| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 Dairy Product Technology Center, California Polytechnic State University, San Luis Obispo 93407
2 Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
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.
Key Words: adjunct lactobacilli • attenuation • Cheddar cheese • ripening
Submitted on July 1, 1999
Accepted on February 29, 2000
This article has been cited by other articles:
|
|
 |
|
  G. Scolari, M. Vescovo, C. Zacconi, and F. Vescovi Extraction and Partial Characterization of Proteolytic Activities from the Cell Surface of Lactobacillus helveticus Zuc2. J Dairy Sci, October 1, 2006; 89(10): 3800 - 3809. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. A. Hayaloglu, M. Guven, P. F. Fox, and P. L. H. McSweeney Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening J Dairy Sci, October 1, 2005; 88(10): 3460 - 3474. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 V. R. Sridhar, J. E. Hughes, D. L. Welker, J. R. Broadbent, and J. L. Steele Identification of Endopeptidase Genes from the Genomic Sequence of Lactobacillus helveticus CNRZ32 and the Role of These Genes in Hydrolysis of Model Bitter Peptides Appl. Envir. Microbiol., June 1, 2005; 71(6): 3025 - 3032. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. Y. Shin, W. M. Jeon, G.-B. Kim, and B. H. Lee Purification and Characterization of Intracellular Proteinase from Lactobacillus casei ssp. casei LLG J Dairy Sci, December 1, 2004; 87(12): 4097 - 4103. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
W. Tungjaroenchai, C. H. White, W. E. Holmes, and M. A. Drake Influence of Adjunct Cultures on Volatile Free Fatty Acids in Reduced-Fat Edam Cheeses J Dairy Sci, October 1, 2004; 87(10): 3224 - 3234. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
L. Sallami, E. E. Kheadr, I. Fliss, and J. C. Vuillemard Impact of Autolytic, Proteolytic, and Nisin-Producing Adjunct Cultures on Biochemical and Textural Properties of Cheddar Cheese J Dairy Sci, June 1, 2004; 87(6): 1585 - 1594. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
Y.-S. Chen, J. E. Christensen, J. R. Broadbent, and J. L. Steele Identification and Characterization of Lactobacillus helveticus PepO2, an Endopeptidase with Post-Proline Specificity Appl. Envir. Microbiol., February 1, 2003; 69(2): 1276 - 1282. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
