Adjunct Cultures in Cheese Technology

Abstract

Cheese ripening involves highly complex biochemical events. Coagulant enzymes as well as the utilized starters play an important role in these events. Two types of starters are used: primary and secondary. The main role of the primary culture, which consists of lactic acid bacteria, is to carry out lactic production during fermentation. They contribute to proteolysis and limited flavor formation with the enzymes they possess. Secondary or adjunct cultures are used to develop the texture and to accelerate the ripening. During the selection of this type of culture, enzyme profiles (i.e., proteolytic and lipolytic activities and their autolyse levels) in cheese are the primary factors to be taken into consideration. Apart from these, the other factors are their positive effects on health, availability, and economy. Adjunct cultures include yeast, molds, and bacteria. Some of the heterofermentative lactobacilli species, in particular weakened strains, are used as adjunct cultures in order to accelerate the ripening and shorten the ripening time in fat-reduced and low-fat cheeses. This chapter explores adjunct cultures in cheese technology.

Effect of Lactobacillus spp. strains on the microbiological, biochemical, and organoleptic properties of Moroccan goat’s cheese during ripening

“…Authors have shown that adjuncts boost the proteolysis process and improve cheese's sensorial qualities; they also shorten the ripening period, thereby reducing expenses (Gürsoy and Türkmen, 2018). Several studies have shown that goat dairy products are rich in microorganisms that have a series of technologically useful properties; autochthonous adjuncts are being increasingly used in cheese production due to their ability to improve flavour and texture, as well as a wide range of biochemical parameters.…”