Rimeros resultados sobre la evolución de la microflora del queso manchego a lo largo de la maduración en relación con el tipo de molde utilizado en su elaboración

• B. Oliete ^[1] ; L. Jiménez ^[1] ; M.D. Pérez Guzman ^[1] ; R. Arias ^[1]
  1. [1] Centro Regional de Selección y Reproducción Animal
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquim Barcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 718-720
• Idioma: español
• Títulos paralelos:
  • Microflora variation in manchego cheese ripening in relation to the kind of mould use during cheesemaking
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • In this work the evolution of cheese microorganisms during ripening is studied considering the kind of mould (traditional-microperfored) used during cheesemaking and the location in the cheese (internal-external). This is a starting point in the study of the microflora of Manchego cheese, one of the objectives of the current national project authors are working in. Total mesophilic counts are maintained constant with an important decrease at 30 days of ripening. Lactic bacteria show a noticeable increase during the first two weeks of ripening, after which the count is stabilized at intermediate values. In general, the microperfored cheese showed the highest differences between the internal and the external parts, with higher RMT and BL values in the internal than the external part. The initial values of E.coli indicate adequate management and hygienic quality of milk. Moreover, the diminution of these microorganisms during ripening is observed, especially during the first month. The differences observed in the microflora of cheese in relation to the mould used would influence the organoleptic characteristics of cheese. In future works it would be interesting to study the relationship between the changes in the cheese microbiota and the physical and sensory characteristics of cheese.