The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese

  1. Olarte, C. 1
  2. Sanz, S. 1
  3. Gonzalez-Fandos, E. 1
  4. Torre, P. 2
  1. 1 Universidad de La Rioja

    Universidad de La Rioja

    Logroño, España


  2. 2 Universidad Pública de Navarra

    Universidad Pública de Navarra

    Pamplona, España


Journal of Applied Microbiology (Print)

ISSN: 1364-5072

Argitalpen urtea: 2000

Alea: 88

Zenbakia: 3

Orrialdeak: 421-429

Mota: Artikulua

DOI: 10.1046/J.1365-2672.2000.00980.X PMID: 10747222 SCOPUS: 2-s2.0-0034067192 WoS: WOS:000085947600007 GOOGLE SCHOLAR

Beste argitalpen batzuk: Journal of Applied Microbiology (Print)

Artxibo instituzionala: lock_openSarbide irekia editor


Jasotako aipamenak

  • Aipamenak Scopus atarian: 48 (07-06-2023)
  • Aipamenak 'Web of Science' atarian: 44 (03-06-2023)
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JCR (Journal Impact Factor)

  • Urtea 2000
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  • Article influence score: 0.0
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(30-03-2023 datan eguneratutako datuak)
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  • Relative Citation Ratio (RCR): 0.52
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The evolution of physicochemical parameters, and the most important microbial groups, were determined for the following three batches of 'Cameros' goat's milk cheese during ripening: Batch R elaborated with raw milk, Batch RS elaborated with raw milk and with the addition of a starter culture, and Batch PS elaborated with pasteurized milk and with the addition of the same culture. No differences in total solids (TS)or in the content of NaCl, fat and total nitrogen (expressed as percentages of TS) were found during the ripening. The pH, fat acidity and non-protein nitrogen (NPN, expressed as a percentage of TN) showed significant differences between the batches. The inoculated batches showed the fastest drop in pH at the beginning of the ripening period, but the cheeses of Batch R showed a higher degree of lipolysis and proteolysis. The addition of a starter influenced the microbiological quality of the cheeses. Differences in the counts of Enterobacteriaceae and faecal coliforms were found between Batches R and RS after 15 days. Staphylococcus aureus increased in number during the early period of ripening and attained a population above 6 log cfu g-1 in Batch R in the period from 5 to 10 days. However, enterotoxins were not detected in this Batch. Batch R showed lower values of lactic acid bacteria at the beginning of the ripening period, but no significant differences were found between batches in the period from 5 to 15 days of ripening. At the beginning of the ripening, Lactococcus was the main lactic acid bacteria, with L. lactis lactis being predominant. After 15 days, the lactic acid bacteria counts decreased in the three batches, especially in the cheeses of Batch PS (only 2.2 log cfu g-1 was found at 60 days), as lactococci (the only lactic acid bacteria present in Batch PS) are incapable of growing under the conditions found in cheeses at the end of their ripening period. At this time, Lactobacillus was the predominant genus in Batches R and RS, with L. plantarum predominant. No lactococci were found from day 30 in Batch R and from day 40 in Batch RS. The cheeses of Batch RS received the most favourable scores from the tasting panel for all attributes judged: cut appearance, colour, aroma, taste, texture and general acceptance.