Brinesalted cheeses

In brine-salted or surface-salted cheeses [41], salt diffuses inwards from the surface of the cheese towards its centre. Acidification and growth of starters ceases due to lactose depletion, high acidity or low temperature before an inhibitory concentration of salt is attained in the cheese centre. It is therefore of little practical significance that thermophilic starters Streptococcus thermophilus and Lactobacillus spp. such as Lb. helveticus and Lb. delbrueckii subsp. lactis are all less NaCl tolerant than Lactococcus spp.

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