The effect of the thermophilic lactic acid bacteria, mesophilic lactobacilli and propionic acid bacteria single strain starter cultures on microbiological processes in Emmental cheese
1997
Elias, P. (Estonian Agricultural Univ., Tartu (Estonia). Inst. of Milk Processing)
The effect of the thermophilic streptococci, lactobacilli, mesophilic lactobacilli and propionic acid bacteria single strain starter cultures on microbiological processes in making of Emmental cheese was studied. The count of the lactococci increased in pasteurized milk about 1.3 times when it was ripened (9-12 deg C; 16-20 hours) with mesophilic starter cultures of lactococci, and they became dominating microorganisms in milk. When thermophilic streptococci , lactobacilli and L. casei single strain starter cultures were added to milk, the milk contained considerably more thermophilic and mesophilic lactobacilli and less thermophilic streptococci, compared with using of the mixed thermophilic culture TMB. These differences were caused by starters. The differences between the cheeses of the thermophilic lactic acid bacteria and the cheeses made with monocultures, compared to the cheeses, which were made with the mixed bulk starter TMB, remained in case of streptococci for 30 days and in case of lactobacilli for 3 months. It affected significantly pH and through it the quality of the cheeses. Our results showed that cheesemaking with the selected starter cultures of the propionic acid bacteria, which grew well together with the mesophilic and thermophilic lactic acid starter cultures and very slowly at low temperature (below 10 deg C) gave us one of the possibilities to regulate the propionic acid fermentationin ripening of Emmental cheeses
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