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Physicochemical parameters and lactic acid bacteria count during ripening of brazilian regional cheese manufactured with the addition of autochthonous cultures

Food Science and Technology (Brazil), ISSN: 1678-457X, Vol: 40, Issue: 4, Page: 877-884
2020
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Article Description

The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic culturewere evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, totasolids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, oleic, stearic and myristiacid. Lactobacillus bulgaricus and Streptococcus thermophilus presented a higher count at the beginning of ripening. The colocohesiveness, springiness and chewiness parameters were affected by the chemical properties, which was not observed fohardness and shear force.

Bibliographic Details

Marilde Canton Brandielli; Vânia Cássia Fonseca Burgardt; Elisabete Hiromi Hashimoto; Ivane Benedetti Tonial; Alessandra Machado-Lunkes; Adriana Zemiani; Alessandra Furtado Silva; Sheila Regina Oro; João Francisco Marchi; Andréa Cátia Leal Badaró; Fabiane Picinin Castro-Cislaghi

FapUNIFESP (SciELO)

Biochemistry, Genetics and Molecular Biology; Agricultural and Biological Sciences

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