Improvement of Texture and Structure of Reduced-Fat Cheddar Cheese by Exopolysaccharide-Producing Lactococci

Abstract

The objective of this study was to evaluate the effect of capsular and ropy exopolysaccharide (EPS)-producing strains of Lactococcus lactis ssp. cremoris on textural and microstructural attributes during ripening of 50%-reduced-fat Cheddar cheese. Cheeses were manufactured with added capsule- or ropy-forming strains individually or in combination. For comparison, reduced-fat cheese with or without lecithin added at 0.2% (wt/vol) to cheese milk and full-fat cheeses were made using EPS-nonproducing starter, and all cheeses were ripened at 7 degrees C for 6 mo. Exopolysaccharide-producing strains increased cheese moisture retention by 3.6 to 4.8% and cheese yield by 0.28 to 1.19 kg/100 kg compared with control cheese, whereas lecithin-containing cheese retained 1.4% higher moisture and had 0.37 kg/100 kg higher yield over the control cheese. Texture profile analyses for 0-d-old cheeses revealed that cheeses with EPS-producing strains had less firm, springy, and cohesive texture but were more brittle than control cheeses. However, these effects became less pronounced after 6 mo of ripening. Using transmission electron microscopy, fresh and aged cheeses with added EPS-producing strains showed a less compact protein matrix through which larger whey pockets were dispersed compared with control cheese. The numerical analysis of transmission electron microscopy images showed that the area in the cheese matrix occupied by protein was smaller in cheeses with added EPS-producing strains than in control cheese. On the other hand, lecithin had little impact on both cheese texture and microstructure; after 6 mo, cheese containing lecithin showed a texture profile very close to that of control reduced-fat cheese. The protein-occupied area in the cheese matrix did not appear to be significantly affected by lecithin addition. Exopolysaccharide-producing strains could contribute to the modification of cheese texture and microstructure and thus modify the functional properties of reduced-fat Cheddar cheese.

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

“…Here, it is important to develop such products while maintaining good organoleptic properties. In low-fat cheese, texture may be improved by the application of exopolysaccharide (EPS)-producing starter cultures (34). In fermented milks and yogurts containing probiotic microbes, off-flavor problems may appear due to undesired metabolic activities (99,152).…”

Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese

“…Sensory evaluation did not reveal any significant differences between the 4 attributes chosen with respect to curd cooking temperature and cheese pressing. On the contrary, only the cheese Dabour et al (2006). The interaction between curd cooking temperature and storage time showed significant differences for the solubility, which decreased after 30 days in cheeses cooked at 40°C and then increased at 90 days of storage, whereas the samples cooked at 42°C evidenced an increase in solubility over time (Figure 3).…”

Low-Fat Cheese: A Modern Demand

“…The texture and fracture properties of a cheese are largely determined by the nature and arrangement of its structural network (Dabour et al, 2006). Exo-polysaccharide acted comparable to a gum.…”

“…Some other EPS-producing strains, for example, Lactococcus lactis spp. cremoris also could contribute to the modification of cheese texture, microstructure (Dabour et al, 2006) and melting properties (Awad et al, 2005). These and similar researches devoted their efforts to low fat cheeses because such cheeses tend to become tough, rubbery and have poor stretching properties .…”