Original scientific paper

Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening

Jelena Miocinovic orcid.org/0000-0003-1634-0555 ; University of Belgrade, Institute of Food Technology and Biochemistry, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
Zorica Radulovic
Zorana Miloradovic
Goran Trpkovic
Dragana Pesic Mikulec
Vladimir Pavlovic
Predrag Pudja

Abstract

The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.

Keywords

cheese; starter culture; microstructure; sensory properties

Hrčak ID:

83328

URI

https://hrcak.srce.hr/83328

Publication date:

19.6.2012.

Article data in other languages: croatian

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