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J. Dairy Sci. 87:3224-3234
© American Dairy Science Association, 2004.

Influence of Adjunct Cultures on Volatile Free Fatty Acids in Reduced-Fat Edam Cheeses*

W. Tungjaroenchai1, C. H. White1, W. E. Holmes2 and M. A. Drake3

1 Department of Food Science and Technology and
2 Mississippi State Chemical Laboratory, Mississippi State University, Mississippi State 39762
3 Department of Food Science, North Carolina State University, Raleigh 29765

Corresponding author: C. H. White; e-mail: chwhite{at}ra.msstate.edu.

The effects of the adjunct cultures Lactococcus lactis ssp. diacetylactis, Brevibacterium linens BL2, Lactobacillus helveticus LH212, and Lactobacillus reuteri ATCC 23272 on volatile free fatty acid production in reduced-fat Edam cheese were studied. Lipase activity evaluation using p-nitrophenyl fatty acid ester substrates indicated that L. lactis ssp. diacetylactis showed the highest activity among the 4 adjunct cultures. Full-fat and 33% reduced-fat control cheeses (no adjunct) were made along with 5 treatments of reduced-fat cheeses, which included individual, and a mixture of the adjunct cultures. Volatile free fatty acids of cheeses were analyzed using static headspace analysis with 4-bromofluorobenzene as an internal standard. Changes in volatile free fatty acid concentrations were found in headspace gas of cheeses after 3-and 6-mo ripening. Acetic acid was the most abundant acid detected throughout ripening. Full-fat cheese had the highest relative amount of propionic acid among the cheeses. Certain adjunct cultures had a definite role in lipolysis at particular times. Reduced-fat cheese with L. lactis ssp. diacetylactis at 3-mo showed the highest levels of butyric, isovaleric, n-valeric, iso-caproic, and n-caproic acid. Reduced-fat cheese with Lactobacillus reuteri at 6 mo produced the highest relative concentration of isocaproic, n-caproic, and heptanoic, and the highest relative concentration of total acids.

Key Words: adjunct culture • volatile free fatty acids

Abbreviation key: CRD =completely randomized design, OD = optical density.




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