The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrati...

Diversity and evolution of the microbial populations during manufacture and ripening of 1 Casín, a traditional Spanish, starter-free cheese made from cow’s milk 2 3 Ángel Alegría, Pablo Álvarez-Martín, Noelia Sacristán, Elena Fernández, Susana Delgado, 4 and Baltasar Mayo* 5 6 Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias 7 (CSIC), Carretera de Infiesto,...

Objective: To evaluate the changes in main microorganisms groups and physicochemical properties of Queso Molido (Ground Cheese) from Central Mexican Highlands, during a 90 days maturation period. Methodology: The fat, protein, moisture, ash chloride contents, acidity pH were analyzed. Microbiological analyzes total coliforms, lactic acid bacteria, yeasts Staphylococcus also assessed. An ANOVA p...