Cultures for the ripening of smear cheeses |
| |
| Affiliation: | 2. Dairy Innovation Australia Limited (DIAL), Werribee, VIC, Australia;2. Reference Center for Lactobacilli (CERELA-CONICET), San Tucumán, Argentina;3. School of Food and Nutritional Sciences, University College, Cork, Ireland;4. University of Limerick, Limerick, Ireland;5. INRA, Agro-Paris Tech, Paris, France;1. Institute for Milk Hygiene, University of Veterinary Medicine Vienna, Vienna, Austria;2. Laboratory of Molecular Biology and Microbiology, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain;3. Division of Microbiology, Department of Biotechnology and Food Science, Universidad de Burgos, Burgos, Spain |
| |
| Abstract: | Data on typical surface microflora of smeared semi-soft, soft and acid curd cheeses and the minimal composition of suitable surface starter cultures are reviewed. Cultures for semi-soft cheeses should contain Debaryomyces hansenii, Staphylococcus equorum, Corynebacterium casei, Microbacterium gubbeenense (or Arthrobacter nicotianae), and Brevibacterium linens. Apart from D. hansenii, soft cheese surface cultures should contain Geotrichum candidum, which is responsible for the typical appearance and aroma development. M. gubbeenense or A. nicotianae and B. linens are essential for soft cheese ripening, but C. casei is not. S. equorum, not regularly found on the surface of commercial soft cheeses, accelerated deacidification and smear development. Cultures for acid curd cheeses, produced from quarg, should contain Kluyveromyces marxianus and Candida krusei. Staphylococci seem to be essential for ripening. S. equorum can replace the non-food-grade S. saprophyticus that is always present on commercial acid curd cheeses. Suitable corynebacteria for spraying of cheeses are B. linens and C. variabile. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
