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Microflora of Cabrales cheese: changes during maturation

Published online by Cambridge University Press:  01 June 2009

Manuel Nuñez
Manuel Nuñez
Affiliation:
Departamento de Microbiologia, Escuela Tecnica Superior de Ingenieros Agronomos, Madrid, Spain
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Summary

Changes in microbial flora during the cheese-making and maturation processes of Spanish mould-ripened Cabrales cheese have been studied. In the interior of the cheese lactic streptococci, mainly Streptococcus lactis, predominated before and during salting (0–4 d); Str. lactis and lactic acid-utilizing yeasts during dryingroom ripening (5–15 d); moulds, mainly Penicillium roqueforti, and lactobacilli, mainly Lactobacillus plantarum, predominated during cave-ripening (16–120 d). On the cheese surface Str. lactis was the majority flora before and during salting; Str. lactis, micrococci and leuconostocs were the main microbial groups during drying-room ripening, and micrococci throughout cave-ripening. Coliforms and coagulase-positive staphylococci died off during the first month of maturation.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 3 , October 1978 , pp. 501 - 508
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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