Effect of Brevibacterium linens on ripening of Saint Paulin type cheese washed rind
DOI:
https://doi.org/10.14295/2238-6416.v70i5.472Keywords:
smear ripened cheese, proteolysis, processing, technology, corineformsAbstract
Brevibacterium linens (B. linens) are predominant in the rind of cheeses such as Gruyère, Limburg, Reblochon, Port du Salut and Saint Paulin. However, the Saint Paulin type cheese manufactured in Brazil has no rind treated with bacteria but only saline solution with annatto, which leaves the cheese with softer taste than European varieties. The aim of this study was to evaluate the use of Brevibacterium linens on ripening of Saint Paulin type cheese.The cheeses were produced using three different treatments: control, no added B. linens, applying B. linens on cheese rind by smear and with B. linens added to the milk for cheese production. Proteolysis and pH were evaluated during the ripening period, at 1, 15, 30 and 54 days, and chemical composition on day 1 of ripening, in three replications. The pH analysis of samples collected at 2 cm from the lateral surface of the cheese and cheese in the center indicated no significant difference (p > 0.05) among treatments. There was no difference in chemical composition among treatments (p > 0.05). Treatments with use of B. linens had higher rates of proteolysis in relation to the control treatment. Therefore, the use of this type of adjunct culture stimulates proteolytic activity in cheese. Furthermore, it may be added both in milk and in morge (saline solution) applied on cheese rind.
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