Most bacteria from craft goat’s cheese come from lactic acid and could be beneficial for health

Most bacteria from craft goat\’s cheese come from lactic acid and could be beneficial for health

In order to carry out this work, they have analysed four varieties of craft cheese from the Alpujarra (Granada), Jayena (Granada) and Aracena (Huelva). The microbiological analysis carried out at the University of Granada has revealed that this cheese possess between 107 and 109 bacteria per gram of cheese, and between 65 and 99 per cent of them are LAB (Lactic Acid Bacteria).

Lactic acid, beneficial for health Martin Platero highlights that this type of bacteria \’could be especially beneficial for human health, as they cause fermentation in lactose, acidify the PH and therefore prevent development of pathogen microorganisms.\’ Part of the microorganisms produce numerous antimicrobial compounds of protein nature known as bacteriocines, very active substances against pathogens and other microorganisms which alter food.

According to the study carried out at the UGR, the most abundant species found in such craft cheese are Lactobacillus paracasei, Lb. plantarum and Lactococcus lactis. The latter is one of the species most commonly found in yoghurt.
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