Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

Abstract

International audienceThe effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three batches of cheese were produced: cheese A was inoculated with only cheese starter culture (Lactococcus lactis subsp. lactis plus Lactococcus lactis subsp. cremoris), cheese B was inoculated with cheese starter culture plus Lactobacillus helveticus and cheese C was inoculated with cheese starter culture plus Lactobacillus casei. Cheeses were ripened at 6 or 12 °C and analyzed at 30-day intervals up to 120 days of ripening. The use of adjunct culture and ripening temperature significantly influenced the pH and proteolysis of cheeses (P < 0.05). Acids, ketones and alcohols were found at high levels in all three cheeses. Volatiles were significantly influenced by the use of the adjunct cultures, ageing and to some extent ripening temperature (P < 0.05). Textural parameters of the cheeses were significantly affected by the adjunct culture during ripening (P < 0.05). The sensory scores of the cheese samples decreased during the ripening period. An age-related bitterness was detected by the panellists in 90 or 120-day-old cheeses with added adjunct cultures. In conclusion, the use of adjunct culture and ripening at 12 °C enhanced the volatile composition and changed the texture profiles of the cheeses

Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production

“…These data are in agreement with the texture analysis, since the cheese produced by adding CBM 21 was characterized by lower hardness and consistency. Although proteolysis, which plays a crucial role in the texture development [70], was not significantly different between the two types of Squacquerone, the cheese texture can be affected by other factors, such as cheese composition, processing conditions, and the ripening process [63]. However, the difference detected both by GC/MS-SPME and the panel test, as well as the texture differences decreased over time were reduced at the end of the shelf-life.…”

“…Indeed, it is well known that cheese proteolysis is affected by ripening time and temperature [60,61]. The increase in temperature has long been used to accelerate proteolysis and consequently to reduce the cheese ripening time [62,63]. The addition of L. lactis subsp.…”

Production of ingredient type flavoured white enzyme modified cheese

“…These volatiles consisted of several chemical classes: alcohols (12), aldehydes (8), ketones (10), esters (8), acids (11) and hydrocarbons (9). Most of these compounds have previously been identified to be present in white cheese as a result of the metabolism of carbohydrates, fats and amino acids (Akalin and Karaman 2011;Sahingil et al 2014). EMWC-1 and 3 were characterized as containing high levels of aldehydes, hydrocarbons, acids, alcohol, ketones, and esters.…”

Changes in volatile compounds, microstructure and texture of sharri cheese during maturation

“…Analysis of the volatiles were performed by a static solid-phase microextraction method described by Hayaloglu et al, 13 using a GC-MS system (Shimadzu Corp.). The identifications were based on comparing mass spectra of unknown compounds with those in the mass spectral library of John Wiley and Sons Inc. (2005) and the National Institute of Standards and Technology/Environmental Protection Agency/National Institutes of Health mass spectral library.…”

“…Like Gokceada and Mihalic cheeses ethyl and mehyl esters were the most prevalent esters in this cheese. 13 Large quantities of ethanol and esters are associated with fruity flavors.15 Methyl butyrate (123 µg/100g) and methyl hexanoate (106 µg/100g) were the most abundant esters in Sharri cheese. Sixteen carboxylic acids were identified in both Sharri cheese variants with acetic, butanoic, hexanoic and heptanoic acids being the main ones.…”