TY - CHAP
T1 - Importance of halophilic and halotolerant lactic acid bacteria in Cheeses
AU - Melgar-Lalanne, G.
AU - Morales-Trejo, F.
AU - Rivera-Espinoza, Y.
AU - Hernández-Sánchez, H.
N1 - Publisher Copyright:
© 2015, Springer Science+Business Media New York.
PY - 2015
Y1 - 2015
N2 - Water plays a significant role in cheese texture and in bacterial metabolism and consequently is very important for the events that occur during cheese ripening. The influence of water content and water activity (aw) on cheese quality is very complex, due to changes in chemical composition during the continuous ripening of the product. Salt, along with pH, water activity, and redox potential, helps to minimize spoilage and prevents the growth of pathogens and spoilage organisms in cheese. This dairy product contains different low molecular weight compounds which are partly produced during ripening or, as in the case of salt, are added during manufacturing. These low molecular soluble compounds are mainly responsible for the water activity in cheeses.
AB - Water plays a significant role in cheese texture and in bacterial metabolism and consequently is very important for the events that occur during cheese ripening. The influence of water content and water activity (aw) on cheese quality is very complex, due to changes in chemical composition during the continuous ripening of the product. Salt, along with pH, water activity, and redox potential, helps to minimize spoilage and prevents the growth of pathogens and spoilage organisms in cheese. This dairy product contains different low molecular weight compounds which are partly produced during ripening or, as in the case of salt, are added during manufacturing. These low molecular soluble compounds are mainly responsible for the water activity in cheeses.
KW - Cheese
KW - Chemical composition of cheeses
KW - Halophilic and halotolerant acid bacteria
KW - Water activity
UR - http://www.scopus.com/inward/record.url?scp=85060652001&partnerID=8YFLogxK
U2 - 10.1007/978-1-4939-2578-0_20
DO - 10.1007/978-1-4939-2578-0_20
M3 - Capítulo
AN - SCOPUS:85060652001
T3 - Food Engineering Series
SP - 279
EP - 287
BT - Food Engineering Series
PB - Springer
ER -