Volume 7, Issue 6, December 2018, Page: 143-149
The Count of Lactic Acid Bacteria in White Cheese
Jasmina Stojiljkovic, Department of Food Technology, College of Applied Studies, Vranje, Republic of Serbia
Received: Jul. 14, 2018;       Accepted: Jul. 26, 2018;       Published: Jan. 16, 2019
DOI: 10.11648/j.aff.20180706.14      View  43      Downloads  15
The aim of the study was to investigate the effect of pH and the temperature on the lactic acid bacteria during 45 day cheese making time because they have the most important effect in taste and aroma as final product. The determination of the presence of lactic acid bacteria counted in milk and cheese is important because they have the most important effect in taste and aroma as final product. Raw material for white soft cheese production was bulk cow milk (summer lactation) from the terrain of the whole Pcinja region in Serbia. The samples for microbial and physical-chemical testing were monitored from: raw milk, milk before making cheese, whey, coagulate before production, after self pressure and pressure, cheese after moulding and dry salting and cheese after the 1st, 10th, 20th, 30th and 45th day of brine. During the cheese making, the number of lactic acid bacteriaa in the milk prepared for making cheese was decreasing in comparison to their number in the raw milk, which proves that the total number of microorganisms is less after pasteurization. During the further production, the number of lactic acid bacteria came up the maximum in the phase of pressing or self-pressing, forming end salting. The number of lactic acid bacteria decrease during the cheese ripening in the pickle. The biggest fails of number cover with the biggest fail of pH. At the end of salting, the number of lactic acid bacteria moves from 2.4x105 – 5.8x105/g of cheese.
Milk, White Soft Cheese, Pickle, Lactic Acid Bacteria
To cite this article
Jasmina Stojiljkovic, The Count of Lactic Acid Bacteria in White Cheese, Agriculture, Forestry and Fisheries. Vol. 7, No. 6, 2018, pp. 143-149. doi: 10.11648/j.aff.20180706.14
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
F. Azizi, M. B. HabibiNajafi and M. R. Edalatian Dovom, “The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheeseand antibacterial evaluation basedon bacteriocin‑encoding genes”, AMB Expr., 2017, 7:176-186.
A. Sofu, “Analyses of Dynamics in Dairy Products and Identification of Lactic Acid Bacteria Population by Molecular Methods”, Turkish Journal of Agriculture - Food Science and Technology, 2017, 5(1): 6-13.
Y. Widyastuti, Rohmatussolihat, A. Febrisiantosa, “The Role of Lactic Acid Bacteria in Milk Fermentation”, Food and Nutrition Sciences, 2014, 5: 435-442.
T. Gemechu, “Review of lactic acid bacteria function in milk fermentation and preservation”, African Journal of Food Science, 2015, 9(4): 170-175.
J. L. Arqués, E. Rodríguez, S. Langa, J. M. Landete, and M. Medina, “Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens”, 2015, BioMed Research International, 9p. http://dx.doi.org/10.1155/2015/584183.
F. P. Fox, P. T. Guinee, M. T. Cogan, and L. H. P. McSweeny, Fundamentals of cheese science. Aspen Publishers, Inc. Gaithersburg, Marylend. 2000.
T. P. Beresford, A. N. Fitzsimons, L. N. Brennan, and M. T. Cogan, “Recentadvances in cheese microbiology”, International Dairy Journal, 2001, 11: 259-274.
K. Belkheir, J. A. Centeno, H. Zadi-Karam N. E. Karam, and J. Carballo, “Potential technological interest of indigenous lactic acid bacteria from Algerian camel milk”, Ital. J. Food Sci., 2016, 28: 598-611.
I. M. Slyvka, O. Y. Tsisaryk, G. V. Dronyk, and L. Y. Musiy, “Strains of lactic acid bacteria isolated from traditional Carpathian cheeses”, Regulatory Mechanisms in Biosystems, 2018, 9(1): 62–68. doi: 10.15421/021808.
A. E. Gessesse, “A survey on the function of lactic acid bacteria in milk fermentation and preservation”, Advances in Food Science and Technology, 2015, 3 (6): 323-327.
A. Caridi A, P. Micari Caparra, A. Cufari, and V. Sarullo, “Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewe’s cheese Pecorino delPoro”, International Dairy Journal, 2003, 13: 191-200.
L. Psoni L, N. Tzanetakis, and E. Litopoulou – Tzanetaki. “Microbiological characteristics of Batzos, a traditional Greek cheese from raw goat’s milk”, Food Microbiology, 2003, 20: 575 - 582.
V. Xanthopoulos, M. Hatzikamari M, T. Adamidis T, E. Tsakalidou, N. Tzanetakis, and E. Litopoulou – Tzanetaki, “Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening”, Journal of Applied Microbiology, 2000, 88: 1056-1064.
C. Alonso-Calleja, J. CarballoJ, R. CapitaR, A. Bernardo A, and M. L. GarsíaLόpez, “Changes in the microflora of Valdeteja raw goat’s milk cheese throughout manufacturing and ripening”, Lebensm.-Wiss. u.-Technol., 2002, 35:222-232.
E. Addis, G. H. Fleet, J. M. Cox, D. Kolak, and T. Leung,“The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue – veined cheeses”, International Journal of FoodMicrobiology, 2001, 69: 25-36.
H. A. Kirmaci, B. H. Ozer, M. Akcelik, 3 and N. Akcelik, “Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese”, International Journal of Dairy Technology, 2016, 69(2): 301-307.
A. Bluma, I. Ciprovica, “Non starter lactic acid bacteria in rawmilk, thermally treated milk and swiss type cheese”, Food Science, 2016, 1: 98-101.
J. G. Daclag and R. D. Lauzon, “Growth of Lactic Acid Bacteria In Probiotic Purple Cheese From Carabao’s Milk”, Journal of Science, Engineering and Technology, 2015, 3: 113-125.
S. P. Syah, C. Sumantri, I. I. Arief and E. Taufik, “Isolation and Identification of Indigenous Lactic Acid Bacteria by Sequencing the 16S rRNA from Dangke, A Traditional Cheese from Enrekang, South Sulawesi”, Pakistan Journal of Nutrition, 2017, 16 (5): 384-392.
W. Liu, Q. Bao, M. Qing, X. Chen and T. Sun et al., “Isolation and identification of lactic acid bacteria from Tarag in Eastern Inner Mongolia of China by 16S rRNA sequences and DGGE analysis”, Microbiol. Res., 2012, 167: 110-115.
G. Rotaru, D. Mocanu, M. Uliescu, and D. Andronoiu, “Research studies on cheese brine ripening”, 2008, 2: 30-39.
K. Soodam, L. Ong., I. B. Powell, S. E. Kentish, and S. L. Gras, “Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening”, Dairy science & technology, 2015, 95(5): 665-686.
L. Mc Sweeney, “Biochemistry of cheese ripening”, International Journal of Dairy Technology, 2004, 57(2‐3): 127-144.
Browse journals by subject