A microbiological study of Mozzarella cheese made by Lactobacillus kefiranofaciens ZW3 throughout cheese making and ripening
Paper Details
A microbiological study of Mozzarella cheese made by Lactobacillus kefiranofaciens ZW3 throughout cheese making and ripening
Abstract
A novel exopolysaccharide producing strain Lactobacillus kefiranofaciens ZW3, isolated from kefir grain Tibet, was used for the first time for Mozzarella cheese preparation. The survival of lactic acid bacteria (LAB) during different cheese preparation phases, and ripening period of 4 weeks, was investigated and compared with the Mozzarella cheese prepared with industrially used strains. The results demonstrated that The LAB counts remained almost constant throughout the coagulation and cutting phases of Mozzarella cheese preparation. However, the counts were decreased during cooking temperature (45 ˚C) and stretching temperature (60ºC). The M.C LAB count decreased to a greater extent as compared to ZW3 and L.C. However this sharp decrease in MC LAB count was increased significantly during cheese ripening period of first 2 weeks. The ZW3 and L.C LAB counts increased gradually during ripening. Furthermore the study also determined the E. coli, yeast and mold counts during ripening period of 4 weeks. The yeast and mold count increased gradually from the date of manufacture up to 4 weeks of storage in A.C, L.C, M.C and ZW3 made Mozzarella cheese. However this increase was not significant. E. coli count remained zero throughout ripening period. The pathogenic microbial counts were minimum in ZW3 made cheese compared to L.C and M.C.
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