DBPapers
DOI:10.5593/SGEM2013/BF6/S25.027

STUDIES REGARDING THE IMPORTANCE OF MILK BACTOFUGATION IN OBTAINING GOUDA CHEESE WITH SPICES

A. Majdik
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 261 - 264 pp

ABSTRACT

Conventional technologies for cheese obtaining recommend using pasteurization as a means of destroying pathogenic microorganisms that can cause spoilage of cheese. After pasteurization we add lysozyme for prevent blowing in cheeses of low lactic acid content e.g. brined-cheeses such as Gouda. Lysozyme is used in cheese production to prevent "late blowing". This phenomenon is caused by the growth of Clostridium tyrobutyricum, a contaminant present in milk used for cheese production. C. tyrobutyricum ferments the lactate resulting from fermentation of lactose, to produce carbon dioxide, hydrogen, butyric acid and acetic acid. In many cheeses, especially those that are pressed, accumulation of gases during the later stages of curing causes the cheese to "blow", literally to explode. A method by which we can replace the addition of lysozyme is milk bactofugation. This is a process that is based on the differences in specific gravity between milk and microorganisms. Through this process, it aims at reducing the microbial load of milk, eliminating the spores especially because they have a higher specific gravity, without affecting the nutritional value of milk.
We determine the microbiological load when using pasteurization, pasteurization in combination with lysozyme and pasteurization in combination with bactofugation. We compare the dates and the technological value of this issue.

Keywords: bactofugation, lysozyme, microbiological load.