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P. L. H. McSweeney, P. F. Fox, J. A. Lucey, K. N. Jordan and T. M. Cogan, “Contribution of the Indigenous Microflora to the Maturation of Cheddar Cheese,” International Dairy Journal, Vol. 3, No. 7, 1993, pp. 613-634. doi:10.1016/0958-6946(93)90104-8

has been cited by the following article:

• TITLE: Microbiological, Physico-Chemical and Sensorial Characteristics of Serrano, an Artisanal Brazilian Cheese

  AUTHORS: Ana Paula Longaray Delamare, Cristiane Conte Paim de Andrade, Fernanda Mandelli, Renata Chequeller de Almeida, Sergio Echeverrigaray

  KEYWORDS: Serrano Cheese; Lactic Acid Bacteria; Microbiological Characterization; TAP-PCR

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.8, August 8, 2012

  ABSTRACT: The microbiological, chemical and sensory characteristics of licensed and unlicensed commercial Serrano cheese, a traditional product from the highlands of South Brazil, were studied. The average bacteria counts (log CFU/g) were 8.8, 3.4, 3.4, 5.1, and 8.8, for mesophilic bacteria, fecal coliforms, staphylococci, yeasts and moulds, and lactic acid bacteria (LAB), respectively. Differences in microbiological quality were detected between licensed and unlicensed cheeses. However, the presence of potential gastroentheric bacteria in both kind of cheeses is disturbing and point out the necessity of alternative manufacturing process and good manufacturing practices to minimize consumers’ health risks. The most prevalent LAB were Lactobacillus (91%), followed Lactococcus and Enterococcus. Lactobacillus isolates comprised L. plantarum (57.7%), L. paracasei (19.2%), L. rhamnosus (7.7%), L. acidophilus (7.7%), and 3.8% of both L. curvatus and L. fermentum. Non-significant physico-chemical differences were detected between licensed and unlicensed cheeses. Cheeses that received the highest sensorial scores exhibited the presence of both L. plantarum and L. paracasei, indicating that mixed populations of these species positively contributed to flavor development.