The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus

Abstract

The changes of chemical composition parameters and starter cells number during white brined cheese ripening have been researched. The white brined cheese has been made with Lactococcus lactis ssp. lactis, Lc. lactis ssp. lactis biovar diacetylactis, Lactobacillus casei, isolated and selected from autochthonous white brined cheeses, as starter cultures. The chemical composition parameters (total solids, water, milk fat, proteins, salt) and proteolysis parameters (WSN, WSN/TN and PTA/N) were analysed during 90 days of cheese ripening. The growth of starter culture was determined on the particular selective medium. Also, sensory evaluation of cheese characteristics was done/obtained. Values of chemical composition parameters ranged in the appropriate interval of white brined cheese group. The content of WSN and PTA-N was constantly increasing during entire cheese ripening period. The growth of WSN and PTA-N content was highest during first weeks of ripening period (30 days). The cheese ripening index was 8,50%, 16,54% and 18,98% at the start, after 30 days and 90 days, respectively. The number of starter culture cells was maintained on high level during the entire cheese ripening period. Within the first few days (10 days) their growth was relatively rapid to high numbers (108- 107cfu/g). At the end of cheese ripening period the number of starter culture cells was too high ranging from 107- 106cfu/g. The sensory evaluation has shown that examined white brined cheese possessed very good characteristics during the ripening period which has been researched. The cheese was evaluated with 93,78% and 88,74% of max. quality after 10 and 90 days, respectively. Results of this paper show that isolated and selected autochthonous LAB can be successfully applied as starter culture in white brined cheese production. The using of autochthonous LAB provides obtaining of white brined cheese with specific sensory characteristics, as well as high and standard product quality.

U radu su ispitane promene u toku zrenja belog sira u salamuri proizvedenog sa starter kulturama koju čine vrste Lactococcus lactis ssp. lactis, Lc. lactis ssp. lactis biovar diacetylactis, Lactobacillus casei izolovane i selekcionisane iz autohtonih belih sireva u salamuri. U toku 90 dana zrenja belog sira u salamuri određivani su parametri hemijskog sastava (SM, V, VBMS MM, NaCl, UP) i proteolitičkih promena (RN, KZ, PTA-N). Broj starter kultura je određivan na odgovarajućim selektivnim podlogama, a senzorna ocena je izvršena petobalnim bod sistemom. Svi parametri hemijskog sastava oglednog sira (SM, V, VBMS, MM, NaCl, UP) kretali su se u granicama propisanim za bele sireve u salamuri. Sadržaj RN i PTA-N se konstantno povećavao tokom celokupnog perioda zrenja. Porast RN i PTA-N je najintenzivniji u početnom periodu zrenja (30 dana). Na početku zrenja KZ je iznosio 8,50%, 30-og dana zrenja 16,54%, a 90-og dana zrenja 18,98%. Broj ćelija starterske kulture se održavao na visokom nivou tokom celokupnog perioda zrenja. U početnom periodu zrenja (10 dana) broj starterske kulture se kretao na nivou 108- 107cfu/g, a na kraju ispitivanog perioda zrenja (90 dana) u granicama od 107- 106cfu/g. Senzorna ocena belog sira u salamuri ukazuje na veoma dobre karakteristike oglednog sira. Ogledni beli sir u salamuri je najbolje ocenjen u početnom periodu zrenja (10-og dana) sa 93,78%, a 90-og dana zrenja sa 88,74% od max. kvaliteta. Autohtoni sojevi BMK mogu se uspešno koristiti kao starter kulture za proizvodnju belog sira u salamuri. Primena ovih sojeva BMK omogućava dobijanje proizvoda visokog i standardnog kvaliteta, veoma dobrih senzornih karakteristika, bliskih karakteristikama autohtonim belim sirevima u salamuri.