Valorisation des souches lactiques thermophiles dans la fabrication d’un fromage à pâte molle de type stabilisée.

Abstract

Dairy products are considered a good source of lactic acid bacteria. In addition to the importance of physicochemical composition and the high nutritional value of cheese, the physico-chemical characteristic remains a major factor in the quality of soft cheese. The production of cheese passes through four stages: the coagulation of milk, the draining of the curd, the salting and refining. This last step is recognized as the crucial period in the development of the typical organoleptic properties of cheeses. One is used for the manufacture of cheeses and the other for ripening. They allow the preparation and refining of cheeses under controlled environmental conditions and asepsis. They are maintained in a slight overpressure in order to avoid the entry of external contaminants. The application of reconstituted ferments in the manufacture of soft sour dough cheeses revealed a better hygienic quality that meets national and international standards. The results of the evaluation of the technological capacities of the pure cultures and of the reconstituted ferments show a good capacity of acidification, some showed good proteolytic activity.