Studies on natural starters used in manufacture of Montasio cheese are reported. The microflora of samples prepared under standardized or non-standardized conditions was compared. In starters derived from good manufacturing procedures, only homofermentative thermophilic lactic acid bacteria (Streptococcus thermophilus, S. faecalis, Lactobacillus delbrueckii and Pediococcus acidilactici) were present; cheese made with these starters showed no spoilage after ripening for 60 days. Starters prepared under poor manufacturing practices contained heterofermentative lactic acid bacteria, coliforms and propionic acid bacteria; cheeses made with these starters commonly showed hole formation and blowing during ripening for up to 30 days.
Aspetti microbiologici del lattoinnesto naturale per la caseificazione del formaggio Montasio
MANZANO, Marisa;
1992-01-01
Abstract
Studies on natural starters used in manufacture of Montasio cheese are reported. The microflora of samples prepared under standardized or non-standardized conditions was compared. In starters derived from good manufacturing procedures, only homofermentative thermophilic lactic acid bacteria (Streptococcus thermophilus, S. faecalis, Lactobacillus delbrueckii and Pediococcus acidilactici) were present; cheese made with these starters showed no spoilage after ripening for 60 days. Starters prepared under poor manufacturing practices contained heterofermentative lactic acid bacteria, coliforms and propionic acid bacteria; cheeses made with these starters commonly showed hole formation and blowing during ripening for up to 30 days.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
