“COAGULUM” CHEESE ELABORATED FROM A PASTEURIZED AND INOCULATED MILK WITH Streptococcus thermophyllus E Lactobacillus bulgaricus: SENSORIAL AND BIOCHEMICAL ASPECTS

Abstract

Coagulum type cheeses made from milk heat-treated (LTLT pasteurization) and inoculated with 1% starter (Streptococcus thermophillus and Lactobacillus bulgaricus) were compared to those cheeses traditionally obtained from raw milk concerning the intensity of cure and acceptability. The cheese ripening was realized at room temperature (29 °C) and in cold chamber (12 °C) during ten days. The cheeses presented approximate ripening rates, however values were slightly higher for those inoculated with lactic ferment and with the ripening done at room temperature. The cheeses were considered equal in a 5% level of significance. It means that it is possible to obtain coagulum cheeses from pasteurized milk with the thermophylic culture used. The sensory tests indicated a preference for those cheeses made from pasteurized/inoculated milk ripened at room temperature.