Microbiology of brines used to mature feta cheese

Citation
T. Bintsis et al., Microbiology of brines used to mature feta cheese, INT J DAIRY, 53(3), 2000, pp. 106-112
Citations number
52
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
ISSN journal
1364727X → ACNP
Volume
53
Issue
3
Year of publication
2000
Pages
106 - 112
Database
ISI
SICI code
1364-727X(200008)53:3<106:MOBUTM>2.0.ZU;2-N
Abstract
The microfloras of brines from two commercial factories manufacturing tradi tional feta cheese were examined over a period of 60 days, which is the nor mal maturation time for Greek feta. Non-starter lactic acid bacteria were t he dominant group, and Lactobacillus paracasei ssp. paracasei and Lactobaci llus plantarum were the principal species identified. A number of strains o f Debaryomyces hansenii were isolated from the brines, and both the yeasts and the lactobacilli possessed enzymes capable of degrading fat or protein. It is suggested that these microfloras play an important role in the matur ation of feta cheese. No recognized pathogens were isolated from the brines of either factory.