USING LOCAL ISOLATES OF Lactococcus lactis subsp. lactis AND Lac. Lactis subsp. cremoris AS STARTERS IN CHEDDAR CHEESE PROCESSING

Majeed, G. H.; Umran, A.-M. M.
July 2006
Basrah Journal of Agricultural Sciences;2006, Vol. 19 Issue 2, p93
Academic Journal
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.


Related Articles

  • Effect of Cooking and Vacuum Packaging on Chemical Composition and Sensory Characteristics of White Soft Cheese. Abdalla, Mohamed Osman Mohamed; Nusr, Sohair Mohamed // Journal of Applied Sciences Research;Oct2009, Vol. 5 Issue 10, p1421 

    The effect of cooking and vacuum packaging on weight, chemical composition and sensory characteristics of white soft cheese was studied. Cheese was manufactured from pasteurized (72°C/ 1 min) milk, with the addition of 1% (w/w) starter culture (Lactococcus lactis ssp. lactis and Lactococcus...

  • Cheddar. Mellgren, James // Gourmet Retailer;Sep2000, Vol. 21 Issue 9, p20 

    Focuses on the origin and popularity of Cheddar cheese. Process of making Cheddar; Characteristics of Farmhouse Cheddar from England as an example of genuine Cheddar; History of cheesemaking in the United States; Reasons for Cheddar's popularity.

  • Quasi steady state growth of Lactococcus lactis in glucose-limited acceleration stat (A-stat) cultures. Kaarel Adamberg; Petri-Jaan Lahtvee; Kaspar Valgepea; Kristo Abner; Raivo Vilu // Antonie van Leeuwenhoek;Mar2009, Vol. 95 Issue 3, p219 

    Abstract  Quasi steady state growth of Lactococcus lactis IL 1403 was studied in glucose-limited A-stat cultivation experiments with acceleration rates (a) from 0.003 to 0.06 h−2 after initial stabilization of the cultures in chemostat at D = 0.2–0.3 h−1. It...

  • Expression of Sulfolobus solfataricus α-glucosidase in Lactococcus lactis. Giuliano, M.; Schiraldi, C.; Marotta, M. R.; Hugenholtz, J.; De Rosa, M. // Applied Microbiology & Biotechnology;Jun2004, Vol. 64 Issue 6, p829 

    The industrial potential to use extreme thermophilic microorganisms and their enzymes lies in applications in which the temperature cannot be adjusted (cooled) at will. The production of enzymes from wild-type thermophiles is very low, therefore, for industrial applications, it is necessary to...

  • Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk. Monilola Wakil, Sherifah; Tolu Ayenuro, Oluwatobi; Abiola Oyinlola, Kubrat // Food & Nutrition Sciences;Mar2014, Vol. 5 Issue 6, p495 

    Fermented tigernut milk (FTM) was prepared from three different varieties (fresh yellow, big and small dry brown) of tigernut (Cyperus esculenta) obtained from Bodija market, Ibadan, Oyo state. Fifty two microbial isolates were obtained from FTM at different fermentation times, 32 of which were...

  • Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE. POGACIC, Tomislav; SAMARŽIJA, Dubravka; CORICH, Viviana; D'ANDREA, Maura; KAGKLI, Dafni-Maria; GIACOMINI, Alessio; MAJHENIČ, Andreja ČANŽEK; ROGELJ, Irena // Dairy Science & Technology (EDP Sciences);Jul2010, Vol. 90 Issue 4, p461 

    No abstract available.

  • Feeling it Keenly.  // Dairy Industries International;Jul2011, Vol. 76 Issue 7, p19 

    The article discusses the long history of Keen's Cheddar which is considered one of the West Country Farmhouse cheddar makers in Europe. The Keen family has a long history of cheesemaking that caters to all types of tastes and niches. The Keen's has been making cheese for over a decade and its...

  • ALL CHEESE CONSIDERED: CHEDDAR. Meligren, James // Gourmet Retailer;Jul2005, Vol. 26 Issue 7, p23 

    The article presents information on the production of Cheddar cheese in the U.S. According to the author, the original Cheddars may have been made in creameries in the town of Cheddar, although more likely on farms throughout the Somerset countryside. In addition to its great flavor and...

  • Godminster Vintage.  // Caterer & Hotelkeeper;2/22/2007, Vol. 197 Issue 4464, p82 

    The article introduces a range of products developed to complement the Godminster Vintage organic Cheddar made by local cheesemakers from Godminster's dairy herd of Holstein and Brown Swiss cattle in Great Britain. The products include handmade organic crackers with garlic or rosemary from the...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics