CHANGES IN EQUILIBRIUM MODULUS AND αsl-CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE

The effect of the freezing, frozen storage and thawing on textural parameters and α_sl-casein breakdown during the ripening of Port Salut Argentino cheese was studied. Moisture content, salt concentration, casein profiles and asymptotic equilibrium modulus were monitored in control cheeses ripened at 5C and in cheeses, stored at -22C for 30 days, thawed and ripened at 5C, for different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). The freezing process significantly increased the rate of α_sl-casein and α_sl-I-casein hydrolysis. This process may affect the susceptibility of α_sl-casein to chymosin attack and also the availability of hydrolytic enzymes released by damaged microorganisms, which may contribute to the faster hydrolysis of α_sl-I-casein. The freezing process did not significantly affect the decay rates of asymptotic equilibrium modulus. First order kinetics constants for decay of the asymptotic equilibrium modulus were 3.71 10^-2day^-1 (control cheeses, central zone), 8.48 10^-2 day^-1 (control cheeses, external zone), 4.52 10^-2 day^-1 (frozen cheeses, central zone), and 11.43 10^-2 day^-1 (frozen cheeses, external zone). Significant differences in the decay rates of asymptotic equilibrium modulus were found between central and external zones in control and frozen cheeses primarily due to differences in moisture contents of the sampling zones.     

Characterization of aromatic properties of old-style cheese starters

Old-style cheese starters were evaluated to determine their ability to produce cheese aroma compounds. Detailed analyses of the aroma-producing potential of 13 old-style starter cultures were undertaken. The proteolytic profile of the starters was established by an accelerated ripening study using a model cheese slurry and compared with those of a commercial aromatic starter and commercial Cheddar cheeses. To evaluate the aromatic potential of the starter cultures, quantification of free amino acids liberated and volatile compounds after 15 d of ripening at 30°C as well as sensory analysis were carried out. Results showed that proteolysis patterns of all 13 starter cultures in the curd model were comparable to those of commercial Cheddar cheeses. All tested cultures demonstrated the ability to produce high amounts of amino acids recognized as precursors of aroma compounds. Several differences were observed between the starters and commercial Cheddar cheeses regarding some amino acids such as glutamate, leucine, phenylalanine, proline, and ornithine, reflecting the various enzymatic systems present in the starters. Starters Bt (control) and ULAAC-E exhibited various significant differences regarding their free amino acid profiles, as confirmed by sensory analysis. In addition, identification of volatile compounds confirmed the presence of several key molecules related to aroma, such as 3-methylbutanal and diacetyl. Besides the aroma-producing aspect, 2 starters (ULAAC-A and ULAAC-H) seem to possess an important ability to generate large amounts of γ-aminobutyric acid, which contributed up to 15% of the total amino acids present in the model curd after 15 d ripening. γ-Aminobutyric acid is an amine well-known for its antihypertensive and calming effects.     

Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria

The microflora of semi-hard cheese made with DL-starter and propionic acid bacteria (PAB) is quite complex, and we investigated the influence of its variation on texture and contents of organic acids, free amino acids, and volatile compounds. Variation in the microflora within the normal range for the cheese variety Grevé was obtained by using a PAB culture in combination with different DL-starters and making the cheeses at 2 dairy plants with different time and temperature profiles during ripening. Propionic acid bacteria dominated the microflora during ripening after a warm room period at levels of log 8 to log 9 cfu/g, which was about 1 log unit higher than the total number of starter bacteria and about 2 log units higher than the number of nonstarter lactic acid bacteria. Eye formation was observed during the warm room period and further ripening (at 8 to 10°C). The amounts of acetate, propionate, total content of free amino acids, 2-propanol, and ethyl propionate in the ripened cheeses were related to the number of PAB. A decrease in the relative content of Asp and Lys and increase of Phe over the ripening time were different from what is observed in semi-hard cheese without PAB. The occurrence of cracks was higher in cheeses with more hydrolyzed α_S1- and β-casein, higher content of free amino acids, lower strain at fracture (shorter texture), and a greater number of PAB.     

Probiotic white cheese with Lactobacillus acidophilus

The objective of the present study was to determine the effects of Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of L. acidophilus during ripening of the cheese stored in vacuum or in brine. Two types of white cheeses, traditional cheese (control, made with Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and probiotic cheese (made with Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and L. acidophilus 593 N), were produced and ripened in vacuum pack or in brine at 4°C for 90 days. Cheese samples were assessed for microbiological and compositional properties, proteolysis, and sensory evaluation at different ripening stages. On ripening in vacuum pack, L. acidophilus survived to numbers >10⁷ cfu g⁻¹, which is necessary for positive effects on health. Protein, dry matter, salt content, and percentage of lactic acid in the vacuum-packed and brine-salted probiotic cheeses were significantly different. Also, the lactic acid content of probiotic cheeses was slightly higher than that of the controls for both vacuum- and brine-packed cheeses. Vacuum-packed probiotic cheese had the highest levels of proteolysis and the highest sensory scores of all cheeses. Consequently, L. acidophilus could be used for the manufacturing of probiotic white cheese to shorten ripening time and vacuum packaging is the preferred storage format.     

Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents

The objective of this study was to describe the proteolysis and lipolysis profiles in goat cheese made in the Canary Islands (Spain) using raw milk with 3 different fat contents (0.5, 1.5, and 5%) and ripened for 1, 7, 14, and 28 d. β-Casein was the most abundant protein in all cheeses and at all ripening times. Quantitative analysis showed a general decrease in caseins as ripening progressed, and degradation rates were higher for α_S1-casein than for β-casein and α_S2-casein. Furthermore, the degradation rate during the experimental time decreased with lower fat contents. The α_S2-casein and α_S1-casein levels that remained in full-fat and reduced-fat cheeses were less than those in low-fat cheese. In contrast, β-casein also showed degradation along with ripening, but differences in degradation among the 3 cheese types were not significant at 28 d. The degradation products increased with the ripening time in all cheeses, but they were higher in full-fat cheese than in reduced-fat and low-fat cheeses. The free fatty acid concentration per 100 g of cheese was higher in full-fat cheese than in reduced- and low-fat cheese; however, when the results were expressed as milligrams of free fatty acids per gram of fat in cheese, then lipolysis occurred more rapidly in low-fat cheese than in reduced- and full-fat cheeses. These results may explain the atypical texture and off-flavors found in low-fat goat cheeses, likely the main causes of non-acceptance.     

Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese

Penicillium roqueforti plays an important role in the ripening of blue-veined cheeses, mostly due to lactic acid consumption and to its extracellular enzymes. The strong activity of P. roqueforti proteinases may bring about cheese over-ripening. Also, free amino acids at high concentrations serve as substrates for biogenic amine formation. Both facts result in shorter product shelf-life. To prevent over-ripening and buildup of biogenic amines, blue-veined cheeses made from pasteurized ovine milk were high-pressure treated at 400 or 600 MPa after 3, 6, or 9 wk of ripening. Primary and secondary proteolysis, biogenic amines, and sensory characteristics of pressurized and control cheeses were monitored for a 90-d ripening period, followed by a 270-d refrigerated storage period. On d 90, treatments at 400 MPa had lowered counts of lactic acid bacteria and P. roqueforti by less than 2 log units, whereas treatments at 600 MPa had reduced lactic acid bacteria counts by more than 4 log units and P. roqueforti counts by more than 6 log units. No residual α-casein (CN) or κ-CN were detected in control cheese on d 90. Concentrations of β-CN, para-κ-CN, and γ-CN were generally higher in 600 MPa cheeses than in the rest. From d 90 onwards, hydrophilic peptides were at similar levels in pressurized and control cheeses, but hydrophobic peptides and the hydrophobic-to-hydrophilic peptide ratio were at higher levels in pressurized cheeses than in control cheese. Aminopeptidase activity, overall proteolysis, and free amino acid contents were generally higher in control cheese than in pressurized cheeses, particularly if treated at 600 MPa. Tyramine concentration was lower in pressurized cheeses, but tryptamine, phenylethylamine, and putrescine contents were higher in some of the pressurized cheeses than in control cheese. Differences in sensory characteristics between pressurized and control cheeses were generally negligible, with the only exception of treatment at high pressure level (600 MPa) at an early ripening stage (3 wk), which affected biochemical changes and sensory characteristics.     

Proteolysis in ultra-filtered and conventional Iranian white cheese during ripening

Conventional and ultra-filtered (UF) Iranian white cheeses were made with almost identical gross chemical composition and the extent and characteristics of proteolysis were studied during ripening. UF cheeses exhibited a lower rate of development of pH 4.6-soluble nitrogen than conventional cheeses. The rates of degradation of α_s1-casein and particularly β-casein were lower in UF cheeses than in conventional cheeses. Plasmin activity was lower in UF cheeses than that in conventional cheese, whereas coagulant activity was higher in the former. Noticeable qualitative and quantitative differences were observed in reverse-phase high performance liquid chromatography (RP-HPLC) peptide profiles between UF and conventional white cheeses and chemometric analysis of peak height data distributed the cheeses into two separate groups. The levels of free amino acids in UF cheeses were lower than in conventional cheeses. Lower peptide degradation and production of amino acids suggested slower ripening, which may have been associated with the weak aroma development characteristic of UF cheeses.     

Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheese

Freezing and long-term frozen storage had minimal impact on the rheology and proteolysis of soft cheese made from caprine milk. Plain soft cheeses were obtained from a grade A goat dairy in Georgia and received 4 storage treatments: fresh refrigerated control (C), aged at 4°C for 28 d; frozen control (FC), stored at −20°C for 2 d before being thawed and aged in the same way as C cheese; and 3-mo frozen (3MF), or 6-mo frozen (6MF), stored at −20°C for 3 or 6 mo before being thawed and aged. Soft cheeses had fragile textures that showed minimal change after freezing or over 28 d of aging at 4°C. The only exceptions were the FC cheeses, which, after frozen storage and aging for 1 d at 4°C, were significantly softer than the other cheeses, and less chewy than the other frozen cheeses. Moreover, after 28 d of aging at 4°C, the FC cheeses tended to have the lowest viscoelastic values. Slight variation was noted in protein distribution among the storage treatment, although no significant proteolysis occurred during refrigerated aging. The creation and removal of ice crystals in the cheese matrix and the limited proteolysis of the caseins showed only slight impact on cheese texture, suggesting that frozen storage of soft cheeses may be possible for year-round supply with minimal loss of textural quality.     

Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese

The changes in proteolysis, calcium (Ca) equilibrium, and functional properties of natural Cheddar cheeses during ripening and the resultant processed cheeses were investigated. For natural Cheddar cheeses, the majority of the changes in pH 4.6 soluble nitrogen as a percentage of total nitrogen (pH 4.6 SN/TN) and the soluble Ca content occurred in the first 90 d of ripening, and subsequently, the changes were slight. During ripening, functional properties of natural Cheddar cheeses changed, that is, hardness decreased, meltability was improved, storage modulus at 70 °C (G'T=70) decreased, and the maximum tan delta (TDmax) increased. Both pH 4.6 SN/TN and the soluble Ca were correlated with changes in functional properties of natural Cheddar cheeses during ripening. Kendall's partial correlation analysis indicated that pH 4.6 SN/TN was more significantly correlated with changes in hardness and TDmax. For processed cheeses manufactured from natural Cheddar cheeses with different ripening times, the soluble Ca content did not show significant difference, and the trends of changes in hardness, meltability, G'T=70, and TDmax were similar to those of natural Cheddar cheeses. Kendall's partial correlation analysis suggested that only pH 4.6 SN/TN was significantly correlated with the changes in functional properties of processed cheeses.     

Inhibition of Residual Coagulant in Cheese using Pepstatin

Pepstatin A, an inhibitor of acid proteases, was added (7.5, 15 or 30 μmol L^-1) to the curds/whey mixture at the start of cooking to inhibit residual coagulant in miniature (20 g) Cheddar-type cheeses. No degradation of _s1-casein was observed by urea–polyacryl amide gel electrophoresis (PAGE) in the pepstatin-treated cheeses, indicating that all the concentrations of pepstatin used in this study effectively inhibited residual coagulant throughout ripening. The level of water-soluble N (WSN) as % of total N increased very slowly in the pepstatin-treated cheeses, while there was a steady increase in WSN in the control cheeses; after 4 months of ripening, the level of WSN in the control cheese was nearly three times as high as in the cheese treated with 30 μmol L^-1 pepstatin. Urea–PAGE of water-soluble fractions (WSF) showed marked differences between pepstatin-treated cheeses and their respective controls throughout ripening. Reverse-phase HPLC of the WSF of the cheeses showed that the peptides _s1-CN f1-9/13, which are formed from the chymosin-produced peptide, _s1-CN f1-23, by the action of the cell envelope-associated proteinase of Lactococcus, were not present in pepstatin-treated cheeses. Levels of total free amino acids (as determined by the Cd–ninhydrin method) were higher in controls than in pepstatin-treated cheeses throughout ripening. The results of this study demonstrated that pepstatin is a very effective inhibitor of residual coagulant in cheese.     

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

The evolution of free amino acids (FAA) in Caciocavallo cheeses, made with cow milk (CC) and cow milk mixed with ewe (CE) and goat (CG) milk, was studied throughout ripening. In all Caciocavallo cheeses produced, the total free amino acid (TFAA) content increased during ripening. In general, the highest TFAA content was found in cow cheeses, and the lowest in CG cheeses, whereas CE cheeses ranged over an intermediate level. In all the analyzed samples, during ripening, the content of the individual FAA increased with the exception of arginine. Tyrosine and histidine were found only in CE samples from the middle to the end of ripening. The major FAA found throughout the whole ripening period, in all types of cheese, were leucine, phenylalanine, lysine, valine, asparagine, γ-aminobutyric acid, and ornithine. The TFAA and several AA showed significant differences in ripening time, whereas tyrosine and histidine showed significant differences in kinds of milk.     

The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom

ABSTRACT:  Cheddar cheese ripened at 8 °C was sampled at 7, 14, 28, 56, 112, and 168 d and subsequently used for the manufacture of processed cheese. The cheddar cheese samples were analyzed throughout ripening for proteolysis while the textural and rheological properties of the processed cheeses (PCs) were studied. The rate of proteolysis was the greatest in the first 28 d of cheddar cheese ripening but began to slow down as ripening progressed from 28 to 168 d. A similar trend was observed in changes to the texture of the PC samples, with the greatest decrease in hardness and increase in flowability being in the first 28 d of ripening. Confocal scanning laser microscopy showed that the degree of emulsification in the PC samples increased as the maturity of the cheddar cheese ingredient increased from 7 to 168 d. This increased emulsification resulted in a reduction in the rate of softening in the PC in samples manufactured from cheddar cheese bases at later ripening times. Multivariate data analysis was performed to summarize the relationships between proteolysis in the cheddar cheese bases and textural properties of the PC made therefrom. The proportion of α _{s 1}-casein (CN) in the cheddar cheese base was strongly correlated with hardness, adhesiveness, fracturability, springiness, and storage modulus values for the corresponding PC. Degradation of α _{s 1}-CN was the proteolytic event with the strongest correlation to the softening of PC samples, particularly those manufactured from cheddar cheese in the first 28 d of ripening.     

The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch‐type cheese

The aim of the study was (i) to detect changes of dry matter, NaCl and twenty‐two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe the changes of the above‐mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening/storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening/storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period. Early release of cheeses into storage rooms with lower temperature significantly affected properties of these products.     

Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheeses

The physicochemical and organoleptic characteristics of two batches of Cabrales cheese, stored at −20°C for 4 and 8 months, respectively, were studied during subsequent ripening. Frozen storage did not result in significant alterations in overall compositional, rheological and sensory properties or the level of lipolysis. The extent of proteolysis was slightly lower in the cheeses frozen prior to ripening.     

Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses

The effect of freezing at −30 °C, frozen storage at −22 °C for 30 days and thawing at 5 °C on proteolysis during ripening of Port Salut Argentino cheese was studied. Cheeses were sampled at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration and RP-HPLC of the nitrogenous fractions (water-insoluble fraction, water-soluble fraction and free amino acids in the sulfosalicylic acid-soluble fraction) were analysed. The freezing process did not affect moisture and salt contents at the beginning of the ripening period nor moisture and salt redistribution during the ripening period studied. However, the freezing process affected proteolysis during ripening of Port Salut Argentino cheeses that had been frozen prior to ripening. There was increased breakdown of α_s1-casein and α_s1-I-casein, and increased breakdown of peptides of the water-soluble fraction (including α_s1-CN (f1-23)) along with an early development of free amino acids.     

乳清添加对马苏里拉奶酪成熟过程中风味物质及其品质的影响

该研究以未添加乳清的马苏里拉奶酪为对照,考察乳清对马苏里拉奶酪成熟期内（0 d、30 d、60 d、90 d）乳酸菌活菌数、油脂析出性、挥发性风味物质及氨基酸含量的影响,并对挥发性风味物质与氨基酸进行相关性分析。结果表明,在奶酪成熟期内,两种奶酪的活菌数均呈先增加后减少的趋势,油脂析出性均增加,且乳清奶酪均高于对照奶酪;两种奶酪的挥发性风味物质存在差异,从2种奶酪中共检测到61种挥发性风味物质,其中对照奶酪中共检出43种,乳清奶酪中共检出55种。乳清奶酪中的醇、酸、醛、酮、酯类物质的含量及种类均高于对照。两种奶酪成熟期间均分别检测到15种游离氨基酸,乳清奶酪成熟90 d时的氨基酸含量（848.92 mg/kg）高于对照奶酪（663.44 mg/kg）。除精氨酸、丝氨酸、酪氨酸、天冬氨酸外,其余氨基酸对20种挥发性风味物质具有积极作用。综上,乳清添加可提升马苏里拉奶酪的风味。     

Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese

Bloomy rind cheeses, including Camembert and related varieties, can be produced using alternative processes that vary based on milk preacidification, cutting, curd handling, and ripening parameters. Modification of these parameters creates distinct cheeses such as lactic curd, stabilized curd, and hybrids of the two. The objective of this study was to determine the influence of 5 Camembert-type cheese recipes on the composition and characteristics during ripening. Five varieties of Camembert-type cheese were produced: (1) lactic curd, (2) sweet curd, (3) washed curd, (4) solubilized curd, and (5) stabilized curd. Cheeses were aged at 13°C for 10 d, during the mold growth phase, and 7°C from d 11 until 50. Key quality metrics including texture development, pH (center and surface), and color were monitored throughout shelf-life. Compositional evaluation (d 5; fat, protein, moisture, salt, and minerals) grouped cheeses into 3 categories: (1) lactic curd, (2) sweet and washed curd, and (3) solubilized and stabilized curd. The lactic curd and stabilized curd were consistently the most different varieties for composition and quality metrics. Moisture content of Camembert-type varieties ranged from 53.15 to 57.99%, Ca ranged from 0.23 to 0.45%, and P ranged from 0.21 to 0.40%. All varieties followed the expected pH evolution on the rind and in the paste with the pH of the rind reaching 7 by d 10, and paste pH reaching 7 between 35 and 50 d. The displacement of the paste (distance traveled upon cutting) for the lactic curd was the greatest among the 5 varieties, reaching an average of 27 ± 1.9 mm (mean ± standard error) after 50 d of ripening and 60 min of flow time. The stabilized curd on the other hand traveled the shortest distance, reaching an average of 4 ± 0.4 mm at the same time point. Browning, considered a defect in mold-ripened cheeses, was observed in all varieties, but was most substantial for lactic curd (lightness, L*, decreased from 87.19 to 68.58). Based on these quality metrics the shelf-life of these recipes was estimated with the lactic curd having the shortest, and the stabilized curd having the longest. Examining Camembert-type cheese quality metrics for these 5 varieties can assist cheesemakers during recipe formulation and selection of cheese-making practices to achieve optimum product quality.     

Effects of frozen and refrigerated storage on organic acid profiles of goat milk plain soft and Monterey Jack cheeses

The effects of 6 mo of freezing and refrigeration on organic acid profiles of 2 types of goat milk cheese [plain soft (PS) and Monterey Jack (MJ)] were studied in comparison with those of a nonfrozen control (NFC). Three lots of commercial PS cheeses were purchased, and 3 lots of MJ cheeses were manufactured at the University dairy plant. Each lot of the 2 types of cheeses was subdivided into 4 equal portions, and one subsample of each cheese was immediately stored at 4°C as the NFC for 0, 14, and 28 d. The other 3 were immediately frozen (−20°C) for 0, 3, and 6 mo (0MF, 3MF, and 6MF) and subsequently thawed the next day at 4°C. The samples were then stored at 4°C for 0, 14, and 28 d. Organic acids were quantified using an HPLC. The PS had no pyruvic acid, and MJ contained no isotartaric acid; however, several unknown large peaks appeared between propionic and butyric acids. Differences in organic acid contents between PS and MJ cheeses were significant for all acids except citric and lactic acid. Lot effect was significant for most of the known acids, indicating that variations existed in milk composition and manufacturing parameters. Effects of storage treatments (NFC, 0MF, 3MF, and 6MF) were significant for most organic acids, except for orotic and a few unidentified acids. Aging at 4°C for 4 wk had little influence on all organic acids, except butyric acid. Concentrations of butyric, lactic, propionic, tartaric, and uric acids were significantly elevated as the frozen storage period advanced. At the initial stage, there were no differences in pH and acid degree values between NFC and frozen-stored groups of both cheeses. However, acid degree values gradually increased as the refrigerated storage extended up to 4 wk, indicating that lipolysis increased as the refrigeration storage at 4°C advanced. Although levels of several organic acids were changed in the goat cheeses, the prolonged frozen storage, up to 6 mo, was apparently feasible for extending storage.     

Substitution of natural whey starter by mixed strains of Lactobacillus helveticus in the production of Reggianito Argentino cheese

Reggianito Argentino cheeses were manufactured with mixed strains of Lactobacillus helveticus cultured in free viable bacteria whey. As controls, cheeses with natural whey starter were made. Gross composition of cheeses did not differ significantly. The number of total termophilic lactic acid bacteria at the end of ripening was near 10⁷ CFU/g, but when the strain Lh 209 was present in the mixture, this number was 10⁶ CFU/g. Soluble nitrogen at pH 4.6 did not differ between control and experimental cheeses, but soluble nitrogen in tricloroacetic acid 12% and phosphotungstic acid 2.5% showed significant differences at the end of ripening, being higher the values when the strain Lh 209 was present in the mixture. Electrophoretic profiles for control and experimental cheeses were very similar at 0, 90 and 180 days of ripening. An increase in the acid degree value of fat during ripening was noticeable indicating a lipolytic activity in the cheese matrix that was similar for the different strains mixtures. Results from sensory analysis did not show differences among the cheeses of these tests. Despite some differences in the production tricloroacetic and phosphotungstic acid soluble nitrogen were observed for mixtures in which Lh 209 was present, all cheeses were good quality Reggianito Argentino cheeses. These results open and interesting prospective for the use of selected strains culture in whey in substitution of natural whey.