Chemical and Bacteriological Characteristics of Pichtogalo Chanion Cheese and Mesophilic Starter Cultures for Its Production

1998 ◽  
Vol 61 (6) ◽  
pp. 688-692 ◽  
Author(s):  
DEMETRIOS K. PAPAGEORGIOU ◽  
AMIN ABRAHIM ◽  
MINA BORI ◽  
SPIROS DOUNDOUNAKIS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Salt Content ◽  
Starter Cultures ◽  
Most Probable Number ◽  
Probable Number ◽  
Goat’S Milk ◽  
Two Samples ◽  
Goat's Milk

Sixty-two samples of Pichtogalo Chanion cheese traditionally produced in Crete, a few (3 to 6) days old, were analyzed for some chemical and bacteriological characteristics. The results of physicochemical analyses were as follows: (1) moisture content 61.63% (standard deviation 4.67); (2) fat in dry matter 54.03% (SD 7.73); (3) protein content 14.23% (SD 1.72); (4) salt content 1.02% (SD 0.38); (5) water activity (aw) 0.990 (SD 0.003); and (6) pH 4.36 (SD 0.25). None of the samples yielded Salmonella spp. Listeria monocytogenes and coagulase-positive staphylococci were present in 6.45% of the samples. Bacillus cereus and sulfite-reducing clostridia were isolated from 14.51% and 40.32% of the samples, respectively. High populations of coliforms were determined in the cheese samples. In 11.3% of the samples, Escherichia coli was not detected, while 88.7% of the samples yielded E. coli most probable number levels from 1.32 to 5.66 log10/g. The log10 CFU/g counts of enterococci were 6.89 (SD 0.84), of yeasts 6.79 (SD 0.61), of molds 4.68 (SD 0.69), and of psychrotrophic bacteria 7.63 (SD 0.62). The log10 CFU/g counts of lactic acid streptococci and lactococci were 7.91 (SD 0.68) and of lactobacilli 8.11 (SD 0.65). Lactic acid bacteria, mainly mesophilic, were isolated and confirmed using API 50 CH test trips. A pasteurized mixture of ewe's and goat's milk was made into Pichtogalo Chanion cheese according to standard procedure at 23°C, after the addition of 4% commercial mesophilic starter culture or 2%, 3%, and 4% starter culture of the isolated and confirmed lactic acid bacteria and the addition of rennet. Results of this work indicated that high quality of Pichtogalo Chanion cheese can be produced using a pasteurized mixture of ewe's and goat's milk and 4% (vol/vol) of mesophilic starter culture.

scholarly journals Development of starters for dairy products based on goat's milk

2021 ◽  
Vol 84 (4) ◽  
pp. 113-117
Author(s):  
А.К. Оspanova ◽  
◽  
А.B. Оmarova ◽  
Von Atte ◽  
T.D. Ikombayev ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Goat Milk ◽  
Starter Cultures ◽  
Yeast Cultures ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
The Republic ◽  
Probiotic Effect

For milk and dairy products, 70 % of the Kazakh market accounts for the products of foreign companies. Geographically, the problem of the production of domestic products, the ecology of which is characteristic of the population of the country, has not yet been solved. The existing starter cultures are currently mainly intended for cow's milk, and are not adapted to the milk of other animal species. However, the production and processing of camel, mare and goat milk is a dairy farm with a history and traditions in the Republic of Kazakhstan. The fermentation process with the help of lactic acid bacteria is the basis for the preparation of products such as kefir, koumiss and shubat. There are data on the use of lactic acid bacteria in starters, but there is little data in studies on their use as starter cultures for camel, mare and goat milk, there are no scientific experimental results. Despite the economic rates of production of fermented products based on camel, mare and goat milk in the Republic of Kazakhstan, their production is slowed down at the industrial level due to the lack of yeast cultures and dairy technology for these types of milk. In this scientific work, fermenting consortia based on goat's milk was developed from active strains of microorganisms isolated from traditional fermented milk products, taking into account their compatibility, biochemical characteristics and scientific foundations. The technological, nutritional and microbiotic properties of the finished starters were adapted to the probiotic effect of camel, mare and goat milk by changing their composition. As a result of the study, a consortium of starters with a very high probiotic effect, safe for life, prone to survival in the digestive system was proposed.

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

scholarly journals Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 24-30 ◽  
Author(s):  
S. Boycheva ◽  
T. Dimitrov ◽  
N. Naydenova ◽  
G. Mihaylova
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruit Juice ◽  
Unsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Blueberry Juice ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Control Samples

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria

2001 ◽  
Vol 64 (1) ◽  
pp. 81-86 ◽  
Author(s):  
A. OUMER ◽  
S. GARDE ◽  
P. GAYA ◽  
M. MEDINA ◽  
M. NUÑEZ
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Starter Cultures ◽  
The Other ◽  
Aminopeptidase Activity ◽  
Adjunct Cultures ◽  
Nisin Z ◽  
Bacteriocin Producer ◽  
Test Organisms

The effects of bacteriocins produced by six strains of lactic acid bacteria on 9 mesophilic and 11 thermophilic commercial starter cultures were investigated in mixed cultures of commercial starters with bacteriocin-producing strains in milk. The bacteriocins produced by the test organisms were nisin A, nisin Z, lacticin 481, enterocin AS-48, a novel enterocin, and a novel plantaricin. Mesophilic commercial starters were in most cases tolerant of bacteriocins, with only two of the starters being partially inhibited, one by four and the other by two bacteriocins. The aminopeptidase activities of mesophilic starters were generally low, and only one of the combinations of mesophilic starter–bacteriocin producer gave double the aminopeptidase activity of the starter culture without the bacteriocin producer. Thermophilic commercial starters were more sensitive to bacteriocins than mesophilic starters, with six thermophilic starters being partially inhibited by at least one of the bacteriocins. Their aminopeptidase activities were generally higher than those of the mesophilic starters. The aminopeptidase activities of seven thermophilic starters were increased in the presence of bacteriocins, by factors of up to 9.0 as compared with the corresponding starter cultures alone. Bacteriocin-producing strains may be used as adjunct cultures to mesophilic starters for the inhibition of pathogens in soft and semihard cheeses, because mesophilic starters are rather tolerant of bacteriocins. Bacteriocin producers may also be used as adjunct cultures to thermophilic starters of high aminopeptidase activity, more sensitive to lysis by bacteriocins than mesophilic starters, for the acceleration of ripening in semihard and hard cheeses.

scholarly journals Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture

2019 ◽  
Vol 22 ◽  
Author(s):  
Umair Shabbir ◽  
Nuzhat Huma ◽  
Ahsan Javed
Keyword(s):  
Moisture Content ◽  
Standard Procedure ◽  
Starter Culture ◽  
Textural Properties ◽  
Quality Characteristics ◽  
Starter Cultures ◽  
Texture Profile ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Organoleptic Parameters

Abstract This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.

scholarly journals Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Azwar Azwar ◽  
Hisbullah Hisbullah ◽  
Ahmad Irgi ◽  
Wari Julyadi ◽  
Adisalamun Adisalamun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Ph Value ◽  
Health Sector ◽  
Lactobacillus Bulgaricus ◽  
Quality Analysis ◽  
Fermentation Time ◽  
Goat’S Milk ◽  
Goat's Milk

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

scholarly journals Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

PLoS ONE ◽  
2022 ◽  
Vol 17 (1) ◽  
pp. e0261677
Author(s):  
Dorota Litwinek ◽  
Jakub Boreczek ◽  
Halina Gambuś ◽  
Krzysztof Buksa ◽  
Wiktor Berski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Inositol Phosphates ◽  
Starter Culture ◽  
Starter Cultures ◽  
Rye Bread ◽  
Phenotypic Characterisation ◽  
Bread Production ◽  
The One

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdough fermentation process. Wholemeal rye bread was prepared using sourdoughs obtained with 3 new starter cultures, and compared to bread made using the commercial culture (LV2). All newly developed cultures used for the preparation of wholemeal rye bread allowed to obtain better quality products as compared to the LV2 based bread. The best results were obtained when the culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide (EPS)-producing Weissella confusa/cibaria 6PI3 strains was applied. The addition of yeast during sourdough breads production, especially the one prepared from mentioned above starter culture, significantly improved their organoleptic properties, their volume and crumb moisture was increased, and also the crumb acidity and hardness was reduced. Fermentation of rye wholemeal dough, especially without the yeast addition, resulted in a significant reduction in the content of higher inositol phosphates as compared to the applied flour, which is associated with improved bioavailability of minerals. The results of this study prove that the investigated new starter cultures can be successfully applied in wholemeal rye bread production.

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