Abstract
In the introductory part of this Dissertation, the microbiology and starter culture production of lactobacilli, yeasts, other probiotic microorganisms and kefir are reviewed. Cell immobilization and drying of microorganisms for food production are also reported. Moreover, cheese varieties, microbiological and biochemical changes during ripening of cheeses, starter cultures and their contribution to aroma development are discussed. The aim of the current thesis is the production of new thermally dried starter cultures with free or immobilized cells and their application for the ripening of hard-type cheese.Specifically, the production of cheeses with free and immobilized cells of kefir on casein after freeze-drying or thermal drying were studied. It was found that thermal drying of kefir posseses an economical advantage over freeze-drying and contributes significantly to the extension of shelf life, degree of gas holes and to the improvement of sensory characteristics. Microbial populat ...
In the introductory part of this Dissertation, the microbiology and starter culture production of lactobacilli, yeasts, other probiotic microorganisms and kefir are reviewed. Cell immobilization and drying of microorganisms for food production are also reported. Moreover, cheese varieties, microbiological and biochemical changes during ripening of cheeses, starter cultures and their contribution to aroma development are discussed. The aim of the current thesis is the production of new thermally dried starter cultures with free or immobilized cells and their application for the ripening of hard-type cheese.Specifically, the production of cheeses with free and immobilized cells of kefir on casein after freeze-drying or thermal drying were studied. It was found that thermal drying of kefir posseses an economical advantage over freeze-drying and contributes significantly to the extension of shelf life, degree of gas holes and to the improvement of sensory characteristics. Microbial populations, acidity, residual sugars and the ethanol concentration were also determined in the cheese samples ripened at 5, 18 and 22 °C. High viability of lactobacilli shows the probiotic character of these hard-type cheeses. Furthermore, the same parameters were studied in hard-type cheese ripened with L. casei as starter culture. L. casei concentration had a significant effect on the microbiological, chemical and sensory characteristics of cheeses. Water soluble nitrogen and ripening time measurements indicated an acceleration of ripening. Safety and hygiene were determined by measurement of coliforms, enterobacteria and presumptive staphylococci. The increase of starter culture concentration improved chemical and sensory characteristics but pathogens were not inhibited. However, in the case of hard-type cheese using a mixed starter culture of L. bulgaricus or L. helveticus with K. marxianus, pathogens as coliforms, enterobacteria and presumptive staphylococci were significantly reduced.A chapter of this thesis concerns the use of thermally dried starter cultures for the production of unsalted hard-type cheeses. In this case shelf-life and sensory characteristics of the samples were improved by the addition of starter culture. Cell immobilization on casein did not have a significant effect on cheese quality characteristics. The best results were obtained by the use of free cells of kefir starter culture.Scale-up of hard-type cheese production at pilot scale was the final step of this dissertation. In the frame of this chapter, thermally dried kefir at a concentration of 1.0 g/L was used as starter culture and products were ripened at 12 and 18 °C. The results indicate that thermal drying of starter culture is feasible under pilot scale conditions and can be used for products of high quality. Thermal drying of kefir was performed by supplying air of 38 °C on a thin layer of biomass. Pathogen populations were significantly reduced in these products. Cheese samples had improved sensory characteristics and number of eyes in a relatively short ripening time.The last part of the thesis revealed the effect of starter cultures on the major volatiles of cheeses. Sample analysis with SPME-GC/MS technique showed that the addition of starter culture increased the number and the concentration of volatile compounds positively contributing to the aroma of cheeses. Thermal drying of culture gave better results than freeze-drying. The increase of flavor compounds in unsalted hard-type cheeses is important and is confirmed by the high scores that these samples achieved in sensory evaluation.A general conclusion of the thesis is that the mixed starter cultures studied can be successfully used after thermal drying in the ripening of hard-type cheeses. Moreover, the exploitation of whey for starter culture production and the application of the economical and feasible method of thermal drying constitute the main advantages of hard-type cheese production at pilot scale.
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