Effect of Lactococcus lactis on Texture and Flavor of Cheddar Cheese during Ripening

doi:10.7506/spkx1002-6630-201321034

Abstract

Abstract:

Lactococcus lactis KLDS4.0326 and KLDS4.0424 isolated from traditionally fermented dairy products were
used to produce Cheddar cheese, and the proteolysis, microstructural change, texture parameter variation and flavor substance
distribution were analyzed during cheese ripening. Our results showed a decrease in casein content and formation of
some new small peptides as well as hardness and cohesion, but an increase in adhesion, elasticity and chewiness as well as
maturation time. More compact cross-section of cheese was observed, thus forming a relatively dense and smooth texture.
Fifty-nine kinds of flavor compounds were detected in the cheeses, among which the volatile acids and carbonyl compounds
were the major source of the characteristic cheese flavor.

Key words: Lactococcus lactis, cheese, texture, flavor compounds

CLC Number:

Q939.97

CHEN Jun-liang1,2，TIAN Fen3，HUO Gui-cheng2,*，ZHANG Hui-yun1. Effect of Lactococcus lactis on Texture and Flavor of Cheddar Cheese during Ripening[J]. FOOD SCIENCE, 2013, 34(21): 163-167.

References

[1] 赵新淮. 乳品科学百科全书，第一卷［M］．北京: 科学出版社，2009: 403 -412.

[2] Singh T K，Drake M A，Caldwallader K R. Flavor of Cheddar cheese: a chemical and sensory perspective［J］． Comprehensive Reviews in Food Science and Food Safety，2003，2( 4) : 139 -162.

[3] Fox P F，McSweeney P L H. Proteolysis during ripening［J］． Food Reviews International，1996，12: 457 -509.

[4] Pappa E C，Kandarakis I，Anifantakis E M，et al. Influence of types of milk and culture on the manufacturing practices，composition and sensory characteristics of Teleme cheese during ripening［J］． Food control，2006，17: 570 -581.

[5] Lawrence R.C., Gilles J. and Creamer L.K. 1993. Cheddar cheese and related dry-salted cheese varieties[M]. Cheese: Chemistry, Physics and Microbiology, 2:1-38.

[6] Pastorino Z.Y., Dobos M., Limsowtin G.K.Y. and Powell I.B. 2003. Integrated polymerase chain reaction-based procedures for the detection and identification of species and subspecies of the Gram-positive bacterial genus Lactococcus[J]. Journal of Applied Microbiology, 93:353-361.

[7] Lindberg A.M., Christiansson A., Rukke E.O., Eklund T. and Molin G. 1996. Bacterial flora of Norwegian and Swedish semi-hard cheese after ripening, with special reference to Lactobacillus[J]. Netherlands Milk and Dairy Journal, 50:563-572.

[8] Sousa M J, Ardo Y, McSweeney P L H. Advances in the study of proteolysis during cheeseripening[J]. International Dairy Journal, 2011(11):327～345.

[9] Roberto J Ceruti, Susana E Zorrilla, Guillermo A Sihufe. The influence of elevated initial ripening temperature on the proteolysis inReggianito cheese[J]. Food research international, 2012(48):34～40.

[10] Rehman S U，Drake M A，Farkye N Y. Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters［J］． Journal of Dairy Science，2008，91( 1) : 76 -84.

[11] 李丽，岳喜庆，张莉，等. 发酵剂对双蛋白干酪理化特性及风味的影响［J］．食品科学，2012，33( 6) : 15 -18.

[12] CHEN J L. Phenotypic, genotypic and technological characterization of Lacto?coccus lactis in traditional fermented dairy products from China[J] international milk science, 2011,66(1): 72-75.

[13] Daniela D Voigt, Francois Chevalier, John A Donaghy, et al. Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening [J]. Innovative Food Science and Emerging Technologies, 2012(13):23-30

[14] Gaiaschi A, Beretta B, Poiesi C, et al. Proteolysis of αs-casein as a marker of grana padano cheese ripening[J]. Journal of Dairy Science, 2000, 83(12):2733-2739.

[15] Gaiaschi A, Beretta B, Poiesi C, et al. Proteolysis of β-casein as a marker of grana padano cheese ripening[J]. Journal of Dairy Science, 2001, 84(1):60-65.

[16] 邹鲤岭, 李昌盛. 切达干酪成熟期间蛋白质降解的研究[J].乳业科学与技术,2010(2):69-71.

[17] 刘会平, 南庆贤, 马长伟. Mozzarella 干酪成熟中蛋白水解与功能特性的变化[J].农业工程学报,2006,22(6):182-187.