Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening |
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| Affiliation: | 1. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy;2. Istituto di Scienze dell''Alimentazione, CNR, Avellino, Italy;3. Dipartimento di Agraria, Università degli Studi di Napoli “Federico II”, Portici (NA), Italy;1. Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze, 49/A, 43124, Parma, Italy;2. Consiglio per la Ricerca e la sperimentazione in Agricoltura, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie, via A. Lombardo, 11, 26900 Lodi, Italy;3. Multidisciplinary Interdepartmental Dairy Center - MILC, University of Parma, Parma, Italy |
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| Abstract: | Cheddar cheeses were manufactured on a pilot scale (500 L vats) with three different Lactobacillus helveticus strains, which showed varying degrees of autolysis, added as adjuncts to the starter. Autolysis of adjunct strains was monitored by reduction in cell numbers, level of intracellular enzymes released into the cheese, and by the consequent changes in the degree of proteolysis and concentration of free amino acids in the cheese. The flavour profiles of the cheeses at 6 months were also determined. Significant variation in viability of the Lb. helveticus strains, which showed a positive correlation with the indicators of autolysis, was observed. However, cheese manufactured with the most autolytic strain did not receive the highest flavour scores. The results indicate that whereas autolysis of adjunct strains is an important factor in Cheddar cheese flavour development, other factors also contribute to the overall flavour improvement observed. |
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