Abstract

In this study, previously selected lactic acid bacteria (LAB)—Leuconostoc mesenteroides, Lacticaseibacillus paracasei, and Loigolactobacillus coryniformis—as well as kefir ferment were evaluated as adjunct cultures in pasteurized goat’s milk cheese. Microbiological and physicochemical attributes of cheese treatments were characterized during the 60-day maturation period, whereas texture profile, proximate composition, and sensory analysis were carried out in the final product. Mesophiles and LAB remained high (>8 log10 CFU/g) throughout maturation, whereas the control exhibited significantly lower counts (~7 log10 CFU/g; p < 0.001). For Staphylococcus aureus, the most pronounced reductions occurred in kefir > L. mesenteroides > LAB cocktail, with final counts of 3.67 ± 0.241, 4.26 ± 0.241, and 4.36 ± 0.241 log10 CFU/g, respectively. Cheeses containing adjunct cultures exhibited higher titratable acidity (up to 0.1971 ± 0.0180 g lactic acid/kg cheese) and lower pH (5.41 ± 0.0526), indicating a quicker acidification process during ripening. Kefir > L. mesenteroides > LAB cocktail cheeses achieved the highest overall acceptance scores (9.15 ± 0.285, 8.44 ± 0.285, and 8.39 ± 0.285, respectively), being characterized by perceivably less holes, softer, less crumbly, and non-rubbery texture. Incorporation of kefir and selected LAB strains can be considered as effective functional adjunct cultures for artisanal goat cheese production.

IPC Classification

Keywords