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Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
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Accelerated Decrease of Enterobacteriaceae Counts During Ripening of Raw Milk Manchego Cheese by Lactic Culture

Pilar Gaya1, Margarita Medina1, M Nuñez1

  • 1Departamento de Bioquímica y Microbiología, Instituto Nacional de Investigaciones Agrarias, Apartado 8111, Madrid, Spain.

Journal of Food Protection
|March 28, 2019
PubMed
Summary

Adding Streptococcus lactis culture to raw sheep milk significantly reduced harmful bacteria in Manchego cheese. This starter culture inoculation lowered pH and microbial counts without affecting sensory qualities or composition.

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Area of Science:

  • Dairy Science
  • Food Microbiology

Background:

  • Raw sheep milk cheeses are susceptible to microbial spoilage.
  • Controlling Enterobacteriaceae is crucial for cheese safety and quality.

Purpose of the Study:

  • To evaluate the impact of Streptococcus lactis inoculation on the microbial profile and characteristics of Manchego cheese made from raw sheep milk.

Main Methods:

  • Manufactured 14 vats of Manchego cheese: 7 inoculated with S. lactis and 7 controls.
  • Monitored pH, microbial counts (Enterobacteriaceae, coliforms, fecal coliforms), and sensory properties throughout 60 days of ripening.

Main Results:

  • Inoculated cheeses exhibited significantly lower pH values compared to controls.
  • S. lactis inoculation led to significant reductions in Enterobacteriaceae, coliforms, and fecal coliforms.
  • No significant differences were observed in sensory evaluation, salt, or water content between experimental and control cheeses.

Conclusions:

  • Streptococcus lactis inoculation is an effective method for reducing Enterobacteriaceae and coliforms in raw sheep milk Manchego cheese.
  • This starter culture improves microbial safety without compromising key sensory attributes or compositional parameters.