Manufacture of regional coalho type cheese by using pasteurized and standardized cow milk added with endogenous lactic acid culture

The main objective of this work is to propose a manufacturing procedure to make a safe artisan Coalho type cheese. Pasteurized and standardized cow's milk added with endogenous lactic acid culture was used in the procedure. Endogenous lactic cultures were identified and characterized after being isolated from raw cow's milk and artisan cheeses. The selected cultures were used in the manufacturing procedure designed for Coalho type cheese. Cheese made with added endogenous lactic acid culture underwent physic-chemical analysis, sensory acceptance and fritter tests. Results showed that it is feasible to make such cheese in a standardized process, with improved microbiological quality, keeping sensory properties of traditional cheese made with raw milk and a reduced cost using suppression on imports of starter cultures.