Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese

Abstract

The aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and adjunct cultures, constituted by autochthonous strains: Lactobacillus helveticus 209 (Lh209) and Lactobacillus paracasei 90 (Lp90), respectively, and (F2) the addition of L. paracasei Lp90 as adjunct culture. Four types of cheeses were made: W and M cheeses in which only Lh209 was added after its growth in whey and MRS, respectively; Wa and Ma cheeses in which both strains (Lh209 and Lp90) were added after their growth in whey and MRS, respectively. Physicochemical and microbial composition, proteolysis and profiles of organic acids and volatile compounds were analyzed. According to the methodology of the cultures preparation, W and Wa cheeses showed a higher level of secondary proteolysis and lower level of primary proteolysis (P < 0·05), lower content of citric and acetic acids and higher amount of propionic acid (P < 0·05), in comparison with M and Ma cheeses. The incorporation of Lp90 increased the secondary proteolysis (P < 0·05), decreased the citric acid (P < 0·05), and increased the propionic acid only when was added after their growth in whey (P < 0·05). Both factors significantly modified the percentages of the volatile compounds grouped in chemical families; in addition, for the half of the compounds detected, significant differences were found. Based on the obtained results, the use of Lp90 as an adjunct in hard cooked cheeses, and the preincubation of the cultures in whey are strategies to accelerate the cheese ripening and to enhance the production of some characteristic compounds of this type of cheeses, such as propan-2-one, hexan-2-one, 2- and 3-methyl butanal, heptan-2-ol, acetic and 3-methylbutanoic acids and 3-hydroxy butan-2-one.

Effect of Natural Whey Culture on the Quality Characteristics of Edam Cheese made from Pasteurized Milk

“…Proteolysis in terms of WSNTN% proceeded similarly in the Edam cheeses acidified with NWC with regard to that observed in control cheeses. These results were in consist with Cuffia et al, (2019). The high contents of WSN/TN and NPN/TN% were correlated to the growth of LAB and NSLAB cultures and their enzymes (Azarnia et al, 2010).…”

“…In cheese manufacturing, the milk was acidifed by bacteria naturally occurring in raw milk, or selected (or defined) starter cultures, or natural whey cultures (NWCs) regularly reproduced in the factory that determines the cheese texture and flavor (Murtaza et al, 2013). Bacterial cultures are an essential requirement in the manufacture of pasteurized cheeses and their function is to stimulate acid production during milk coagulation and curd development in the early stages of cheesemaking and produce flavour compounds during ripening (Cuffia et al, 2019). Natural lactic bacteria in milk have better activity than starter added because they are better adapted to the conditions, and this makes the difference between the cheeses produced from raw and pasteurized milk (Moser et al, 2018).…”

Chemometric Analysis of Fatty Acids Profile of Ripening Chesses

“…Many authors used them to evaluate data of volatile compounds profile, content of casein, peptides, amino acids, sensory determinants, etc. and they obtained successful classification or differentiation of examined samples [21,[23][24][25][26]45]. In the present study, chemometric analyses were successfully applied to large data sets of FA and CFA content in ripening cheeses of different types, fresh cheeses (crud cheeses) and processed cheeses.…”

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese

“…Primary alcohols, such as butan-1-ol, pentan-1-ol, and heptan-1-ol, are mainly formed by the reduction of their corresponding aldehydes, following a reduction pathway involving alcohol dehydrogenases. When present above their respective threshold levels, aliphatic primary alcohols, such as butan-1-ol and heptan-1-ol, contribute fruity and nutty flavor notes to cheese [22]. According to Meng et al [23], 3-methyl butanol contributes an alcoholic floral note to cheeses and derives from Leucine via Strecker degradation [24].…”

“…Straight-chain aldehydes, such as propanal, pentanal, hexanal, heptanal, octanal, and nonanal, were detected in the cheeses in different amounts. These aldehydes may be formed via the β-oxidation of unsaturated fatty acids [22]. Aldehydes may make an important contribution to cheese flavor due to their low perception thresholds.…”