Frederic Melton
Gouda cheese is one of the most popular cheeses in the world. It is made from pasteurized cow's milk, although raw milk is also sometimes used. The process of making Gouda involves the use of various bacteria, including starter cultures and non-starter lactic acid bacteria (NSLAB). The most commonly used starter cultures are Lactococcus and Leuconostoc species, which have different functions during cheese production and ripening. During ripening, NSLAB such as Lacticaseibacillus paracasei and Lactiplantibacillus plantarum can arise. In addition, adjunct cultures like Lactobacillus helveticus may be used to enhance flavour and promote tyrosine crystal growth. The presence of different bacteria and their interactions with other microorganisms contribute to the unique characteristics of Gouda cheese, including eye formation, texture, and flavour.
| Characteristics | Values |
|---|---|
| Bacteria used to make Gouda cheese | Lactococcus, Leuconostoc, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Lactobacillus rhamnosus, Lactobacillus helveticus, Propionibacterium freudenreichii ssp. shermanii, Brevibacterium linens, Listeria monocytogenes |
| Type of milk used | Pasteurized milk, raw milk |
| Country of origin | The Netherlands |
| Ripening time | 4 weeks to 2 years |
| Temperature during ripening | 12–15 °C |
| Relative humidity during ripening | 85–88% |
| Calcium content | 0.8–0.9 g/100 g |
| Phosphate content | 1.5–1.6 g/100 g |
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What You'll Learn
- Lactococcus and Leuconostoc species are used as starter cultures
- Listeria monocytogenes contamination is a concern
- Lactobacilli-containing adjunct cultures can increase the risk of lactate crystal formation
- Gouda cheese made with Lactobacillus plantarum H4 demonstrated the highest production of formic acid
- Gouda cheese is ripened in air-controlled chambers
Lactococcus and Leuconostoc species are used as starter cultures
Lactococcus is a common starter culture in cheese production, with Lactococcus lactis being the most abundant species in Gouda cheese during the initial two months of ripening. Lactococcus cremoris is another species from the same genus that is prevalent throughout the fermentation and ripening phases of Gouda cheese production, up to 100 weeks.
Leuconostoc species, on the other hand, are also used as starter cultures in Gouda cheese. They contribute to the distinctive characteristics of the cheese, including eye formation and flavour development. Leuconostoc bacteria, such as Leuconostoc mesenteroides, play a role in converting citric acid to carbon dioxide and diacetyl, resulting in the formation of eyes or holes in the cheese and imparting a buttery flavour.
The use of Lactococcus and Leuconostoc species in Gouda cheese production is not limited to their role as starter cultures. They also have functional significance during cheese production and ripening, influencing the texture, flavour, and overall quality of the final product.
Additionally, Gouda cheese is known for its undefined starter culture, which means that different strains of Lactococcus and Leuconostoc species are combined in unknown mixtures. This flexibility in the starter culture allows for variations in the production process, contributing to the unique characteristics of Gouda cheese.
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Listeria monocytogenes contamination is a concern
The use of pasteurized milk in Gouda cheese production is a safety measure to prevent the contamination of the cheese with Listeria monocytogenes. In some countries, such as Korea, the distribution of natural cheese made from non-pasteurized milk has been restricted due to safety concerns. However, there are still artisanal cheese factories that produce raw milk cheese, which can pose a risk of Listeria monocytogenes contamination.
To address this concern, studies have been conducted to identify the factors that can inhibit the growth of Listeria monocytogenes in Gouda cheese. It has been found that undissociated lactic acid, the main organic acid in Gouda cheese, is the primary factor that can lead to full growth inhibition. Additionally, low water activity (aw) in the cheese rind and prolonged ripening times can also contribute to inhibiting the growth of Listeria monocytogenes.
The detection of Listeria monocytogenes in Gouda cheese is crucial to ensure the safety of the product. Traditional methods of detection, such as ethidium monoazide bromide (EMA)-PCR, have been used to quantify viable and dead cells of Listeria monocytogenes. However, novel detection methods are being developed to improve the accuracy and speed of detection, such as real-time PCR diagnostics, which can detect the presence of viable, dead, or viable but non-culturable (VBNC) cells.
Overall, Listeria monocytogenes contamination is a serious concern in the production of Gouda cheese, and measures such as using pasteurized milk and implementing safety criteria are essential to prevent the growth of this pathogen and ensure the safety of the cheese for consumption.
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Lactobacilli-containing adjunct cultures can increase the risk of lactate crystal formation
Lactobacilli are a major genus of lactic acid bacteria (LAB), which are a heterogenous group of bacteria that play a significant role in various fermentation processes. They are commonly used as starter cultures in cheese production, including Gouda cheese.
Gouda cheese is typically made with a starter culture composed of different strains of Lactococcus and Leuconostoc species. During ripening, non-starter lactic acid bacteria (NSLAB) such as Lacticaseibacillus paracasei and Lactiplantibacillus plantarum can arise. These NSLAB can contribute to the formation of lactate crystals, which are visually undesirable and may reduce consumer acceptability.
The accumulation of whey, increased growth, and metabolism of NSLAB can further facilitate rapid racemization and crystal formation. Lactobacillus fermentum and Lactobacillus brevis have been specifically identified as species that can racemize lactate and lead to lactate crystal problems in cheeses.
To mitigate the risk of lactate crystal formation, the use of pasteurized milk and competitive adjunct cultures can be considered. Pasteurization reduces the diversity of the microbial community in the milk, which can affect the flavour and texture of the cheese, but it also eliminates potential contaminants. Additionally, the specific composition of the starter culture and the growth of NSLAB should be carefully monitored and controlled during the production and ripening process to prevent lactate crystal formation.
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Gouda cheese made with Lactobacillus plantarum H4 demonstrated the highest production of formic acid
Gouda cheese is one of the most produced cheese types worldwide. Despite its industrialized production, a typical Gouda cheese starter culture is undefined. It is composed of an unknown mixture of different strains of Lactococcus and Leuconostoc species, which have different functions during cheese production and ripening. During ripening, typical non-starter lactic acid bacteria (NSLAB) such as Lacticaseibacillus paracasei and Lactiplantibacillus plantarum arise. Lactobacilli-containing adjunct cultures may increase the risk of lactate crystal formation, as some strains produce d-lactate, which is less soluble than the l-stereoisomer.
The production of formic acid in Gouda cheese is important for several reasons. Formic acid is a natural preservative that can help inhibit the growth of undesirable bacteria and extend the shelf life of the cheese. Additionally, formic acid can contribute to the flavour profile of the cheese, providing a sharp and tangy taste characteristic of Gouda cheese.
The use of Lactobacillus plantarum H4 in Gouda cheese production offers several advantages. Firstly, it enhances the production of formic acid, which can improve the safety and sensory qualities of the cheese. Secondly, Lactobacillus plantarum H4 can increase the bacterial diversity in the cheese, including the promotion of beneficial bacteria such as Leuconostoc and Streptococcaceae. This can lead to a more robust and balanced microbial community, resulting in a higher-quality cheese product.
Overall, the use of Lactobacillus plantarum H4 in Gouda cheese production demonstrates the potential of probiotic adjunct starter cultures to enhance the quality, safety, and sensory characteristics of this popular cheese variety. By optimizing the bacterial composition and increasing the production of formic acid, cheese manufacturers can improve the overall desirability and marketability of Gouda cheese.
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Gouda cheese is ripened in air-controlled chambers
Gouda cheese is a washed-curd, semi-hard, round-wheel cheese that originated in the Netherlands. It is one of the most produced cheese types worldwide. Gouda cheese is made in closed vats from cow's milk, which is mostly pasteurized. However, in some cases, raw milk is used.
During the production of Gouda cheese, a starter culture is used. This is composed of different strains of Lactococcus and Leuconostoc species, which have different functions during cheese production and ripening. Lactococcus lactis is the most abundant species during the first two months of cheese ripening. After this, NSLAB Lacticaseibacillus paracasei becomes the main species. During the ripening process, typical non-starter lactic acid bacteria (NSLAB) arise, such as Lacticaseibacillus paracasei and Lactiplantibacillus plantarum.
The use of lactobacilli-containing adjunct cultures may increase the risk of lactate crystal formation, as some strains produce d-lactate, which is less soluble than the l-stereoisomer. However, Lactobacillus helveticus is often used as an adjunct in Gouda cheese, as it often gives the cheese a sweet flavor and promotes the growth of tyrosine crystals.
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Frequently asked questions
Gouda cheese is made using a starter culture composed of different strains of Lactococcus and Leuconostoc species. During ripening, typical non-starter lactic acid bacteria (NSLAB) such as Lacticaseibacillus paracasei and Lactiplantibacillus plantarum arise. Lactobacillus helveticus is also commonly used as an adjunct culture.
Adjuncts are microbes added to cheese to encourage flavour development and for reasons other than producing lactic acid.
Defects that can arise during the production of Gouda cheese include biogenic amine (BA) production, cracks, spots, and the presence of Listeria monocytogenes.
