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Publication . Article . 1990

Biochemical and microbiological characteristics of artisanal hard goat's cheese

Javier Fontecha; Carmen Peláez; Manuela Juárez; Teresa Requena; C. Gómez; Mercedes Ramos;
Open Access
Published: 01 May 1990 Journal: Journal of Dairy Science (issn: 0022-0302, Copyright policy )
Publisher: American Dairy Science Association
Country: Spain
Changes in composition, nitrogen fractions, fats, casein breakdown characteristics, and microbial flora were studied in Majorero cheese over a 3-mo ripening period. Retention of Ca (90.8%) and P (75.1%) in the cheese was high. The water-soluble N and NPN contents were high at the start of ripening and remained high throughout the study period. After 3 mo of ripening, breakdown of αs and β -caseins attained 76.7 and 26.1%, respectively, and the total FFA content was 31,984 mg/kg. Lactic streptococci (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) were the major contributors to the microbial flora during ripening. Lactobacillus species present were Lactobacillus plantarum and Lactobacillus casei. Leuconostoc species present were Leuconostoc paramesenteroides and Leuconostoc mesenteroides. Fecal streptococci (Streptococcus faecalis var. liquefaciens and S. faecalis var. faecalis), Micrococcaceae, coliforms, molds, and yeasts decreased gradually over the ripening period.
The authors wish to acknowledge the fmancial support for these research projects: (ALl 88-0222 granted by the Comision IntereministeriaI de Ciencia y Tecnologia and VI/4741184 - EN(pREC-1083) Contract Number 20111) granted by the European Economic Community.
Peer Reviewed
Subjects by Vocabulary

Medical Subject Headings: food and beverages bacteria

Microsoft Academic Graph classification: Micrococcaceae biology.organism_classification biology Lactobacillus plantarum Lactobacillus casei Leuconostoc mesenteroides Lactococcus lactis Casein Cheese ripening Ripening Food science


Cheese characteristics, Artisanal Majorero cheese, Goat cheese, Genetics, Animal Science and Zoology, Food Science, Cheese characteristics, Artisanal Majorero cheese, Goat cheese