Determination of changes in the microbial and chemical composition of Èaga cheese during maturation.
PLoS One
; 15(12): e0242824, 2020.
Article
en En
| MEDLINE
| ID: mdl-33270702
Èaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with the name of the village and caves where it is produced. As no previously reported microbiological and chemical studies have been undertaken on this product, this research aimed to investigate the microbiological and biochemical characteristics which ensure the uniqueness of Èaga cheese during the ripening process, to inform producers as to key quality determinants. Cheese samples, consisting of retail blocks, were collected on days 2, 5, 12, 18, and 25 of the ripening process. The evolution of lactic microbiota during the production and maturation of traditional cheeses involves isolating lactic acid microorganisms present in cheese. Cheese samples were analyzed for pH, fat, NaCl, fatty acids, and volatile compounds. The microbial ecosystem naturally changes during the maturation process, leading to variation in the microorganisms involved during ripening. Our results show that specific bacteria were identified in high levels during the entire ripening process and may be responsible for milk fat lipolysis contributing directly to cheese flavor by imparting detailed fatty acid flavor notes, or indirectly as precursors formation of other flavor compounds.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Queso
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
PLoS One
Asunto de la revista:
CIENCIA
/
MEDICINA
Año:
2020
Tipo del documento:
Article
País de afiliación:
Rumanía
Pais de publicación:
Estados Unidos