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

• Autor(a) principal: BRANDIELLI,Marilde Canton
• Data de Publicação: 2020
• Outros Autores: BURGARDT,Vânia Cássia Fonseca, HASHIMOTO,Elisabete Hiromi, TONIAL,Ivane Benedetti, ZEMIANI,Adriana, SILVA,Alessandra Furtado, ORO,Sheila Regina, MARCHI,João Francisco, BADARÓ,Andréa Cátia Leal, CASTRO-CISLAGHI,Fabiane Picinin, MACHADO-LUNKES,Alessandra
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400877
• topic: pasteurized milk cheese; proteolysis; texture; color

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