Effect of Adjunct Culture <i>Lactobacillus helveticus</i> (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese

Abstract

At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to α s1-I -casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

“…Starter mesophilic and thermophilic cultures or their mixture are important starter cultures used in the development of many fermented dairy products (Alegría et al, 2016). During the cheese ripening process, casein proteolysis forms the basis for the production of a large variety of amino acids and peptides, for improving the cheese flavour, texture and taste (de Azambuja et al, 2017). During the fermentation process, the main function of starter cultures is to produce lactic acid in sufficient amounts, which plays a significant role in the biological preservation of products.…”

Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures

“…Starter cultures of mesophilic and thermophilic or combination of them are important starter cultures used in the manufacture of many fermented dairy products (Alegría et al., 2016). During cheese maturing, proteolysis of casein forms the basis for producing an extensive variety of peptides and amino acids, with the potential to impact cheese texture, taste, and flavor (De Azambuja et al., 2017; Gobbetti et al., 2015; Settanni and Moschetti, 2010). The main function of starter cultures during fermentation is the production of lactic acid at an adequate rate, and they play an important role in the biological protection of the product.…”

Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract

“…The use of adjunct cultures is a strategy that is easy to implement in the dairy industry but the choice of culture to be used as a modifier of the enzymatic profile of cheese must consider both its potential for the release of bioactive peptides and its suitability for each cheesemaking protocol. Thermophilic cultures, such as Lactobacillus helveticus , are suitable for incorporation into hard and semi‐hard cheeses, which reach temperatures above 40 °C during their manufacturing process, while Lactobacillus rhamnosus , a mesophilic culture, has been used successfully in the manufacturing of fresh and soft cheeses, with process temperatures in the range of 30–35 °C 12–14,61,62 …”