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Salt influence on surface microorganisms and ripening of soft ewe cheese

Published online by Cambridge University Press:  16 February 2015

Rafael Tabla ,
Antonia Gómez ,
José E Rebollo  and
Isidro Roa
Rafael Tabla*
Affiliation:
Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Junta de Extremadura, Avda, Adolfo Suarez s/n, 06071 Badajoz, Spain
Antonia Gómez
Affiliation:
Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Junta de Extremadura, Avda, Adolfo Suarez s/n, 06071 Badajoz, Spain
José E Rebollo
Affiliation:
Departamento de Bioquímica, Biología Molecular y Genética, Facultad de Ciencias, Universidad de Extremadura, Avda, de Elvas s/n, 06071 Badajoz, Spain
Isidro Roa
Affiliation:
Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Junta de Extremadura, Avda, Adolfo Suarez s/n, 06071 Badajoz, Spain
*
*For correspondence; e-mail: rafael.tabla@gobex.es
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Abstract

The effect of different brining treatments on salt uptake and diffusion during the first 30 d of ripening was determined in soft ewe cheese. Additionally, salt influence on surface microorganisms and physicochemical parameters was evaluated. Cheeses were placed into different brine solutions (14, 18 and 24°Bé) at 5 and 10 °C for 1, 2 or 3 h. Samples from rind, outer core and inner core were analysed at 0, 7, 15 and 30 d. Complete salt diffusion from rind to the inner core took about 15 d. The resulting salt gradient favoured the development of a pH gradient from the surface to the inner core. Salt concentration also had a significant effect on the growth of surface microorganisms (mesophiles, pseudomonads and halotolerants). However, mould and yeasts were not affected throughout ripening by the salt levels achieved. Brine salting by immersion for 3 h at 10 °C in 24°B brine was found to be the most suitable treatment to control pseudomonads in cheese rind, as spoilage microorganism.

Keywords

SaltbriningcheeserindpHmicroorganismspseudomonads
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 2 , May 2015 , pp. 215 - 221
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

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