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Comparison of different bacterial culture systems for the production of reduced‐fat Cheddar cheese
Author(s) -
Fenelon M A,
Beresford T P,
Guinee T P
Publication year - 2002
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2002.00067.x
Subject(s) - starter , mesophile , food science , lactobacillus helveticus , flavour , cheesemaking , chemistry , lactobacillaceae , lactobacillus , bacteria , biology , fermentation , genetics
Six different culture systems, two controls (A and B) containing mesophilic starter lactococci and four experimental systems (C, D, E and F) containing mesophilic lactococci plus adjunct cultures (all of which containedLactobacillus helveticus), were compared for their effects on the quality of reduced‐fat Cheddar cheese (175 g/kg fat). Adjunct cultures (i.e. C, D and F) resulted in cheeses having significantly higher concentrations of low molecular mass peptides (i.e. < 0.5 kDa) and free amino acids than the control cheeses. The adjunct cultures D and F resulted in cheeses that received higher flavour scores and were more acceptable than the control cheeses at 90 and 180 days.