Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin |
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| Affiliation: | 1. Department of Biochemistry and Molecular Biology, Federal University of Ceara, Campus do Pici, Cx. Postal 6033, Fortaleza, CEP 60451-970, Ceara, Brazil;2. Brazilian Agricultural Research Corporation, Embrapa Goats and Sheep, Estrada Sobral Groaíras km 4, Sobral, Ceara, Brazil;3. Department of Biological Sciences, Faculty of Exact Sciences, Plant Proteins Research Centre (CIProVe), National University of La Plata, La Plata, Argentina;4. NUBEX - Núcleo de Biologia Experimental, Centro de Ciências da Saúde, Universidade de Fortaleza-UNIFOR, Fortaleza, CE, Brazil |
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| Abstract: | This study investigated proteolysis in reduced-fat Cheddar cheese produced with camel chymosin and Lactococcus lactis subsp. cremoris with the ability to cleave the N-terminus of αS1-casein. The aim was to match the activity of bovine chymosin, which leads to softer cheese structure than camel chymosin. Cheeses were analysed for gross composition, casein and peptide breakdown, release of free amino acids, structure parameters and sensory characteristics. Selected Lc. lactis subsp. cremoris increased the amount of peptides and, to a limited extent, the total amount of free amino acids in the cheeses. One group of experimental cheeses was found to have a significantly firmer structure, higher stress at fracture and modulus of deformability than the reference cheeses. The addition of the selected proteolytic dairy strains of Lc. lactis subsp. cremoris to the cheeses did not result in extended breakdown of αS1-casein or a softer cheese structure. |
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