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The Effect of Lactococcus lactis Starter Cultures on the Oxidative Stability of Liquid Whey^*

Department of Food Science, North Carolina State University, Raleigh 27695

Corresponding author: D. K. Larick; e-mail: duane_larick{at}ncsu.edu.

The oxidative stability of liquid Cheddar cheese whey was evaluated using 2 Lactococcus lactis starter cultures in combination and alone along with a control, utilizing glucono--lactone for acid development. Fresh and stored whey were evaluated for volatile composition, free fatty acids, and flavor by descriptive sensory analysis. A significant increase in volatile lipid oxidation products, most notably, hexanal, occurred during storage, and a corresponding decline in the free fatty acid linoleic acid was found. The flavor and aroma characteristic, cardboardy, was correlated to the increase in volatile lipid oxidation products and the decline in linoleic acid. Evidence strongly suggested that lipid oxidation was initiated during whey production and escalated during storage and that the starter cultures significantly influenced the level of volatile lipid oxidation products. Further understanding of the impact of starter cultures on whey may allow for the production of higher quality whey ingredients with wider food application.

Key Words: Lactococcus lactis • oxidative stability • whey

Abbreviation key: GDL = glucono--lactone, MM170 = Lactococcus lactis spp. cremoris, MM380 = Lactococcus lactis spp. lactis, MM380/170 = a combination of Lactococcus lactis spp. lactis and Lactococcus lactis spp. cremoris, VLOP = volatile lipid oxidation products, WPC = whey protein concentrate, WPI = whey protein isolate

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