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USING LOCAL ISOLATES OF Lactococcus lactis subsp. lactis AND Lac. Lactis subsp. cremoris AS STARTERS IN CHEDDAR CHEESE PROCCESING | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 10, Volume 19, Issue 2, 2006, Pages 99-110 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2006.57312 | ||
| Authors | ||
| G. H. Majeed; A-M. M.Umran | ||
| Abstract | ||
| Lactococcus. lactis subsp lactis and Lactococcus. lactis subsp. cremoris were isolated and identified from soft white cheese and Medford cheese. The isolates grow within a temperature range of 10-45 C and sodium chloride concentration up to 5%. Lac. lactis subsp. lactis resisted pasteurization (63 C for 30 min) and a heat treatment at 65 C for 15 min. Lac.lactis subsp. cremoris could grow at a sugar concentration up to 25% . The two isolates (1:1) were used as a starter for Cheddar cheese making at a percentage of 0.5% which proved a high efficiency that was noticed from fast developed acidity and no bitterness in ripened cheese, even though, they showed high photolytic activity that helped accelerating cheese ripening | ||
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