Journal
INTERNATIONAL DAIRY JOURNAL
Volume 47, Issue -, Pages 94-101Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2015.03.004
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- Consejeria de Educacion y Ciencia de la Junta de Comunidades de Castilla-La Mancha (Castilla-La Mancha Regional Government, Department of Education and Science) [PBI-0181-8719]
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Two different autochthonous strain starter cultures, in which the acidifying starter was composed of strains of Lactococcus lactis, were used for the manufacture of pasteurised milk Manchego cheese. Proteolysis parameters, biogenic amines and sensory characteristics were evaluated and compared with those of commercial starter Manchego cheese and raw milk Manchego cheese manufactured without starter. Autochthonous starter cheeses, and especially those including Lactobacillus paracasei subsp. paracasei as adjunct, presented higher levels of proteolysis than in commercial starter cheese. The concentrations of total biogenic amines in autochthonous starter cheeses were much lower than in raw milk cheese and even lower than in commercial starter cheese. Cheese manufactured with the adjunct strain gave the best results for both flavour intensity and flavour quality, and was the most preferred by panellists. The results suggest that the culture containing Lb. paracasei subsp. paracasei as adjunct could be used for the manufacture of industrial Manchego cheese. (C) 2015 Elsevier Ltd. All rights reserved.
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