Effect of Exopolysaccharide Produced by Isogenic Strains of Lactococcus lactis on Half-Fat Cheddar Cheese
Open accessAbstract
Fat-reduced cheeses often suffer from undesirable texture, flavor, and cooking properties. Exopolysaccharides (EPS) produced by starter strains have been proposed as a mechanism to increase yield and to improve the texture and cooking properties of reduced-fat cheeses. The objective of this work was to assess the influence of an exopolysaccharide on the yield, texture, cooking properties, and quality of half-fat Cheddar cheese. Two pilot-scale half-fat Cheddar cheeses were manufactured using single starters of an isogenic strain of Lactococcus lactis ssp. cremoris (DPC6532 and DPC6533) that differed in their ability to produce exopolysaccharide. Consequently, any differences detected between the cheeses were attributed to the presence of the exopolysaccharide. The results indicated that cheeses made with the exopolysaccharide-producing starter had an 8.17% increase in actual cheese yield (per 100 kg of milk), a 9.49% increase in moisture content, increase in water activity and water desorption rate at relative humidities
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Use of an EPS-producing Lact. lactis strain for reduced-fat Cheddar cheese induced an increase in moisture content, water activity and water desorption rate.
“the use of an EPS-producing Lact. lactis strain for reduced-fat Cheddar cheese induced an increase in moisture content, water activity and water desorption rate [184].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [184]
The Cheese Composition section reports higher moisture in the EPS-producing cheese, and the Water Activity and Dynamic Water Vapor Sorption-Desorption section reports higher water activity. The latter also reports greater water loss during desorption, but it does not establish a faster desorption rate. (LLM, conf=0.87)
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References 70 · Cited by 85
Research works printed but not linked: 3
- Hamann, D. D., and G. A. MacDonald. 1992. Rheology and texture properties of surimi and surimi-based foods. Pages 429-500 in
- Rynne, N. M. 2006. Effect of various factors on the composition, biochemical, functional and sensory properties of reduced-fat Cheddar cheese. PhD Thesis. Moorepark Food Research Centre and University College Cork, Ireland.
- Van Vliet, T. 1991. Rheological and fracture properties of cheese: Terminology to be used in cheese rheology. Bulletin of the IDF 268:5-15.
- Authors
- Costa, N. E., Hannon, J. A., Guinee, T. P., Auty, M. A. E., McSweeney, P. L. H., & Beresford, T. P.
- Affiliations
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- University College Cork (IE)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2010-08
- Volume
- 93
- Issue
- 8
- Pages
- 3469-3486
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2128902675
- Cited by
- 85
- References
- 70
- Citations by year
- 2026: 2 · 2025: 5 · 2024: 6 · 2023: 6 · 2022: 5 · 2021: 8 · 2020: 5 · 2019: 7 · 2018: 4 · 2017: 5 · 2016: 4 · 2015: 4 · 2014: 8 · 2013: 9 · 2012: 5
- FWCI
- 7.85
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Food Institutional Research Measure
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- exopolysaccharides, Lactococcus lactis ssp. cremoris, low-fat cheese, cheese yield, cheese texture, cooking properties, cheese moisture content, water activity, water desorption, starter cultures, isogenic strains
- MeSH terms
- Animals, Cheese, Fats, Food Microbiology, Food Technology, Pilot Projects, Polysaccharides, Bacterial, Lactococcus lactis, Chemical Phenomena
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