The effect of wild lactic acid bacteria on the production of goat's milk soft cheese

International Journal of Dairy Technology

Volumn 63, Issue 2, 2010, Pages 234-242

  Asteri, Ioanna Areti ^a   Kittaki, Nancy ^a   Tsakalidou, Effie ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Goat's milk soft cheese; Lactic acid bacteria; Microbiological analysis; Physicochemical analysis; Sensory analysis

Indexed keywords

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROCOCCUS FAECALIS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; STREPTOCOCCUS THERMOPHILUS;

EID: 77953169095     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00564.x     Document Type: Article

References (47)

1. Andrews A T. Proteinases in normal bovine milk and their action on caseins. Journal Dairy Research 1983, 50:45-55.
2. Anifantakis E M. Greek Cheeses. A Tradition of Centuries 1991, Athens Greece, National Dairy Committee of Greece
3. Ardö Y, Polychroniadou A. Improvement of the quality of the production of raw milk cheeses. Laboratory Manual for Chemical Analysis of Cheese 1999, Office for Official Publications of the European Communities, Luxembourg, COST 95
4. Arenas R, González L, Bernardo A, Fresno J M, Tornadijo M E. Microbiological and physico-chemical changes in Genestoso cheese a Spanish acid curd variety throughout ripening. Food Control 2004, 15:271-279.
5. Asteri I A, Robertson N, Kagkli D M, Andrewes P, Nychas G, Coolbear T, Holland R, Crow V, Tsakalidou E. Technological and flavour potential of cultures isolated from traditional Greek cheeses - a pool of novel species and starters. International Dairy Journal 2009, 19:595-604.
6. Beresford T P, Fitzsimons N A, Brennan N L, Cogan T M. Recent advances in cheese microbiology. International Dairy Journal 2001, 11:259-274.
7. Bintsis T, Robinson R K. A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese. Food Chemistry 2004, 88:435-441.
8. General Standard for Cheese. 1978, http://www.codexalimentarius.net/web/more_info.jsp?id_sta=175, CODEX STAN 283-1978 FAO/WHO [Internet document] URL
9. Coppola R, Nanni M, Iorizzo M, Sorrentino A, Sorrentino E, Chiavari C, Grazia L. Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening. Lait 2000, 80:479-490.
10. Curioni P M G, Bosset J O. Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 2002, 12:959-984.
11. Dubeuf J thomampersand, Morand-Fehr P, Rubino R. Situation changes and future of goat industry around the world. Small Ruminant Research 2004, 51:165-173.
12. Emmons D B. Definition and Expression of Cheese Yield In Factors Affecting the Yield of Cheese 1993, Special Issue no 9301, Brussels, Belgium, International Dairy Federation
13. Engels W J M, Dekker R, De Jong C, Neeter R, Visser S. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. International Dairy Journal 1997, 7:255-263.
14. FAOSTAT major food and agricultural commodities and producers [Internet document]. 2005, http://faostat.fao.org/site/339/default.aspx, URL (Last accessed January 2010)
15. Ferreira A D, Viljoen B C. Yeasts as adjunct starters in matured Cheddar cheese. International Journal of Food Microbiology 2003, 86:131-140.
16. Fox P F. Cheese: an overview. Cheese: Chemistry Physics and Microbiology 1993, 1-36. Fox P F. In, pp, Vol. 1, ed, London, Chapman and Hall
17. Fox P F, McSweeney P L H. Proteolysis in cheese during ripening. Food Reviews International 1996, 12:457-509.
18. Franco I, Prieto B, Bernardo A, Prieto J G, Carballo J. Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana). International Dairy Journal 2003, 13:221-230.
19. Fresno J M, Tornadijo M E, Carballo J, González-Prieto J, Bernardo A. Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety). Food Chemistry 1996, 55:225-230.
20. Gripon J C. Mould ripened cheeses. Cheese: Chemistry Physics and Microbiology 1993, 111-136. Fox P F. In, Vol. 2, pp, ed, London, Chapman and Hall
21. Guven M, Yerlikaya S, Hayaloglu A A. Influence of salt concentration on the characteristics of Beyaz cheese a Turkish white-brined cheese. Lait 2006, 86:73-81.
22. Haenlein G F W. Past, present and future perspectives of small ruminant dairy research. Journal of Dairy Science 2001, 84:2097-2115.
23. Haenlein G F W. Goat milk in human nutrition. Small Ruminant Research 2004, 51:155-163.
24. Hatzikamari M, Litopoulou-Tzanetaki E, Tzanetakis N. Microbiological characteristics of Anevato: a traditional Greek cheese. Journal of Applied Microbiology 2001, 87:595-601.
25. Determination of the Ash Content of Processed Cheese Products 1964, IDF Standard 27:1964, Brussels, Belgium, International Dairy Federation
26. Determination of Chloride Content (Reference Method) 1972, IDF Standard 17A:1972, Brussels, Belgium, International Dairy Federation
27. Preparation of Samples and Dilutions for Microbiological Examination 1996, IDF Standard 122C:1996, Brussels, Belgium, International Dairy Federation
28. Jimenez-Marquez S A, Thibault J, Lacroix C. Prediction of moisture in cheese of commercial production using neural networks. International Dairy Journal 2005, 15:1156-1174.
29. Leroy F, De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology 2004, 15:67-78.
30. Litopoulou-Tzanetaki E, Tzanetakis N. Microbiological study of white-brined cheese made from raw goat milk. Food Microbiology 1992, 9:13-19.
31. Manolopoulou E, Sarantinopoulos P, Zoidou E, Aktypis A, Moschopoulou E, Kandarakis I G, Anifantakis E M. Evolution of microbial populations during traditional Feta cheese manufacture and ripening. International Journal of Food Microbiology 2003, 82:153-161.
32. Mas M, Tabla R, Moriche J, Roa I, Gonzalez J, Rebollo J E, Cáceres P. Ibores goat's milk cheese: microbiological and physicochemical changes throughout ripening. Lait 2002, 82:579-587.
33. McSweeney P L H, Fox P F. Metabolism of residual lactose and of lactate and citrate. Cheese: Chemistry Physics and Microbiology 2004, 361-372. Fox P F, McSweeney P L HCogan T MGuinee T P. In, Vol. 1: General Aspects, 3rd edn, pp, eds, London, Elsevier
34. Michaelidou A M. Factors influencing nutritional and health profile of milk and milk products. Small Ruminant Research 2008, 79:42-50.
35. Michaelidou A, Alichanidis E, Urlaub H, Polychroniadou A, Zerfiridis G K. Isolation and identification of some major water-soluble peptides in Feta cheese. Journal of Dairy Science 1998, 81:3109-3116.
36. Mor-Mur M, Carretero C, Pla R, Guamis B. Microbiological changes during ripening of Cendrat del Montsec a goat's milk cheese. Food Microbiology 1994, 11:177-185.
37. Nikolaou E, Tzanetakis N, Litopoulou-Tzanetaki E, Robinson R K. 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 2002, 55:12-17.
38. Olarte C, Sanz S, Gonzalez-Fandos E, Torre P. Microbiological and physicochemical characteristics of Cameros cheese. Food Microbiology 1999, 16:615-621.
39. Ortiz de Apodaca M J, Selgas M D, Ordoñez J A. Lipolytic and proteolytic activities of micrococci isolated from cheese. Food Research International 1993, 26:319-325.
40. Psoni L, Tzanetakis N, Litopoulou-Tzanetaki E. Microbiological characteristics of Batzos a traditional Greek cheese from raw goat's milk. Food Microbiology 2003, 20:575-582.
41. Psoni L, Tzanetakis N, Litopoulou-Tzanetaki E. Characteristics of Batzos cheese made from raw pasteurized and/or pasteurized standardized goat milk and a native culture. Food Control 2006, 17:533-539.
42. Raynal-Ljutovac K, Lagriffoul G, Paccard P, Guillet I, Chilliard Y. Composition of goat and sheep milk products: an update. Small Ruminant Research 2008, 79:57-72.
43. Sarantinopoulos P, Kalantzopoulos G, Tsakalidou E. Effect of Enterococcus faecium on microbiological physicochemical and sensory characteristics of Greek Feta cheese. International Journal of Food Microbiology 2002, 76:93-105.
44. Sousa M J, Ardö Y, McSweeney P L H. Advances in the study of proteolysis during cheese ripening. International Dairy Journal 2001, 11:327-345.
45. Tornadijo M E, Fresno J M, Bernardo A, Martin Sarmiento R, Carballo J. Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety). Lait 1995, 75:551-570.
46. Xanthopoulos V, Polychroniadou A, Litopoulou-Tzanetaki E, Tzanetakis N. Characteristics of Anevato cheese made from raw or heat-treated goat milk inoculated with a lactic starter. LWT - Food Science and Technology 2000, 33:483-488.
47. Zarate V, Belda F, Pérez C, Cardell E. Changes in the microbial flora of Tenerife goat's milk cheese during ripening. International Dairy Journal 1997, 7:635-641.