Título: | Influence of the temperature gradient on the growth of thermophilic lactobacilli used as natural starters in grana cheese |
Autores: | GIRAFFA, G. /et al/ |
Tipo de documento: | texto impreso |
ISBN/ISSN/DL: | 32216 |
Nota general: | ISBN: |
Langues: | Inglés |
Clasificación: | |
Resumen: | This study investigated the evolution of the Lactobacillus species and the microbial composition of the starter during Grana cheese making. The early stages of cheese making were studied, and both the composition of the natural whey starter and its modification in response to curd cooking were considered. The growth and distribution of the thermophilic lactobacilli in the cheese at 48 h after molding was affected by the temperature gradient between the external and internal cheese zones. Growth was maximum between 0 and 6 h in the cheese exterior and between 6 and 24 h in the core. This variation occurred because the cheese interior was around 52°C 6 h after molding, which is far from the optimum for the thermophilic lactobacilli growth. |
Nota de contenido: | En: Journal of Dairy Science. -- 81 (1) : 31-36 (1998) |
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