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Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Texture and Melting Properties^*

S. Awad^1,, A. N. Hassan¹ and K. Muthukumarappan²

¹ Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, and
² Department of Agricultural and Biosystems Enginering, South Dakota State University, Brookings 57007

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

Textural, melting, and sensory characteristics of reduced-fat Cheddar cheeses made with exopolysaccharide (EPS)-producing and nonproducing cultures were monitored during ripening. Hardness, gumminess, springiness, and chewiness significantly increased in the cheeses as fat content decreased. Cheese made with EPS-producing cultures was the least affected by fat reduction. No differences in hardness, springiness, and chewiness were found between young reduced fat cheese made with a ropy Lactococcus lactis ssp. cremoris [JFR1; the culture that produced reduced-fat cheese with moisture in the nonfat substance (MNFS) similar to that in its full-fat counterpart] and its full-fat counterpart. Whereas hardness of full-fat cheese and reduced-fat cheese made with JFR1 increased during ripening, a significant decrease in its value was observed in all other cheeses. After 6 mo of ripening, reduced fat cheeses made with all EPS-producing cultures maintained lower values of all texture profile analysis parameters than did those made with no EPS. Fat reduction decreased cheese meltability. However, no differences in meltability were found between the young full-fat cheese and the reduced-fat cheese made with the ropy culture JFR1. Both the aged full- and reduced-fat cheeses made with JFR1 had similar melting patterns. When heated, they both became soft and creamy without losing shape, whereas reduced-fat cheese made with no EPS ran and separated into greasy solids and liquid. No differences were detected by panelists between the textures of the full-fat cheese and reduced-fat cheese made with JFR1, both of which were less rubbery or firm, curdy, and crumbly than all other reduced-fat cheeses.

Key Words: reduced-fat Cheddar cheese • exopolysaccharide • texture • meltability

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

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