Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Texture and Melting Properties

Abstract

Textural, melting, and sensory characteristics of reduced-fat Cheddar cheeses made with exopolysaccharide (EPS)-producing and nonproducing cultures were monitored during ripening. Hardness, gumminess, springiness, and chewiness significantly increased in the cheeses as fat content decreased. Cheese made with EPS-producing cultures was the least affected by fat reduction. No differences in hardness, springiness, and chewiness were found between young reduced fat cheese made with a ropy Lactococcus lactis ssp. cremoris [JFR1; the culture that produced reduced-fat cheese with moisture in the nonfat substance (MNFS) similar to that in its full-fat counterpart] and its full-fat counterpart. Whereas hardness of full-fat cheese and reduced-fat cheese made with JFR1 increased during ripening, a significant decrease in its value was observed in all other cheeses. After 6 mo of ripening, reduced fat cheeses made with all EPS-producing cultures maintained lower values of all texture profile analysis parameters than did those made with no EPS. Fat reduction decreased cheese meltability. However, no differences in meltability were found between the young full-fat cheese and the reduced-fat cheese made with the ropy culture JFR1. Both the aged full- and reduced-fat cheeses made with JFR1 had similar melting patterns. When heated, they both became soft and creamy without losing shape, whereas reduced-fat cheese made with no EPS ran and separated into greasy solids and liquid. No differences were detected by panelists between the textures of the full-fat cheese and reduced-fat cheese made with JFR1, both of which were less rubbery or firm, curdy, and crumbly than all other reduced-fat cheeses.

Isolation of exopolysaccharides producing lactic acid bacteria from dairy products

“…The effect of EPS cultures in improvement of properties of yoghurt, cheeses, dahi, lassi etc. are well demonstrated by rheological, sensory, and electron microscopic studies (Awad et al, 2005;Duboc and Mollet, 2001). …”

Streptococcus thermophilus strains: Multifunctional lactic acid bacteria

“…bulgaricus in yoghurt, S. thermophilus is used to produce several varieties of cheese, such as Swiss cheese, Brick cheese, Parmesan, Provolone, Mozzarella, and Asiago (Parente & Cogan, 2004). It has also been recently used for the production of Cheddar in combination with mesophilic starters (Awad, Hassan, & Muthukumarappan, 2005).…”

Karakter/Sifat Fisik Kimia Keju Rendah Lemak Dari Berbagai Bahan Baku Susu Modifikasi

“…Menurut Gutierrez-Mendez et al 21 , tekstur keju dipengaruhi oleh komposisi bahan baku (komposisi susu, starter asam laktat, jenis koagulan dan bahan tambahan lainnya), prosedur pembuatan keju, kondisi pemeraman, dan komposisi kimia keju (kadar air, protein, lemak, dll). Pengurangan kadar lemak dapat meningkatkan kekerasan 22 . Adanya lemak susu membuat keju menjadi lebih lembut dengan terdistribusinya globula lemak secara merata pada matriks kasein, ketika lemak dihilangkan maka kasein berperan besar dalam tekstur (Gambar 2).…”