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FREEZE-DRIED CONCENTRATED STARTERS FOR DIRECT INOCULATION OF VAT MILK IN MANCHEGO CHEESE MANUFACTURE.

Author(s) : NUNEZ M., NUNEZ J. A., MEDINA A. L.

Type of article: Article

Summary

THREE FREEZE-DRIED CONCENTRATED STARTERS WERE PREPARED USING DIFFERENT STREPTOCOCCUS LACTIS AND LEUCONOSTOC LACTIS STRAINS. AFTER 90 DAYS OF STORAGE, THE PERFORMANCE OF EACH STARTER WAS EVALUATED AT 0.01 AND 0.05% INOCULUM LEVELS FOR DIRECT VAT INOCULATION IN MANCHEGO CHEESEMAKING AND COMPARED WITH 1% OF A SKIM MILK CULTURE. WHEN FREEZE-DRIED CONCENTRATES WERE INOCULATED AT 0.01% LEVEL ONLY ONE OF THEM LOWERED THE PH OF CHEESES AFTER 10 H BELOW 5.50 ; DIRECT INOCULATION OF VAT MILK WAS SHOWN TO BE A FEASIBLE PROCEDURE IN MANCHEGO CHEESEMAKING, PROVIDED THAT SELECTED ACTIVE ACID-PRODUCING STRAINS ARE USED.

Details

  • Original title: FREEZE-DRIED CONCENTRATED STARTERS FOR DIRECT INOCULATION OF VAT MILK IN MANCHEGO CHEESE MANUFACTURE.
  • Record ID : 1983-0342
  • Languages: English
  • Source: Milchwissenschaft - vol. 37 - n. 6
  • Publication date: 1982/06
  • Document available for consultation in the library of the IIR headquarters only.

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