The diversity of French fungus-ripened cheeses is due partly to the succession of fungi that colonize the cheese during ripening. Geotrichum candidum appears in the early stages of ripening on soft cheeses such as Camembert and semihard cheeses such as St. Nectaire and Reblochon. Its lipases and proteases promote flavor development, and its aminopeptidases reduce bitterness imparted by low-mole...

Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.

During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number species strains, commercial selected starters to obtain scotta/siero-innesto. In this study, three biodiverse starter cultures (SR30, SR56, SR63) belonging the Agris Sardegna BNSS microbial col...

The present research was undertaken to evaluate the sensory profile and consumers' liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe's milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste with...

In investigations on slow acid development by lactic acid starter cultures,2 only limited consideration has been given to the effect of other bacteria present in the raw milk. Attention has been directed to inhibitory effects of such substances as nisin produced by certain streptococci and to possible inhibition by other bacteria (Cox and Whitehead, 1931; Babel, 1955). However, little specific ...

The 6 main milk proteins in cattle are encoded by highly polymorphic genes characterized by several nonsynonymous and synonymous mutations, with up to 47 protein variants identified. Such an extensive variation was used for linkage analysis with the description of the casein cluster more than 30 yr ago and has been applied to animal breeding for several years. Casein haplotype effects on produc...