Biogenic amine content and proteolysis in Manchego cheese manufactured with Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters |
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| Affiliation: | 1. Massey Institute of Food Science & Technology, Massey University, Palmerston North, New Zealand;2. Department of Chemical and Biological Engineering, Montana State University, USA;3. Department of Mechanical and Industrial Engineering, Montana State University, USA;1. CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal;2. University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Serbia;1. Department of Food Technology, Faculty of Technology, Tomas Bata University, namesti TG Masaryka 5555, Zlín, 76001, Czech Republic;2. Dairy Research Institute, Ke Dvoru 12a, Prague, 16000 Czech Republic;3. Food Research Laboratory, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10, Brno, Czech Republic;4. Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University, namesti TG Masaryka 5555, Zlín, 76001, Czech Republic |
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| Abstract: | Two different autochthonous strain starter cultures, in which the acidifying starter was composed of strains of Lactococcus lactis, were used for the manufacture of pasteurised milk Manchego cheese. Proteolysis parameters, biogenic amines and sensory characteristics were evaluated and compared with those of commercial starter Manchego cheese and raw milk Manchego cheese manufactured without starter. Autochthonous starter cheeses, and especially those including Lactobacillus paracasei subsp. paracasei as adjunct, presented higher levels of proteolysis than in commercial starter cheese. The concentrations of total biogenic amines in autochthonous starter cheeses were much lower than in raw milk cheese and even lower than in commercial starter cheese. Cheese manufactured with the adjunct strain gave the best results for both flavour intensity and flavour quality, and was the most preferred by panellists. The results suggest that the culture containing Lb. paracasei subsp. paracasei as adjunct could be used for the manufacture of industrial Manchego cheese. |
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