Arzúa cow's-milk cheese
Springer Online Journal Archives 1860-2000
Process Engineering, Biotechnology, Nutrition Technology
Abstract Ten batches of Arzúa, a soft cow's-milk cheese produced in northwest Spain, were prepared from pasteurized milk. Two (control) batches (CB) were made with a commercial starter containingLactococcus lactis subspecieslactis andcremoris. Another eight batches (MB) were made with the commercial starter plus one of eightMicrococcus spp. strains previously isolated from raw-milk Arzúa cheeses. In all MB, β-casein degradation over the 30-day ripening period was more pronounced (mean 31%) than in the CB (mean 12%). αS1-Casein degradation was highly variable in the MB, though mean degradation over the ripening period (75%) was similar to that observed in the CB (73%). Similarly, volatile fatty acid (VFA) content was highly variable in the MB, with the mean content at 30 days (3.8 mEq per 100 g) being higher than in the CB (1.6 mEq per 100 g). Rheological characterization of the cheeses (by uniaxial compression) revealed significant differences between batches, with some samples fracturing under the compression pressure applied and others not. Sensory evaluation also revealed significant differences. “Non-milk” aromas were more frequently detected in batches made with lipolytic micrococcal strains. Betweenbatch differences in tastes and texture were also detected. Multiple correlation analysis of the data obtained at day 15 of ripening revealed statistically significant positive correlations (r〉0.70) between αS1-casein content and dry matter content, between αS1-casein content and sensorially evaluated firmness, and between VFA content and sensorially evaluated rancidity. Statistically significant negative correlations between sensorially evaluated firmness and the ratio of αS1-I content to αS1-casein content were detected. The results of this study suggest a need for further studies aimed at selecting those strains which could be most suitable for the production of Arzüa cheeses; due to their effects on texture, αS1-caseinolytic strains seem to be more appropriate than β-caseinolytic ones.
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