Evaluation de la coagulation lactique des laits par une flore lactique acidifiante

Abstract

The present work aims to highlight the technological abilities of two lactic strains, one mesophilic (Lactococcus) and the other thermophilic (Streptococcus). The strains were revived and controlled by a phenotypic re-characterization by determining the physiological morphological characteristics. The study focused on monitoring the acidifying power, the production of lactic acid, the lactic coagulation with its technological time, the determination of the cheese yield in % and the cheese yield in total dry extract. The strain of lactococcus is the most efficient with a high acidifying power (acidity 105°D and pH 4.87) compared to the thermophilic strain with an acidity 99°D and a pH that reached 4.60. By their acidifying activity these strains reveal good technological aptitudes (coagulation, cheese yield, yield in total dry extract) that can be used for the manufacture of 02 cheese curds "lactic and mixed".