FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

MARTA H. MIKŠ-KRAJNIK

Title

Role of lactic acid cocci and propionic acid rods in swiss-dutch type cheese ripening process

Abstract

Swiss-Dutch type cheeses are produced with the use of lactic acid streptococci: Lactococcus spp., Leuconostoc spp., and propionic acid rods of Propionibacterium spp. Starter cultures and the environment of ripening cheese create a very complex and, at the same time, a dynamic system. Biotechnological processes occurring in the matrix of cheese ripening under the industrial conditions mainly depend on the physiological state of the micro-organisms applied. The metabolism of bacterial cells governs the biochemical and enzymatic changes occurring in the cheese environment, thus, it models the desirable characteristics of the product.

Keywords

Lactococcus, Propionibacterium, ripened Swiss-Dutch type cheeses, metabolism

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