Characterization of Bastelicaccia cheese. [French]

摘要

The cheesemaking parameters and the microbiological, physico-chemical and rheological properties of Bastelicaccia, a soft cheese produced in Corsica, were studied in order to characterize the product. The work was carried out during winter and spring, on 4 farms, two of which transforming goat milk and the two others ewe milk. Bacterial counts revealed that lactococci and leuconostocs (about 8 Log ufc.g(-1)) were dominant in the cheese microflora while enterococci were less numerous (about 5 Log ufc.g(-1)). Cheeses made in winter were significantly different (p < 0.05) (lower dry matter, lower level of lipolysis, higher level of proteolysis, lower firmness) from cheeses made in spring. The variability in cheesemaking conditions, depending on farmhouse producers, resulted in cheeses with significantly different (p < 0.05) physico-chemical and rheological properties. This characterization of Bastelicaccia cheese provides data basis for physico-chemical, microbial and rheological properties in order to develop quality management of the cheese production in the small-scale traditional units.