THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (LMC/Food - P1)
Keywords: White-brined cheese, adjunct cultures, lipolysis, proteolysis, urea-PAGE electrophoresis
The influence of different adjunct cultures on the some chemical and biochemical properties of White-brined cheese was investigated. Four batches of cheese were produced: C, with no added adjuncts, containing only cheese culture (Lactococcus lactis ssp. lactis plus Lc. lactis ssp. cremoris); CY, containing C culture plus yoghurt culture (Streptococcus thermophilus + Lb. delbrueckii ssp. bulgaricus); CH, containing C culture plus Lactobacillus helveticus and CYH, containing all of them. Analyses were carried out on days of 2, 30, 60 and 90 of ripening. It was found that the addition of different adjunct starters to the cheese influenced (P<0.01) the chemical composition significantly, except salt contents (p>0.05). Total solids, protein, fat and pH values were higher in C cheese than the others. On the other hand, titratable acidity of C and CY cheeses was lower than that of CH and CYH cheeses. Although the lipolysis (acid degree value, ADV), water-soluble nitrogen (WSN) and trichloro acetic acid-soluble nitrogen (TCA-SN) values of cheeses were affected significantly (p<0.01) from these treatments, no significant differences exist (p>0.05) among phosphotungstic acid-soluble nitrogen (PTA-SN) values. Cheeses made with CYH culture had the highest lipolysis, WSN and TCA-SN. Degradation rates of (alpha)s1- and (beta)-casein were higher in CYH cheese followed by CY, CH and C cheeses. Also, breakdown products of casein were higher in CY, CH and CYH cheeses compared to control cheese. The amounts of (alpha)s1- and (beta)-caseins of all cheese samples decreased continuously during the ripening period, while the amounts of (alpha)s1-I casein and other breakdown products increased.
See the full pdf manuscript of the abstract.
Presented Wednesday 19, 13:30 to 15:00, in session Innovations in Food Technology - Poster Session (LMC/Food - P1).
