Brining time effect on physicochemical and microbiological parameters in Idiazلbal cheese

Physicochemical and microbiological parameters were compared for three brining times (12, 24 and 36 h) for fresh, young, semihard and hard Idiazábal cheese. Longer brining time produced higher salt, dry matter and salt–moisture ratio and lower water activity values for all types of cheese according to ripening time, while non-significant changes were observed for pH. In fresh cheese (1–15 days ripening), non-significant differences for microbiological counts in relation to brining time were observed, except for moulds. In young and hard cheeses, Lactobacillus and Leuconostoc showed lower counts with longer brining times. In contrast, Micrococcaceae, yeast and moulds were stimulated by higher salt content in matured cheeses. In addition, this work has proved that there are lower water activity values and lower microbiological counts in longer-matured Idiazábal cheeses. For the different brining and ripening times, positive correlations were observed among most of the microbial groups studied, but a different behavior was established for Enterococcus, Clostridium tyrobutyricum, yeast and moulds.