Indian Journal of Science and Technology

Abstract

Objective: This study evaluated the incidence of the process of pateurization and the addition of lactic cultures on the yield, as well as the physical-chemical, microbiological and sensorial quality of the costeño cheese. Methods/Analysis: Four treatments in a completely random design were evaluated: T1 : Sample control, cheese elaborated with fresh milk (raw), T2 : Cheese elaborated with pasteurized milk, T3 : Cheese elaborated with pasteurized milk and a mixture of three Lactobacillus (L. bulgaricus, L. casei, L. helveticus) and Streptococcus thermophilus, commercially known as MT12 1.5 % v/v; and T4 : Cheese elaborated with pasteurized milk and a mixture of two Lactococcus (L. lactis and L. cremoris) with the commercial mixture MT12 1.5% v/v. Sensory analysis was developed with 63 panelists through hedonic test (9-point scale). Findings: Results showed that pasteurization did not affect yield relative to control, but it increased significantly by adding lactic acid cultures. There was also increase in humidity. Protein percent decreased significantly by adding culture, while fat content, counting of both molds and yeasts decreased significantly in all treatments with respect to the sample control. Treatments T3 and T4 had the highest acceptance and although they did not present significant differences, T3 obtained higher evaluation. Improvement: The use of acid cultures is a technological alternative for Costeño cheese making because it allows getting a product of better acceptance and greater yield compared to traditional product (Costeño cheese) made with fresh milk (raw) without culture addition.

Keywords: Casei, Helvetica, Lactobacillus, Lactococcus, Streptococcus