Starter strain related effects on the biochemical and sensory properties of Cheddar cheese (original) (raw)
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International Dairy Journal, 2007
The rapid release of intracellular enzymes due to autolysis of lactic acid bacteria in the cheese matrix has been shown to accelerate cheese ripening. The objective of this work was to investigate the evolution of the flavour precursors, individual free amino acids (FAAs), free fatty acids (FFAs) and volatile compounds that contribute to the sensory profiles of cheeses at 2, 6 and 8 months of ripening in Cheddar cheese manufactured using starter systems which varied with respect to their autolytic properties. Starter system A contained a blend of two commercial Lactococcus lactis strains (223 and 227) which had a low level of autolysis. System B was identical to A but also included a highly autolytic strain of Lactobacillus helveticus (DPC4571). System C contained only strain DPC4571. Levels of all individual FAAs were elevated in cheeses B and C relative to A after 2 months of ripening. By 8 months of ripening the main FAA were glutamate, leucine, lysine, serine, proline and valine. Levels of C 6:0 , C 8:0 , C 12:0 and C 18:0 fatty acids did not vary greatly over ripening, while levels of C 4:0 , C 10:0 , C 14:0 , C 16:0 and C 18:1 were elevated in cheeses B and C. Principal component analysis of the headspace volatiles separated cheese A from cheeses B and C. Cheeses B and C had highest levels of dimethyl disulphide, carbon sulphide, heptanal, dimethyl sulphide, ethyl butanoate, 2-butanone, and 2-methyl butanal and were described as having a 'caramel' odour and 'sweet', 'acidic' and 'musty' flavour. Cheese A had highest levels of 2-butanol, 2-pentanone, 2-heptanone, 1-hexanol and heptanal and was described as having a 'sweaty/ sour' odour and 'soapy', 'bitter' and 'mouldy' flavour. The results highlight the impact of starter lactococci on flavour precursor development and the positive effect of Lb. helveticus and the lysis of this strain on enhancing levels of substrate and flavour precursors early during ripening resulting in early flavour development.
The effect of non-starter bacteria on the chemical composition and the flavour of Cheddar cheese
Journal of Dairy Research, 1976
SummaryDifferences in flavour scores and in the concentrations of free fatty acids, methyl ketones and H2S were measured in Cheddar cheeses containing various groups of non-starter bacteria or starter streptococci alone, made under controlled bacteriological conditions by the aseptic vat technique. The non-starter bacteria were made up of lactobacilli, leuconostocs, pediococci, micrococci and Gram-negative rods isolated in commercial creameries from raw milk or fresh cheese curd. These were added to the experimental cheese as single groups or as complete floras (reference floras). Several bacterial groups influenced the measured concentrations of the flavour compounds, but flavour differences were not correlated with these chemical differences. Only cheese containing a curd-derived whole reference flora or cheese made in open vats in the N.I.R.D. Experimental Dairy had significantly better flavour than starter-only cheese, but this improvement was not attributable to any particular ...
Journal of dairy science, 2013
Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols that may substantially alter cheese redox potential, salt-in-moisture content, acid content, water activity, or pH. However, the consequences of these changes on microbial ecology and metabolism remain obscure. The objective of this study was to investigate the influence of fat con...
Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese
Food Research International, 1996
Cheddar cheeses were made using lactic starter and traditional methods with 0 (control), lo*, or IO3 CFU of Lactobacillus helveticus WSU19 added as an adjunct. Cheeses containing the higher concentration of the Lactobacillus adjunct received significantly higher flavor scores from the dairy judges than the other cheeses after 3 and 6 months aging (P 5 0.05). The attribute panelists perceived both cheeses with the Lactobacillus adjunct as more crumbly and higher in oaky/ nutty flavors than control Cheddar cheeses (P I 0.05). Difference panelists could detect significant differences among the cheeses after 6 months aging (P (0.05). Consumer acceptance scores were significantly higher (P 5 0.05) for cheeses containing the adjunct after 6 months aging. Cheeses containing the Lactobaciflus adjunct exhibited significantly greater rates of proteolysis than control Cheddar cheeses. Sodium dodecyl sulfate polyacrylamide gel electrophoresis gels of cheeses with the Luctobacillus adjunct contained an 11 kD band after 3 and 6 months aging that was not present in control Cheddar cheeses. L. helveticus WSU19 enhances protein breakdown and increases oaky/nutty flavor and consumer acceptance in Cheddar cheeses.
Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli1
Journal of Dairy Science, 2000
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. Freezeshocked 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. (
Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening
International Dairy Journal, 2006
Cheddar cheeses were manufactured on a pilot scale (500 L vats) with three different Lactobacillus helveticus strains, which showed varying degrees of autolysis, added as adjuncts to the starter. Autolysis of adjunct strains was monitored by reduction in cell numbers, level of intracellular enzymes released into the cheese, and by the consequent changes in the degree of proteolysis and concentration of free amino acids in the cheese. The flavour profiles of the cheeses at 6 months were also determined. Significant variation in viability of the Lb. helveticus strains, which showed a positive correlation with the indicators of autolysis, was observed. However, cheese manufactured with the most autolytic strain did not receive the highest flavour scores. The results indicate that whereas autolysis of adjunct strains is an important factor in Cheddar cheese flavour development, other factors also contribute to the overall flavour improvement observed.
Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli
Journal of Dairy Science, 2000
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. Freezeshocked 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.
Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct
Food Research International, 1997
A Lactohacillus helveticus adjunct was added to 33% reduced fat Cheddar cheeses at concentrations of IO* or IO3 CFU. Full fat and reduced fat control Cheddar cheeses were also made according to traditional methods. Reduced fat cheeses containing the Lactobacillus helveticus adjunct were significantly less bitter and contained greater oaky/nutty flavor intensity after three and six months aging than control reduced fat cheeses (PiO.05). Trained dairy judge flavor scores for the reduced fat cheeses with the adjunct were not significantly different from flavor scores for the full fat Cheddar cheese (P > 0.05). Acceptance scores after six months aging for reduced fat cheeses containing the adjunct culture were significantly higher than acceptance scores for the full fat Cheddar cheese (P~O.05). Reduced fat cheeses containing Lactohacillus helveticus as an adjunct culture exhibited significantly greater rates of proteolysis than control cheeses
2012
The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.
A Survey of Lipolytic and Glycolytic End-Products in Commercial Cheddar Enzyme-Modified Cheese
Journal of Dairy Science, 2001
The concentrations of Land D-lactic acid and free fatty acids, C 4:0 to C 18:3 , were quantified in a range of commercial enzyme-modified Cheddar cheeses. Lactic acid in Cheddar enzyme-modified cheeses varied markedly depending on the manufacturer. Differences in the ratio of L-to D-lactic acid indicate that cheeses of different age were used in their manufacture or contained varying levels of nonstarter lactic acid bacteria. The level of lipolysis in enzyme-modified cheese was higher than in natural Cheddar cheese; butyrate was the predominant free fatty acid. The addition of exogenous acetate, lactate, and butyrate was also indicated in some enzyme-modified cheeses and may be used to confer a specific flavor characteristic or reduce the pH of the product. Propionate was also found in some enzymemodified cheese products and most likely originated from Swiss-type cheese used in their manufacture. Propionate is not normally associated with natural Cheddar cheese flavor; however, it may be important in the flavor and aroma of Cheddar enzyme-modified cheese. Levels of lipolysis and glycolysis appear to highly controlled as interbatch variability was generally low. Overall, the production of enzyme-modified Cheddar cheese involves manipulation of the end-products of glycolysis (lactate, propionate, and acetate) and lipolysis to generate products for specific applications.