bacteriology 46 595 598.
6. Deeth H C Fitz-Gerald C H (1976) Lipolysis in dairy products: a review. Australian Journal of Dairy Technology 31 53 64.
7. Desmazeaud M (1992) Les bacteries lactiques. In Les Groupes Microbiens D'interet Laitier. pp 9 60. Hermier J, Lenoir J Weber F, eds. Paris : CEPIL.
8. Fernadez del Pozo B, Gaya P, Medina M, Rodriquez-Marin M A Nunez M (1988) Changes in the microflora of La Serena ewe's milk cheese during ripening. Journal of Dairy Research 55 449 455.
9. Fox P F Stepaniak L (1993) Enzymes in cheese technology. International Dairy Journal 3 509 530.
10. Gaya P, Medina M, Rodriquez-Marn M A Nunez M (1990) Accelerated ripening of ewe's milk Manchengo cheese of elevated ripening temperatures. Journal of Dairy Science 73 26 32.
11. Gonzales-Crespo J Mas M (1993) Use of wild strain starter cultures in manufactured of pressed curd goat cheese from pasteurized milk. Alimentaria 243 51 53.
12. Grappin R Beuvier E (1997) Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese: a review. International Dairy Journal 7 751 761.
13. Hatzikamari M, Litopulou-Tzanetaki E Tzanetakis N (1999) Microbiological characteristics of Anevato: a traditional Greek cheese. Journal of Applied Microbiology 87 595 601.
14. International Dairy Federation (1972) Cheese: Determination of Chloride Content (Reference method) Standard 17A. Brussels, Belgium : International Dairy Federation.
15. International Dairy Federation (1998) Sensory Evaluation of Dairy Products by Scoring. Standard 99C. Brussels, Belgium : International Dairy Federation.
16. Kandler O Weiss N (1986) Regular nonsporing Gram-positive rods. In Bergey's Manual of Systematic Bacteriology. pp 1209 1234. Krieg N R Holt J G, eds. Baltimore, MD : Williams & Wilkins.
17. Lau K Y, Barbano D M Rasmussen R R (1991) Influence of pasteurization of milk on protein breakdown in Cheddar cheese during aging. Journal of Dairy Science 74 727 740.
18. Litopoulou- Tzanetaki E, Tzanetakis N, Vlachos I Manolkidis K (1984) Lactic acid bacteria and enterococci in Greek traditional yoghurt. Dairy Science Abstracts 38 75.
19. Litopoulou-Tzanetaki E, Tzanetakis N Vafopoulou-Mastrojiannaki A (1993) Effect of the type of lactic starter on microbiological, chemical and sensory characteristics of feta cheese. Food Microbiology 10 31 41.
20. Macedo A C, Malcata F X Hogg T A (1995) Microbiological profile in Serra ewe's cheese during ripening. Journal of Applied Bacteriology 79 1 11.
21. Manolopoulou E, Sarantinopoulos P, Zoidou E, Aktypis A, Moschopoulou E, Kandarakis G Anifantakis E M (2003) Evolution of microbial populations during traditional Feta cheese manufacture and ripening. International Journal of Food Microbiology 82 153 161.
22. McSweeney P L H, Fox P F, Lucey J A, Jordan K N Cogan T M (1993) Contribution of the indigenous microflora to the maturation of Cheddar cheese. International Dairy Journal 3 613 634.
23. Mendia C, Ibanez F J, Torre P Barcina Y (2000) Effect of pasteurization and use of a native starter culture on proteolysis in a ewe's milk cheese. Food Control 11 195 200.
24. Moatsou G, Massouras T, Kandarakis I Anifantakis E (2002) Evolution of proteolysis during the ripening of traditional Feta cheese. Lait 82 601 611.
25. Nikolaou E, Tzanetakis N, Litopoulou-Tzanetaki E Robinson R K (2002) Changes in the microbiological and chemical characteristics of an artisanal, low-fat cheese made from raw ovine milk during ripening. International Journal of Dairy Technology 55 12 17.
26. Psoni L, Tzanetakis N Litopoulou-Tzanetaki E (2003) Microbiological characteristics of Batzos, a traditional Greek cheese from raw goat's milk. Food Microbiology 20 575 582.
27. Psoni L, Tzanetakis N Litopoulou-Tzanetaki E (2006) Characteristics of Batzos cheese made from raw, pasteurized and/or pasteurized standardized goat milk and a native culture. Food Control 17 533 539.
28. Reuter G (1985) Elective and selective media for lactic acid bacteria. International Journal of Food Microbiology 2 55 68.
29. Reville W J Fox P F (1978) Soluble protein in Cheddar cheese: a comparison of analytical methods. Irish Journal of Food Science and Technology 2 67 76.
30. Rogosa M, Mitchell J A Wiseman R F (1951) A selective medium for the isolation or oral and faecal lactobacilli. Journal of Bacteriology 62 132 142.
31. Sarantinopoulos P, Kalantzopoulos G Tsakalidou E (2002) Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. International Journal of Food Microbiology 76 93 105.
32. Saraswat D S, Clark W S Jr. Reinbold G W (1963) Selection of a medium for the isolation and enumeration of enterococci in dairy products. Journal of Milk and Food Technology 26 114 118.
33. Sharpe M E Fryer T F (1965) Media for lactic acid bacteria. Laboratory Practice 14 697 701.
34. Sousa M J Malcata F X (1996) Influence of pasteurization of milk and addition of starter cultures on protein breakdown in ovine cheeses manufactured with extracts from flowers of Cynara cardunculus. Food Chemistry 57 549 556.
35. Stadhouders I (1960) The hydrolysis of protein during the ripening of Dutch cheese. The enzymes and bacteria involved. Netherlands Milk Dairy Journal 14 83 88.
36. Stiles M E Holzapfel W H (1997) Lactic acid bacteria of foods and their current taxonomy. International Journal of Food Microbiology 36 1 29.
37. Turner K, Lawrence R C Lelievre J (1986) A microbiological specification for milk for aceptic cheesemaking. New Zealand Journal of Dairy Science and Technology 21 249 254.
38. Tzanetakis N Litopoulou-Tzanetaki E (1992a) Microbiological study of white-brined cheese made from raw goat milk. Food Microbiology 9 12 19.
39. Tzanetakis N Litopoulou-Tzanetaki E (1992b) Changes in numbers and kinds of lactic acid bacteria in Feta and Teleme, two Greek cheeses from ewes' milk. Journal of Dairy Science 75 1389 1393.