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Article: Whey Starter for Grana Padano Cheese: Effect of Technological Parameters on Viability and Composition of the Microbial Community
- Article from:
- Journal of Dairy Science
- Article date:
- March 1, 2008
- Author:
CopyrightCopyright American Dairy Science Association Mar 2008. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
This work aimed to investigate the effects of thermal treatments and yeast extract addition on the composition of the microbial community of natural whey starters for Grana Padano cheese. Different natural whey starter samples were held at 4°C for 24 h (cooling treatment), or at -20°C for 24 h (freezing treatment) to evaluate the possibility of conservation, or at 54°C for 1 h (heat treatment) to evaluate the effect of the temperature commonly used during curd cooking. Separately, another set of samples was enriched with 0.3, 0.5, and 1.0% (wt/vol) of yeast extract to study its effect on the growth of lactic acid bacteria (LAB) in the starter. The new approach in this study is ...