Effects of different adjunct starter cultures on proteolysis of reduced fat Cheddar cheese during ripening

Nateghi, Leila

doi:10.5897/ajb11.3359

Cited by 7 publications

(7 citation statements)

References 24 publications

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“…Tingginya kandungan lemak keju menjadi penghalang sebagian orang untuk mengkonsumsinya. Selama dekade terakhir, diketahui bahwa asupan lemak berhubungan dengan berbagai penyakit seperti penyakit jantung koroner, obesitas dan kanker payudara 27 . Meningkatnya kesadaran masyarakat terhadap kesehatan mendorong peningkatan permintaan masyarakat terhadap pangan rendah lemak termasuk keju rendah lemak 28 .…”

Section: Sifat Kimia Keju Rendah Lemakunclassified

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

Juniawati¹,

Usmiati²,

Damayanthi³

2017

Jurnal Pasca

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ABSTRAKKeju rendah lemak merupakan produk olahan susu yang potensial dikembangkan untuk memenuhi permintaan masyarakat terhadap pangan yang menyehatkan. Modifikasi bahan baku susu merupakan salah satu teknologi pengolahan keju rendah lemak untuk memperbaiki karakteristik fisik keju rendah lemak. Penelitian ini bertujuan untuk mempelajari pengaruh modifikasi bahan baku susu terhadap karakteristik fisiko kimia keju rendah lemak. Modifikasi bahan baku susu sebagai perlakuan terdiri dari 5 formula yaitu penurunan lemak susu 60% (A1), emulsi minyak jagung dalam susu skim (A2), emulsi minyak jagung dengan dispersi whey protein concentrate (WPC) dalam susu skim (A3), emulsi W1/O/W2 dalam susu skim (A4), emulsi minyak jagung dalam susu skim dan penambahan probiotik(A5). Setiap proses pembuatan keju untuk masing-masing perlakuan dilakukan dalam skala 20 liter susu. Penelitian ini menggunakan rancangan acak kelompok dengan dua ulangan. Data hasil penelitian diolah dengan menggunakan sidik ragam, dengan uji perbedaan Duncan. Keju rendah lemak dalam penelitian ini dihasilkan dari formula A3 yaitu campuran emulsi minyak jagung dengan dispersi whey protein concentrate dalam susu skim (kadar lemak 24,59% bk). Keju rendah lemak A3 memiliki rendemen 7,71%, tingkat kekerasan 171,45gf, kadar air 48,98%, kadar protein 27,35 %, kadar lemak 12,25 %, kalsium 328,91 mg/100g, fosfor 16,31 mg/100g, dan NaCl 1,21%. Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is one of the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to study the effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consisting of five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersion of whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milk plus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used a randomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncan test. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey protein concentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%, protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.

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Section: Sifat Kimia Keju Rendah Lemakunclassified

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

Juniawati¹,

Usmiati²,

Damayanthi³

2017

Jurnal Pasca

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“…Adjunct culture adalah mikroorganisme yang ditambahkan bersamaan dengan starter culture untuk meningkatkan kualitas sensori keju (El Soda et al 2000). Adjunct culture dapat meningkatkan proses proteolisis terutama oleh adanya aktivitas amino-peptidase sehingga rasa pahit berkurang dan konsentrasi flavor peptida yang diharapkan meningkat (Nateghi 2012). Adjunct culture yang dipilih adalah nonstarter bakteri asam laktat.…”

Section: Penambahan Adjunct Culture Dan Enzimunclassified

Pengembangan Keju Lemak Rendah Sebagai Pangan Fungsional

2015

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Keju merupakan pangan olahan susu sebagai sumber protein dan kalsium. Namun, kandungan asam lemak jenuh yang tinggi pada keju menjadi penghalang bagi sebagian orang untuk mengonsumsinya. Pengembangan keju lemak rendah merupakan upaya memenuhi kebutuhan masyarakat akan pangan yang menyehatkan. Umumnya, keju lemak rendah memiliki tekstur keras, flavor lemah, dan rasa pahit. Namun, modifikasi proses dan bahan baku dapat memperbaiki kualitas dan meningkatkan nilai fungsional keju lemak rendah. Proses homogenitas krim susu, penambahan fat replacer, adjuct culture dan enzim, serta emulsi minyak nabati dalam skim dapat memperbaiki kualitas keju lemak rendah. Hasil pengujian in vivo dan klinis menunjukkan bahwa keju lemak rendah dapat menurunkan kadar kolesterol darah dan meningkatkan status antioksidan.

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“…In this sense, it is known the contribution of L. helveticus to the cheese ripening acceleration and the reduction of bitterness in cheeses (Hannon et al., 2007; Johnson et al., 1995). For these reasons, strains of L. helveticus have been assayed as adjunct cultures in Cheddar (Nateghi, 2012), Ras (Awad et al., 2007), and Edam cheeses (Tungjaroenchai et al., 2001). On the other hand, even though lipase and esterase activities of LAB remain poorly characterized (El-Soda et al., 1986), several authors emphasize their role in flavor development in long-ripening cheeses (Slattery et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model

Cuffia

Bergamini

Wolf

et al. 2017

Food sci. technol. int.

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Starter cultures of Lactobacillus helveticus used in hard cooked cheeses play an important role in flavor development. In this work, we studied the capacity of three strains of L. helveticus, two autochthonous (Lh138 and Lh209) and one commercial (LhB02), to grow and to produce volatile compounds in a hard cheese extract. Bacterial counts, pH, profiles of organic acids, carbohydrates, and volatile compounds were analyzed during incubation of extracts for 14 days at 37 ℃. Lactobacilli populations were maintained at 10 CFU ml for Lh138, while decreases of approx. 2 log orders were found for LhB02 and Lh209. Both Lh209 and LhB02 slightly increased the acetic acid content whereas mild increase in lactic acid was produced by Lh138. The patterns of volatiles were dependent on the strain which reflect their distinct enzymatic machineries: LhB02 and Lh209 produced a greater diversity of compounds, while Lh138 was the least producer strain. Extracts inoculated with LhB02 and Lh 209 were characterized by ketones, esters, alcohols, aldehydes, and acids, whereas in the extracts with Lh138 the main compounds belonged to aromatic, aldehydes, and ketones groups. Therefore, Lh209 and LhB02 could represent the best cheese starters to improve and intensify the flavor, and even a starter composed by combinations of LhB02 or Lh209 with Lh138 could also be a strategy to diversify cheese flavor.

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Effects of different adjunct starter cultures on proteolysis of reduced fat Cheddar cheese during ripening

Cited by 7 publications

References 24 publications

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

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

Pengembangan Keju Lemak Rendah Sebagai Pangan Fungsional

Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model

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