Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Journal of Dairy Science
N E CostaTom P Beresford

Abstract

Fat-reduced cheeses often suffer from undesirable texture, flavor, and cooking properties. Exopolysaccharides (EPS) produced by starter strains have been proposed as a mechanism to increase yield and to improve the texture and cooking properties of reduced-fat cheeses. The objective of this work was to assess the influence of an exopolysaccharide on the yield, texture, cooking properties, and quality of half-fat Cheddar cheese. Two pilot-scale half-fat Cheddar cheeses were manufactured using single starters of an isogenic strain of Lactococcus lactis ssp. cremoris (DPC6532 and DPC6533) that differed in their ability to produce exopolysaccharide. Consequently, any differences detected between the cheeses were attributed to the presence of the exopolysaccharide. The results indicated that cheeses made with the exopolysaccharide-producing starter had an 8.17% increase in actual cheese yield (per 100 kg of milk), a 9.49% increase in moisture content, increase in water activity and water desorption rate at relative humidities <or=90%, significant differences in the cheeses microstructure, and a significant improvement in both textural and cooking properties, without negatively affecting the flavor profiles of the cheeses.

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Citations

May 1, 2013·Critical Reviews in Food Science and Nutrition·Paulraj KanmaniVenkatesan Arul
Oct 7, 2015·Frontiers in Microbiology·María I TorinoFernanda Mozzi
Nov 21, 2017·Journal of Dairy Science·M E Johnson
May 5, 2020·Pakistan Journal of Biological Sciences : PJBS·Mahmoud A MailamHamdy A Shaaban
Mar 28, 2018·Annual Review of Food Science and Technology·Kieran M LynchElke K Arendt
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Rounak ChourasiaAmit Kumar Rai
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Mehran MoradiAnita Lotfi
Jan 23, 2021·International Journal of Biological Macromolecules·Ghoson M DabaWaill A Elkhateeb
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Myriam LoefflerJochen Weiss

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