title: Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturing.
abstract: A system was developed to continuously acidify and inoculate skim milk for the production of fresh cheese. Four strains of mesophilic lactic acid bacteria were entrapped separately in kappa-carrageenan/locust bean gum gel beads and used in a stirred bioreactor operated at 26 degrees C with a 25% (v/v) gel load. The pH in the reactor was controlled at 6.0 by adding fresh milk using proportional integrated derived regulation. The bioreactor was operated during 8-h daily cycles for up to 7 weeks with different milks (heat treatment, dry matter content) and differing starting procedures. The heat treatment of the milk was an important factor for process performance: a dilution rate increase of 57% and an inoculation level decrease of 63% were observed with sterilized UHT skim milk (142 degrees C - 7.5 s) compared with pasteurized skim milk (72 degrees C - 15 s). The dry matter content of the milk (8-13% w/w) had no detectable effect on these parameters. A convenient starting procedure of the system was tested; steady-state was reached in less than 40 min following an interruption period of 16-60 h. These results combined with our published data on process performance show the feasibility of using an integrated immobilized cell bioreactor for milk prefermentation in cheese manufacture.
authors.affiliation: Laboratoire de Génie et Microbiologie des Procédés Alimentaires, INRA, Thiverval-Grignon, France.
authors.forename: I
authors.initials: I
authors.lastname: Sodini
authors.forename: C Y
authors.initials: CY
authors.lastname: Boquien
authors.forename: G
authors.initials: G
authors.lastname: Corrieu
authors.forename: C
authors.initials: C
authors.lastname: Lacroix
mesh_terms: D000818:Animals; D019149:Bioreactors; D002351:Carrageenan / Q000493:pharmacokinetics; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005782:Gels / Q000493:pharmacokinetics; D006361:Heating; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D013294:Lactococcus lactis / Q000254:growth & development / Q000378:metabolism*; D007934:Leuconostoc / Q000254:growth & development / Q000378:metabolism*; D008892:Milk / Q000378:metabolism* / Q000382:microbiology*
chemical_list: D005782:Gels; D019344:Lactic Acid; D002351:Carrageenan