Changes during ripening of reduced-fat Dutch-type cheeses produced with low temperature and long time (LTLT) heat-treated adjunct starter culture
Abstract
Reduced-fat Dutch-type cheeses with low temperature and long time (LTLT) heat-treated adjunct starter cultures produced in the dairy industry were analyzed for basic chemical, proteolytic, microbiological, texture and organoleptic characteristics. Cheeses were produced with 1.5% addition of XT-312 starter heat-treated at 65 °C for 10 or 30 min. Particular analyses were carried out after 3, 6, 9 and 12 weeks of cheeses ripening. The use of the adjunct XT-312 starter heat-treated at both 10 and 30 min caused acceleration of the ripening process compared to control cheeses. The cheeses were determined for the content of nitrogen soluble at pH 4.6, TCA soluble nitrogen and ammonia nitrogen. The long time of the heat treatment of the additional starter turned out to be effective in improving textural and organoleptic characteristics of the analyzed reduced-fat cheeses.
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The reduction in moisture value of Cheddar cheeses during the ripening period may be because of biochemical variations and development of lactic acid, which resulted in contraction of curd and moisture loss.
“In addition, the reduction in moisture value of Cheddar cheeses in the ripening period may be because of the biochemical variations and development of lactic acid which resulted in contraction of curd and which put an end to the aqueous stage of cheese. It also resulted in moisture loss in the ripening period (Garbowska et al. 2016).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Garbowska et al. 2016
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Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · AMB Express · doi:10.1186/s13568-021-01205-9 · Cited by 23 · see citing works
- Authors
- Garbowska, M., Pluta, A., & Berthold-Pluta, A.
- Affiliations
- Institute of Agricultural and Food Biotechnology (PL)
- Warsaw University of Life Sciences (PL)
- Corresponding author
- Garbowska, Monika
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2016-06
- Volume
- 69
- Pages
- 287-294
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2262949377
- Cited by
- 12
- References
- 32
- Citations by year
- 2026: 1 · 2024: 1 · 2023: 2 · 2022: 1 · 2021: 4 · 2020: 2 · 2019: 1
- FWCI
- 0.42
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- low-fat cheese, cheese ripening, adjunct starter cultures, proteolysis, soluble nitrogen, ammonia nitrogen, cheese texture, sensory properties, cheese microbiology
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