title: Salt influence on surface microorganisms and ripening of soft ewe cheese.
abstract: The effect of different brining treatments on salt uptake and diffusion during the first 30 d of ripening was determined in soft ewe cheese. Additionally, salt influence on surface microorganisms and physicochemical parameters was evaluated. Cheeses were placed into different brine solutions (14, 18 and 24°Bé) at 5 and 10 °C for 1, 2 or 3 h. Samples from rind, outer core and inner core were analysed at 0, 7, 15 and 30 d. Complete salt diffusion from rind to the inner core took about 15 d. The resulting salt gradient favoured the development of a pH gradient from the surface to the inner core. Salt concentration also had a significant effect on the growth of surface microorganisms (mesophiles, pseudomonads and halotolerants). However, mould and yeasts were not affected throughout ripening by the salt levels achieved. Brine salting by immersion for 3 h at 10 °C in 24°B brine was found to be the most suitable treatment to control pseudomonads in cheese rind, as spoilage microorganism.
authors: Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX),Junta de Extremadura,Avda,Adolfo Suarez s/n,06071 Badajoz,Spain.
authors: Rafael
authors: R
authors: Tabla
authors: Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX),Junta de Extremadura,Avda,Adolfo Suarez s/n,06071 Badajoz,Spain.
authors: Antonia
authors: A
authors: Gómez
authors: Departamento de Bioquímica, Biología Molecular y Genética,Facultad de Ciencias,Universidad de Extremadura,Avda,de Elvas s/n,06071 Badajoz,Spain.
authors: José E
authors: JE
authors: Rebollo
authors: Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX),Junta de Extremadura,Avda,Adolfo Suarez s/n,06071 Badajoz,Spain.
authors: Isidro
authors: I
authors: Roa
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification / Q000187:drug effects*; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D005260:Female; D005516:Food Microbiology; D005658:Fungi / Q000145:classification / Q000187:drug effects*; D006863:Hydrogen-Ion Concentration; D012756:Sheep; D012965:Sodium Chloride / Q000737:chemistry* / Q000494:pharmacology*
chemical_list: D012965:Sodium Chloride
keywords: pseudomonads