Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses
L Ong, NP Shah
JOURNAL OF FOOD SCIENCE | WILEY | Published : 2009
Bifidobacterium longum 1941, B. animalis subsp. lactis LAFTI B94, Lactobacillus casei 279, Lb. casei LAFTI L26, Lb. acidophilus 4962, or Lb. acidophilus LAFTI L10 were used as an adjunct in the production of Cheddar cheeses, which were ripened at 4 and 8 degrees C for 24 wk. Effects of ripening temperatures and probiotic adjuncts on proteolysis and sensory evaluation of the cheeses were examined. Higher ripening temperature increased the level of proteolysis in the cheeses. Product of proteolysis and organic acids released during ripening were shown to be important for the flavor of Cheddar cheeses. There were positive and significant correlations between the levels of soluble nitrogen, lact..View full abstract
This study was made possible through a grant from Australian Research Council (ARC) under a strategic partnership with industry for research and training (SPIRT) scheme in collaboration with DSM Food Specialties Pty. Ltd. (New SouthWales, Australia).