Some microbiological aspects of the Montasio cheese production

A study on the microbiological composition and on the technology for the preparation of Montasio natural starter was carried out. Lactic acid bacteria were isolated from raw milk and from dairies belonging to the "Society for the Protection of Montasio cheese". They were identified and selected in the laboratory to produce starter with optimal characteristics. The mixture of lactic acid bacteria utilized to produce an experimental starter consisted of thermophilic cocci (Str. salivarius subs. thermophilus, Ent. faecium, Ent. faecalis), thermophilic lactobacilli (L. delbruekii subs. bulgariscus) and a small portion of mesophilic bacteria (L. lactis). Cheese making trials with this starter gave good results and the Montasio cheese produced had, after ripening for 60 days, typical physico-chemical and organoleptic characteristics. The use of commercial starter does not seem necessary for this cheese if the natural starter is produced by optimal technological methods