Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli

Abstract

We made Milled curd Cheddar cheese with Lactococcus starter and an adjunct culture of Lactobacillus helveticus I or Lactobacillus casei T subjected to different attenuation treatments: freeze shocking (FS), heat shocking (HS), or spray drying (SD). Proteolysis during cheese ripening (0 to 6 mo), measured by urea-PAGE and water-soluble nitrogen, indicated only minor differences between control and most adjunct-treated cheeses. However, there were significant differences in the effect of Lactobacillus adjuncts on the level of free amino nitrogen in cheese. Cheeses made with FS or HS Lb. helveticus adjunct exhibited significantly greatest rates of free amino group formation. Lipolysis as measured by total free fatty acids was consistently highest in adjunct-treated cheeses, and FS Lb. casei-treated cheeses showed the highest rate of free fatty acid formation followed by FS Lb. helveticus treated cheeses. Mean flavor and aroma scores were significantly higher for cheeses made with Lb. helveticus strain. Freeze-shocked Lb. helveticus-treated cheeses obtained the highest flavor and aroma scores. Sensory evaluation indicated that most of the adjunct-treated cheeses promoted better texture and body quality.

Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk

“…It was also reported by Rao (1991) that a higher pH in cheese with L. casei was found compared to the control in the case of Cheddar cheese. A similar trend was also reported by Jha (1984) and Madkor et al (2000). It is also evident (Fig.…”

Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese

“…Slurry-containing cheese received significantly (P < 0.05) higher scores for flavour, aroma and overall acceptability compared to control cheese, indicating that the incorporation of slurry into retentate resulted in improvement in flavour and aroma development. The lower level of flavour and aroma intensity in control cheese may be correlated with lower levels of nitrogen fractions and free amino acids as reported by other researchers (Madkor et al 2000;Hayaloglu et al 2005). The score for texture did not significantly (P < 0.05) vary between the control and slurry-containing cheeses.…”

Application of specific starters for the manufacture of Venaco cheese

“…The higher lipolysis level with the adjunct of Lb. paraplantarum agrees with the results that Madkor et al [39] obtained with Lb. casei in Cheddar cheese.…”