Abstract
Abstract Three batches of Idiazabal cheese were studied at different production stages. Counts obtained on three solid media (M17, MRS and MSE agar) showed growth during coagulation, pressing and brining operations and a decrease during the two first months of ripening. While the pH and water activity decreased, dry matter and NaCl increased during ripening. Physiological and biochemical characteristics of lactic acid bacteria were studied for their identification. Of the Lactococcus strains, 61% were identified as Lc. lactis subsp. lactis biovar diacetylactis , 30% as Lc. lactis subsp. lactis , 7% as Lc. lactis subsp. cremoris and 2% Lc. raffinolactis . All Lactobacillus isolated from milk and curd and 19% of those isolated from cheese were identified as Lb. plantarum . The predominant Lactobacillus in cheese was Lb. casei subsp. casei (64%). Leuconostoc lactis was identified in cheese.
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