TY - JOUR
T1 - Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese
T2 - chemical, microbiological and rheological evaluation
AU - Møller, Kirsten Kastberg
AU - Rattray, Fergal Patrick
AU - Ardö, Ylva Margareta
PY - 2013/12
Y1 - 2013/12
N2 - With the aim of counteracting adverse sensory characteristics of salt reduction in Cheddar cheese, use of a glutamate decarboxylase-negative starter, camel chymosin as coagulant and Lactobacillus helveticus CHCC 4481 and Lactobacillus pentosus CHCC 13992 as adjuncts were investigated. Chemical, microbiological and rheological changes in low-salt (0.85%)/normal-moisture (37.7%) content cheeses were determined. Camel chymosin showed a large capacity for decreasing bitter peptide formation and Lb. helveticus CHCC 4481 for increasing bitter peptide degradation and for the release of flavour enhancing amino acids. An additional small amount of free Glu was gained from the use of the glutamate decarboxylase-negative starter. Lb. pentosus CHCC 13992 successfully converted all residual citrate into the flavour enhancer, succinate after 150 days of ripening. Rheological effects as determined by fracture strain (εH,f) and Young's modulus (E) appeared of secondary relevance in terms of quality recovery as none of the low-salt cheeses deviated from normal-salt ranges.
AB - With the aim of counteracting adverse sensory characteristics of salt reduction in Cheddar cheese, use of a glutamate decarboxylase-negative starter, camel chymosin as coagulant and Lactobacillus helveticus CHCC 4481 and Lactobacillus pentosus CHCC 13992 as adjuncts were investigated. Chemical, microbiological and rheological changes in low-salt (0.85%)/normal-moisture (37.7%) content cheeses were determined. Camel chymosin showed a large capacity for decreasing bitter peptide formation and Lb. helveticus CHCC 4481 for increasing bitter peptide degradation and for the release of flavour enhancing amino acids. An additional small amount of free Glu was gained from the use of the glutamate decarboxylase-negative starter. Lb. pentosus CHCC 13992 successfully converted all residual citrate into the flavour enhancer, succinate after 150 days of ripening. Rheological effects as determined by fracture strain (εH,f) and Young's modulus (E) appeared of secondary relevance in terms of quality recovery as none of the low-salt cheeses deviated from normal-salt ranges.
U2 - 10.1016/j.idairyj.2013.05.015
DO - 10.1016/j.idairyj.2013.05.015
M3 - Journal article
SN - 0958-6946
VL - 33
SP - 163
EP - 174
JO - International Dairy Journal
JF - International Dairy Journal
IS - 2
ER -