Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses

Authors


Correspondence to: Rubén Oliszewski, Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, CONICET, Florentino Ameghino s/n, Barrio Mercantil, El Manantial, CP 4105, Tucumán, Argentina. E-mail: rubenoli@cerela.org.ar

Abstract

Background

Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 were analysed to evaluate the effect of these strains on ripening parameters.

Results

Gross composition was similar among cheeses. Microbiological analysis indicated that lactic acid bacteria added to cheeses reached high levels. None of the strains assayed affected the primary proteolysis. Overall, E. faecium had a clearer effect on the peptide and lipolysis profiles of cheeses. Analysis of the volatile fraction of cheeses indicated that the levels of several compounds involved in the overall flavour of goat's cheeses were affected by the presence of E. faecium. This could explain the differences detected in the global perception of cheeses made with this strain compared with control cheeses.

Conclusion

The present work represents a first contribution to knowledge of the ripening process of Argentinean goat's cheeses made with the addition of autochthonous adjunct cultures. The results suggest that E. faecium ETC3 showed a significant effect during ripening, which was reflected both in the profiles of proteolysis, lipolysis and volatile compounds and in the global sensory perception of cheeses. © 2013 Society of Chemical Industry

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