Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant

Hassan, Ashraf N; Corredig, Milena; Frank, Joseph F; Elsoda, Morsi

doi:10.1017/s0022029903006605

Cited by 46Polysaccharides Composition and ApplicationsProbiotics and Fermented FoodsProteins in Food Systems

Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant

Hassan, Ashraf N, Corredig, Milena, Frank, Joseph F, Elsoda, Morsi·2004·Journal of Dairy Research

DOI 10.1017/s0022029903006605

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Abstract

The objective of this research was to determine the effect of exopolysaccharide (EPS) production by lactic acid bacteria on the microstructure and rheology of Karish cheese, a soft acid coagulated cheese made using skim milk. An EPS-producing strain of Streptococcus thermophilus, and its EPS non-producing genetic variant were used to make comparable batches of the cheese. EPS in cheese was visualized by cryo-SEM as a large, dense, filamentous mass. Cheese made with the EPS non-producing culture was characterized by a dense protein network with smaller pores compared to that prepared with the EPS-producing culture. High elastic and viscous moduli measured by dynamic rheology were observed for EPS negative cheese and was attributed to its dense protein network. Creep test experiments demonstrated that cheese prepared with the EPS non-producing strain was more rigid and recovered its deformation, while cheese made using the EPS producing culture was more deformable. These results indicate that EPS-producing cultures can improve the physical properties of Karish cheese by reducing undesirable rigidity.

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Inclusion of EPS-producing cultures in Egyptian cheese Karish improved its acceptability and creaminess.
“The inclusion of EPS-producing cultures in an Egyptian cheese Karish improved its acceptability and creaminess [185].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [185]

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Authors: Hassan, A. N., Corredig, M., Frank, J. F., & Elsoda, M.
Affiliations: University of Georgia (US)
ORCID: Corredig, Milena
Venue: Journal of Dairy Research
Publisher: Cambridge University Press (CUP)
Published: 2004-02
Volume: 71
Issue: 1
Pages: 116-120
ISSN: 0022-0299 (ISSN-L)
1469-7629
DOI: 10.1017/s0022029903006605
OpenAlex: W2014401589
Cited by: 46
References: 1
Citations by year: 2026: 2 · 2025: 3 · 2024: 1 · 2023: 2 · 2021: 5 · 2019: 2 · 2017: 2 · 2016: 3 · 2015: 2 · 2014: 2 · 2013: 5
FWCI: 5.77
Type: journal article
Language: en
Open access: closed
Licence: www.cambridge.org/core/terms (unspecified, 36 d)
Locations: Journal of Dairy Research (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords: Karish cheese, exopolysaccharides, Streptococcus thermophilus, cheese microstructure, cheese rheology, protein networks, cheese texture, genetic variants, creep behavior
MeSH terms: Cheese, Elasticity, Hydrogen-Ion Concentration, Microscopy, Electron, Scanning, Polysaccharides, Bacterial, Rheology, Streptococcus, Genetic Variation, Viscosity

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Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant

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