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[Trials of cheese-making using concentrated bacterial starters].
M H Garat1, C A Meinardi, M S Carrasco de Mendoza
1Departamento de Bioingeniería, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.
Revista Argentina De Microbiologia
|January 1, 1984
Summary
Frozen bacterial starter concentrates of Streptococcus lactis can be used directly in cheese vats for high-quality Pategras cheese production. Thawing concentrates in a water bath yielded poor results, highlighting the importance of proper starter preparation techniques.
Area of Science:
- Dairy Science
- Food Microbiology
- Bacteriology
Background:
- Bacterial starter cultures are crucial for cheese production, influencing flavor and texture.
- Preservation of starter cultures through freezing is essential for maintaining viability and activity.
- Optimizing starter preparation methods is key to ensuring consistent cheese quality.
Purpose of the Study:
- To evaluate the impact of different thawing and application methods for frozen concentrated bacterial starters on Pategras cheese quality.
- To compare the efficacy of direct addition of frozen concentrates versus water-bath thawing.
- To assess the chemical and microbiological changes during cheese preparation and ripening.
Main Methods:
- Preparation of concentrated Streptococcus lactis starters (3.10^9 CFU/ml) in yeast extract-supplemented milk.
- Freezing concentrates at -40°C and storage at -20°C for 60 days.
- Testing three starter application methods: direct addition, water-bath thawing, and control (steamed milk).
- Chemical and microbiological analyses during cheese preparation and ripening.
Main Results:
- Direct addition of thawed frozen concentrates resulted in high-quality Pategras cheese.
- Water-bath thawing of concentrates negatively impacted cheese quality.
- Microbiological and chemical analyses supported the superiority of the direct addition method.
Conclusions:
- Directly adding frozen concentrated bacterial starters to the cheese vat is a viable and effective method for producing high-quality Pategras cheese.
- Water-bath thawing is not recommended for these frozen concentrates due to detrimental effects on cheese quality.
- This study provides valuable insights into optimizing starter culture technology for industrial cheese production.