Özet
In this study, the effect of the commercial adjunct culture of CR-319 containing
Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. cremoris on the
microbiological, chemical, biochemical, textural and sensorial properties of the full-fat
ultrafiltrated (UF) white cheese was investigated. UF cheese was manufactured by using
normal starter culture (control cheese) or by the addition of adjunct culture of CR-319 in
addition to starter culture (experimental cheese). Cheese samples were analysed during 120
days of ripening. It was found that addition of adjunct culture influenced all chemical
composition, cheese yield, number of lactic acid bacteria, proteolysis, lipolysis, organic
acid and sugar levels, volatile compositions, textural and sensorial characteristics of the
cheese within different levels.
Biochemical changes were more evident after the 60th day of ripening. Depending on high
aminopeptidase activity of CR-319 commercial adjunct culture, secondary proteolysis was
found at higher level, especially on the 120th days of ripening. However, primary
proteolysis was also affected at experimental cheeses. Those results were supported by
urea-PAGE and RP-HPLC. The total free fatty acid level was also affected by adjunct
addition. But, its effect was limited (P > 0.05). In experimental cheeses, residual lactose
level (~1.54%) was higher than the control cheese while residual galactose level (~0.15%)
was lower. It has been found that the adjunct culture containing UF cheese samples had
higher level of ketones such as diacetyl, 2,3 pentanedione, acetoin than the control cheeses.
Sensorial properties of experimental cheeses were positively affected by adjunct culture
and total acceptability was higher than the control cheeses. The use of adjunct culture
slightly improved flavour intensity and decreased bitterness. Overall, CR-319 adjunct
culture enhanced proteolysis, lipolysis, taste and aroma characteristics which are important
for balanced flavour, whilst bitterness was reduced. It leads to partially much more
creamy-like texture in UF cheeses. But, those effects were limited until the 60th or the 90th
day of ripening.
Künye
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