Ripening of Goat Cheese With a Native Strain of Leuconostoc mesenteroides Isolated from Artisan Cheese

dc.creatorMago, Ysabel
dc.creatorSanabria, Neida
dc.creatorCova, Aura
dc.creatorAlvarado, Carlos
dc.creatorLuis, Durán
dc.date2015-08-22T20:29:15Z
dc.date2015-08-22T20:29:15Z
dc.date2015-08-22
dc.date.accessioned2022-10-28T01:14:31Z
dc.date.available2022-10-28T01:14:31Z
dc.identifier0258-6576
dc.identifierhttp://hdl.handle.net/10872/11816
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4945572
dc.descriptionA ripened goat cheese was developed using a lyophilized strain of Leuconostoc mesenteroides as starter culture. This strain was isolated from the natural flora of artisan goat cheese made with raw milk in the municipality of Torres, the State of Lara,Venezuela. The maturation process lasted 4 weeks, at 14°C and 70% relative humidity. During the ripening period, changes in pH, total solids, and texture parameters where registered every week, while protein content was determined at baseline and at the end of the study. After maturation was completed, its acceptability was assessed through a consumer test against a control cheese inoculated with a commercial strain. The total solids content fell between 23 and 31% throughout the study (p<0.05), the pH at 6%, while the protein content was unchanged at the end of ripening. The hardness and gumminess in cheese increased between 1,64 and 2N; and 0,72 and 0,83N, respectively, with maturation; their were positively correlated with the variation in total solids (R2>0,90) for both cheeses while adhesiveness and cohesiveness showed no major changes. In the sensory evaluation, the cheese made from L. mesenteroides obtained an average acceptability of 70%, when compared with a goat cheese obtained from a commercial strain of Lactococcus lactis.
dc.descriptionConsejo de Desarrollo Científico y Humanístico de la Universidad Central de Venezuela (CDCH-UCV)proyecto PSU-11-8610-2013/1
dc.languagees
dc.subjectQueso de cabra
dc.subjectLeuconostoc mesenteroides
dc.subjectmaduramiento
dc.subjecttextura
dc.subjectaceptabilidad
dc.subjectAragua
dc.titleMaduración de Queso de Cabra con Cepa Autóctona de Leuconostoc mesenteroides Aislada de Queso Artesanal
dc.titleRipening of Goat Cheese With a Native Strain of Leuconostoc mesenteroides Isolated from Artisan Cheese
dc.typeArticle


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