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Journal of Dairy Science Vol. 81 No. 3 631-638
© 1998 by American Dairy Science Association ®
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Effect of Continuous Prefermentation of Milk with an Immobilized Cell Bioreactor on Fermentation Kinetics and Curd Properties

I. Sodini 1, L. Lagace 1, C. Lacroix 1, and G. Corrieu 1

1 Laboratoire de Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique, 78850 Thiverval-Grignon, France

The production of fresh cheese involves a complex fermentation of milk with a mixed culture of mesophilic lactic acid bacteria. The aim of this work was to compare the performance of the traditional batch fermentation process with a new process integrating a continuous prefermentation step with an immobilized cell bioreactor. Acidification and coagulation kinetics, as well as microbiological composition and rheological and sensory properties of the final curd, were studied for the two processes during experiments conducted at 22, 26, and 30°C. At 26°C, the prefermentation step reduced the time to reach the draining pH by 10%, and coagulation time was reduced by 30%. The microbiological composition of the inoculum was more reproducible using an immobilized starter culture than a bulk starter culture. However, one strain of citrate-utilizing Lactococcus lactis ssp. lactis dominated, representing 80% of the bacterial population in the prefermented milk and in the resulting curd and 60% of the total population in the curd made from batch fermentation. Compared with the batch process, the continuous prefermentation of milk using an immobilized cell bioreactor had no significant effect on the rheological properties of the curd (susceptibility to syneresis, firmness, and modulus of elasticity) or on sensory properties of the final fresh cheese.

Key Words: continuous fermentation • immobilized cells • fresh cheese production

Submitted on March 24, 1997
Accepted on September 8, 1997




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F. Grattepanche, P. Audet, and C. Lacroix
Enhancement of Functional Characteristics of Mixed Lactic Culture Producing Nisin Z and Exopolysaccharides During Continuous Prefermentation of Milk with Immobilized Cells
J Dairy Sci, December 1, 2007; 90(12): 5361 - 5373.
[Abstract] [Full Text] [PDF]


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Copyright © 1998 by the American Dairy Science Association ®.