Servicio de Información Comunitario sobre Investigación y Desarrollo - CORDIS

Improving cheese processing and quality

With respect to processing from ewe's milk 29 lactococcus strains involved in a starter culture for semi-hard ewe's cheese have been assayed against 48 bacteriophages isolated from whey samples obtained from different factories making ewe's milk cheeses. Ten of the strains show resistance to the bacteriophages and the resistance was confirmed by transconjugation assays. These strains are, therefore, of major interest to companies producing lactic acid bacteria. Nine enzyme-producing lactic acid bacteria strains, isolated from different ewe's cheese types, have been selected for proteinase assays based on their high leucine, valine and cysteine amino peptidase activity. Endopeptidases are responsible for gross proteolysis, whereas exopeptidases release the flavour-producing low molecular weight peptides and amino acids.

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