학술논문
Determination of changes in the microbial and chemical composition of Țaga cheese during maturation.
Document Type
Academic Journal
Author
Criste A; Department of Microbiology and Immunology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania.; Copolovici L; Faculty of Food Engineering, Tourism and Environmental Protection, Research Center in Technical and Natural Sciences, 'Aurel Vlaicu' University, Arad, Romania.; Copolovici D; Faculty of Food Engineering, Tourism and Environmental Protection, Research Center in Technical and Natural Sciences, 'Aurel Vlaicu' University, Arad, Romania.; Kovacs M; INCDO-INOE 2000, Subsidiary Research Institute for Analytical Instrumentation, Cluj-Napoca, Romania.; Madden RH; Veterinary Sciences Division, Bacteriology Branch, Agri-Food and Biosciences Institute, Belfast, United Kingdom.; Corcionivoschi N; Department of Microbiology and Immunology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania.; Veterinary Sciences Division, Bacteriology Branch, Agri-Food and Biosciences Institute, Belfast, United Kingdom.; Gundogdu O; Faculty of Infectious & Tropical Diseases, London School of Hygiene and Tropical Medicine, London, United Kingdom.; Berchez M; Department of Microbiology and Immunology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania.; Urcan AC; Department of Microbiology and Immunology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania.
Source
Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet ISSN: 1932-6203 (Electronic) Linking ISSN: 19326203 NLM ISO Abbreviation: PLoS One Subsets: MEDLINE
Subject
Language
English
Abstract
Țaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with the name of the village and caves where it is produced. As no previously reported microbiological and chemical studies have been undertaken on this product, this research aimed to investigate the microbiological and biochemical characteristics which ensure the uniqueness of Țaga cheese during the ripening process, to inform producers as to key quality determinants. Cheese samples, consisting of retail blocks, were collected on days 2, 5, 12, 18, and 25 of the ripening process. The evolution of lactic microbiota during the production and maturation of traditional cheeses involves isolating lactic acid microorganisms present in cheese. Cheese samples were analyzed for pH, fat, NaCl, fatty acids, and volatile compounds. The microbial ecosystem naturally changes during the maturation process, leading to variation in the microorganisms involved during ripening. Our results show that specific bacteria were identified in high levels during the entire ripening process and may be responsible for milk fat lipolysis contributing directly to cheese flavor by imparting detailed fatty acid flavor notes, or indirectly as precursors formation of other flavor compounds.
Competing Interests: The authors have declared that no competing interests exist.
Competing Interests: The authors have declared that no competing interests exist.