Physicochemical parameters and lactic acid bacteria count during ripening of brazilian regional cheese manufactured with the addition of autochthonous cultures

Abstract

The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic culturewere evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, totasolids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, oleic, stearic and myristiacid. Lactobacillus bulgaricus and Streptococcus thermophilus presented a higher count at the beginning of ripening. The colocohesiveness, springiness and chewiness parameters were affected by the chemical properties, which was not observed fohardness and shear force.