Evolución de los principales grupos de microorganismos durante la elaboración y maduración del queso de Valdeteja
- Gutiérrez, M. L.
- Bernardo Álvarez, Ana
- González Prieto, Josefa
- Martín Sarmiento, Roberto
- Carballo García, Francisco Javier
- Vidal González, María Isabel
ISSN: 0373-1170
Year of publication: 1988
Year: 34
Issue: 34
Pages: 119-126
Type: Article
More publications in: Anales de la Facultad de Veterinaria de León
Abstract
The evolution of the main groups of microorganisms in four batches of Valdeteja (Spain goat cheese has been studied. Counts of aerobic mesophilic bacteria (PCAS), aerobic psycrotrophic bacteria (PCAS), lactic streptococci (M-17), lactobacilli (Rogosa), leuconostocs: (MSE), Micrococacceae (MSA), yeasts and moulds (OGY) and Enterobacteriaceae (VRBGA) were carried out in milk, curd (0 day, inmediately after moulding) and cheese at 2, 5, 10, 17 and 27 days. Lactic acid bacteria prodominated during cheese making and ripening. Lactic streptococci and leuconostocs reached the highest levels (10 9 c.f u./g) at 0-2 days, and lactobacilli increased up to a similar figure at 17 days. Micrococacceae decreased from 10 4-10 5 c.fu./g in the curd to 10 2 c.f u./g and Enterobacteriaceae from 10 4-10 5 C.f.U./g to 10 1-10 2 c.fu./g. Yeast and moulds show a clear and progressive increase from 10 4 c.f u/g at the beginning of the ripening up to 10 6 C.f.U./g.