The use of freeze-shocked lactic starters in low-fat white pickled cheese

Gursel A., Gursoy A., Senel E., Deveci O., Karademir E.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.58, no.5-6, pp.279-282, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 58 Issue: 5-6
  • Publication Date: 2003
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.279-282
  • Keywords: white pickled cheese (freeze-shocked lactic starters), LACTOBACILLUS-HELVETICUS, CHEDDAR CHEESE, FLAVOR DEVELOPMENT, GOUDA CHEESE, HEAT, PROTEOLYSIS, PEPTIDASE, ADJUNCTS
  • Ankara University Affiliated: No

Abstract

Freeze-shocked Lactobacillus helveticus and L. bulgaricus were examined to accelerate the ripening and improve the body, texture and flavour characteristics of low-fat white pickled cheese. The physical, chemical and sensory properties of the experimental cheeses with 20% fat-in-dry matter were comparatively evaluated with that of the low-fat and full-fat controls on days 1, 30, 60 and 90 at 7 +/- 1 degreesC. No adverse effect was found on gross composition of the cheese samples treated with freeze-shocked bacteria. With regard to proteolysis, better results were obtained from freeze-shocked L. helveticus. Organoleptic evaluation showed that all the experimental cheeses had almost the same scores for body and texture, but the cheeses treated with freeze-shocked L. helveticus or L. bulgaricus received lower flavour scores than the full-fat control cheese.