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Article: Nonstarter Lactobacillus Strains as Adjunct Cultures for Cheese Making: In Vitro Characterization and Performance in Two Model Cheeses
- Article from:
- Journal of Dairy Science
- Article date:
- October 1, 2007
- Author:
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Copyright informationCopyright American Dairy Science Association Oct 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Nonstarter lactic acid bacteria are the main uncontrolled factor in today's industrial cheese making and may be the cause of quality inconsistencies and defects in cheeses. In this context, adjunct cultures of selected lactobacilli from nonstarter lactic acid bacteria origin appear as the best alternative to indirectly control cheese biota. The objective of the present work was to study the technological properties of Lactobacillus strains isolated from cheese by in vitro and in situ assays. Milk acidification kinetics and proteolytic and acidifying activities were assessed, and peptide mapping of trichloroacetic acid 8% soluble fraction of milk cultures was performed by liquid ...
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