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Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture
Author(s) -
TRÉPANIER G.,
ABBOUDI M. EL,
LEE B.H.,
SIMARD R.E.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb14318.x
Subject(s) - food science , lactobacillus casei , flavor , chemistry , lactobacillaceae , protease , composition (language) , cheesemaking , lactobacillus , texture (cosmology) , cheese ripening , enzyme , fermentation , biochemistry , ripening , linguistics , philosophy , image (mathematics) , artificial intelligence , computer science
The addition of live and heat‐shocked Lactobacillus casei‐casei L2A and Neutrase© was tested for its ability to accelerate the maturation of Cheddar cheese. An evaluation of physicochemical and rheological properties showed that cheese pH was decreased by bacterial and enzymatic additives, while fracturability and cohesiveness were influenced principally by Neutrase. The integrated process recommended is composed of three parts: first, the addition of live L. casei‐casei L2A to control the undesirable microflora, second, heat‐shocked cells of the same species at a concentration of 1.0%, and third, Neutrase at a concentration not higher than 1.0 × 10 ‐5 AU/g of cheese. This process led to a good‐quality sharp Cheddar cheese with 60% increase in flavor intensity compared to control cheese.