DESIGN AND PRODUCTION OF AN ENZYMATIC AND MICROBIAL MIXTURE TO IMPROVE THE PROCESS EWE'S CHEESE SAFETY AND QUALITY AND TO GET A NOVEL FUNCTIONAL FOOD AS A RESPONSE TO EUROPEAN DEMAND FOR NEW PRODUCT LOW IN CHOLESTEROL AND PROTEIN ENRICHED

Project Information

Grant agreement ID: AIR21298

Project closed

Start date 1 January 1994

End date 31 December 1996

Funded under

• Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994

Total cost

€ 1 244 144,00

EU contribution

€ 791 807,00

Coordinated by

GAIKER
Spain

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Exploitable results

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.