The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. locus biovar. aiacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains. Lactococcus laths ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. laths biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A. remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P lt 0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5%-phosphotungstic-acid-soluble nitrogen fractions and SDS-PAGE-electrop...horesis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production.
Keywords:
autochthonous lactic acid bacteria / white brined cheese / ripening
TY - JOUR
AU - Radulović, Zorica
AU - Miočinović, Jelena
AU - Pudja, Predrag
AU - Barać, Miroljub
AU - Miloradović, Zorana
AU - Paunović, Dušanka
AU - Obradović, Dragojlo
PY - 2011
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2421
AB - The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. locus biovar. aiacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains. Lactococcus laths ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. laths biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A. remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P lt 0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5%-phosphotungstic-acid-soluble nitrogen fractions and SDS-PAGE-electrophoresis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production.
PB - Croatian Dairy Union
T2 - Mljekarstvo
T1 - The application of autochthonous lactic acid bacteria in white brined cheese production
EP - 25
IS - 1
SP - 15
VL - 61
UR - https://hdl.handle.net/21.15107/rcub_agrospace_2421
ER -
@article{
author = "Radulović, Zorica and Miočinović, Jelena and Pudja, Predrag and Barać, Miroljub and Miloradović, Zorana and Paunović, Dušanka and Obradović, Dragojlo",
year = "2011",
abstract = "The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. locus biovar. aiacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains. Lactococcus laths ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. laths biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A. remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P lt 0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5%-phosphotungstic-acid-soluble nitrogen fractions and SDS-PAGE-electrophoresis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "The application of autochthonous lactic acid bacteria in white brined cheese production",
pages = "25-15",
number = "1",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2421"
}
Radulović, Z., Miočinović, J., Pudja, P., Barać, M., Miloradović, Z., Paunović, D.,& Obradović, D.. (2011). The application of autochthonous lactic acid bacteria in white brined cheese production. in Mljekarstvo
Croatian Dairy Union., 61(1), 15-25.
https://hdl.handle.net/21.15107/rcub_agrospace_2421
Radulović Z, Miočinović J, Pudja P, Barać M, Miloradović Z, Paunović D, Obradović D. The application of autochthonous lactic acid bacteria in white brined cheese production. in Mljekarstvo. 2011;61(1):15-25.
https://hdl.handle.net/21.15107/rcub_agrospace_2421 .
Radulović, Zorica, Miočinović, Jelena, Pudja, Predrag, Barać, Miroljub, Miloradović, Zorana, Paunović, Dušanka, Obradović, Dragojlo, "The application of autochthonous lactic acid bacteria in white brined cheese production" in Mljekarstvo, 61, no. 1 (2011):15-25,
https://hdl.handle.net/21.15107/rcub_agrospace_2421 .
