Kinetic Studies and Sensorial Analysis of Lactic Acid Bacteria Isolated from White Cheese Made from Sheep Raw Milk
DOI:
https://doi.org/10.3923/pjn.2005.78.84Keywords:
Lactobacillus, Lactococcus, acidification kinetics, sensorial analysis, white cheeseAbstract
Eighteen presumptive isolates of lactic acid bacteria, from local white cheese made from sheep raw milk were isolated and identified. The results of the standard physiological and biochemical tests identified three isolates of Lactobacillus plantarum, two isolates of Lactobacillus buchneri, three isolates of Lactobacillus brevis, six isolates of Lactobacillus fermentum, two isolates of Lactobacillus casei and two isolates of Lactococcus lactis. Results of this study indicated that the presence of heterofermentative Lactobacillus in raw milk with variable levels of contamination and frequency. The results classified the isolated strains into three groups according to their rate of coagulation. Glucose, galactose and yeast extract were added to skim milk because it was found that milk has poor acidification process.
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