The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

Abstract

-Ten strains of lactobacillus from the CNRZ collection were tested as adjunct culture in miniature washed curd cheeses manufactured under controlled bacteriological conditions with two different starters, Lactococcus lactis subsp. lactis IL 416 and Lactococcus lactis subsp. cremoris AM2. Lactobacilli growth seemed to be dependent on the Lactobacillus strain but was not influenced by the starter strain or counts. Lactococci counts were higher in the miniature cheeses with AM2 starter and added lactobacilli than in the control cheeses without lactobacilli. Gross composition and hydrolysis of s1 casein were similar for miniature cheeses with and without lactobacilli. In the miniature cheeses manufactured with IL416 starter, the lactobacilli adjunct slightly increased the soluble nitrogen content, but that was not verified in the AM2 miniature cheeses. Phosphotungstic acid nitrogen content increased in miniature cheeses manufactured with IL416 when Lactobacillus plantarum 1572 and 1310 adjunct cultures were added. That was also verified for several Lactobacillus strains, specially Lactobacillus casei 1227, for miniature cheeses manufactured with AM2 starter. Free fatty acid content increased in miniature cheeses made with lactobacilli adjuncts 1310, 1308 and 1219 with IL416 starter, and with strains 1218, 1244 and 1308 for miniature cheeses with AM2 starter. These results indicate that production of soluble nitrogen compounds as well as free fatty acid content could be influenced by the lactobacilli adjunct, depending on the starter strain.

The Effect of Adjunct Cultures on Some Chemical and Biochemical Properties of White-Brined Cheese

“…helveticus as adjunct culture caused an increase in the lipolysis of cheese. This observation is in agreement with the results of Hynes et al. (2002) who reported that washed curd cheeses made with adjunct lactobacilli had a higher level of fat acidity than standard Lactobacillus cheeses throughout ripening period.…”

“…Similar variations in total solids, fat and protein contents of the cheeses made with different adjunct starters were reported by Poveda et al. (2003) for Manchego cheese, by Hynes et al. (2002) for washed curd cheeses with adjunct Lactobacilli cultures and by Ortigosa et al.…”

“…These differences are similar to those reported by Michaelidou et al. (2003) for the effect of adjunct starters on the Kefalograviera‐type cheese and by Hynes et al. (2002) for the washed curd cheeses produced with adjunct lactobacilli culture.…”

“…1998). These transformations are produced by microorganisms and their enzymes, as well as residual chymosin and indigenous milk enzymes (Hynes et al. 2002).…”

Diauxic growth of Geotrichum candidum and Penicillium camembertii on amino acids and glucose

“…The mould P. camembertii and the yeast G. candidum (Amrane and Prigent, 1997;Fox et al, 1993) are the two principal fungal populations responsible of changes occurring in the curd during white soft cheese ripening, which is a complex process (Hynes et al, 2002). Both fungi are involved in texture and flavour development through lactic acid catabolism and ammonia release during metabolism of amino acids, leading to curd alkalinization (Engel et al, 2001;Fox et al, 1990;Greenberg and Ledford, 1979).…”