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Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Composition and Proteolysis^*

S. Awad^1,, A. N. Hassan¹ and F. Halaweish²

¹ Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, and
² Department of Chemistry and Biochemistry, South Dakota State University, Brookings 57007

Corresponding author: Ashraf N. Hassan; e-mail: Ashraf.Hassan{at}sdstate.edu.

Proteolysis during ripening of reduced fat Cheddar cheeses made with different exopolysaccharide (EPS)-producing and nonproducing cultures was studied. A ropy strain of Lactococcus lactis ssp. cremoris (JFR1) and capsule-forming nonropy and moderately ropy strains of Streptococcus thermophilus were used in making reduced-fat Cheddar cheese. Commercial Cheddar starter was used in making full-fat cheese. Results showed that the actual yield of cheese made with JFR1 was higher than that of all other reduced-fat cheeses. Cheese made with JFR1 contained higher moisture, moisture in the nonfat substance, and residual coagulant activity than all other reduced-fat cheeses. Proteolysis, as determined by PAGE and the level of water-soluble nitrogen, was also higher in cheese made with JFR1 than in all other cheeses. The HPLC analysis showed a significant increase in hydrophobic peptides (causing bitterness) during storage of cheese made with JFR1. Cheese made with the capsule-forming nonropy adjunct of S. thermophilus, which contained lower moisture and moisture in the nonfat substance levels and lower chymosin activity than did cheese made with JFR1, accumulated less hydrophobic peptides. In conclusion, some EPS-producing cultures produced reduced-fat Cheddar cheese with moisture in the nonfat substance similar to that in its full-fat counterpart without the need for modifying the standard cheese-making protocol. Such cultures might accumulate hydrophobic (bitter) peptides if they do not contain the system able to hydrolyze them. For making high quality reduced-fat Cheddar cheese, EPS-producing cultures should be used in conjunction with debittering strains.

Key Words: reduced-fat Cheddar cheese • proteolysis • exopolysaccharide-producing cultures

Abbreviation key: EPS = exopolysaccharide, FFC = full-fat control cheese, MNFS = moisture in the nonfat substance, RF-3534 = reduced-fat cheese made with the moderate ropy strain Streptococcus thermophilus CHCC 3534, RF-5842 = reduced-fat cheese made with the EPS-negative genetic variant Streptococcus thermophilus CHCC 5842, RFC = reduced-fat control cheese, RF-JFR1 = reduced-fat cheese made with the ropy culture Lactococcus lactis ssp. cremoris JFR1, RF-Slab = reduced-fat cheese made with the capsule-forming nonropy strain Streptococcus thermophilus Slab, WSN = water-soluble nitrogen

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