Evaluation of a specific starter for the production of semi-hard goat's milk cheese

Abstract

Eight wild-type strains belonging to lactococci, lactobacilli or leuconostoc species were tested as starter cultures in the production of semi-hard goat's milk cheese. The screening of the strains in cheesemaking was in a laboratory scale production. Eleven batches were produced using a combination of the strains in different proportions as starters. Two control batches were made, one from raw milk without starter and another from pasteurized milk with a commercial starter. The strains used in the cheeses that received the best scores in the laboratory scale production were assayed in a pilot scale cheesemaking process. The control batch was produced from raw milk without starter. The starter containing Lactococcus lactis subsp lactis IFPL 359, Lactobacillus casei subsp casei IFPL 731, Lactobacillus plantarum IFPL 935, Leuconostoc mesenteroides subsp dextranicum IFPL 709 and Leuconostoc paramesenteroides IFPL 705 provided the cheeses with the best characteristics after 60 d of ripening. Lactococci were the most abundant ffora in the cheeses, and lactobacilli attained high counts on conclusion of ripening. The cheeses presented nitrogen fractions higher than in the control. The experimental cheeses displayed small, evenly-distributed openings and were awarded maximum scores for ffavor, texture and general acceptability. goat's milk cheese 1starter cultures Ilactic acid bacteria 1cheese ripening Rsum -valuation d'un levain spcifique pour la fabrication d'un fromage de chvre pte semi-dure. Huit souches sauvages de lactocoques, de lactobacilles et de leuconostocs ont t testes en tant que levain pour la fabrication de fromages de chvre pte semi-dure. L'tude des souches, dans un premier temps, a t ralise au laboratoire. Onze levains, composs de diffrents mlanges des 8 souches, ont t utiliss pour la fabrication de fromages. Deux fabrications tmoins, l'une base de lait cru sans levain et l'autre base de lait pasteuris ensemenc avec un levain du commerce, ont aussi t ralises. Aprs valuation de la qualit des fromages obtenus, les meilleurs levains ont t tests l'chelle pilote. Le levain contenant les souches Lactococcus lactis subps lactis IFPL 359, Lactobacillus casei subsp casei IFPL 731, Lactobacillus plantarum IFPL 935, Leuconostoc mesenteroides subsp dextranicum IFPL 709 et Leuconostoc paramesenteroides IFPL 705 a donn les meilleurs fromages, aprs 60 j d'affinage. l'issue de la priode d'affinage, la flore de ces fromages tait compose en majorit de lactocoques. Les lactobacilles taient aussi trs