Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk

Abstract

Feta-type cheese was made from buffalo milk using commercial adjunct culture of Lactobacillus helveticus and Lactobacillus casei along with standard mesophillic cheese cultures. The sensory, biochemical and texture characteristics of the experimental cheeses were studied during ripening. Expert panellists observed, significant differences (P<0.01) between the control and the experimental cheeses. The pH, titratable acidity, soluble protein and free fatty acid content of the experimental cheeses were found to be significantly (P<0.01) higher than those of the control. The texture parameter values of the experimental cheeses were found to be significantly (P<0.01) lower than values of the control.

Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

“…However, the color scores were reduced in all treatments during the 14 days of storage and this could be due to the loss of moisture during the ripening. A similar trend has been found in Feta cheese when it was stored for 60 days (Kumar et al., 2015). Also, other researchers noticed that the color of full‐fat and LFC was decreased during storage for 180 days (Katsiari et al., 2002) which is similar to our results.…”

“…It has been reported that LFC (7% fat) did not show any differences with full‐fat Feta cheese with 22% fat when adjunct cultures were utilized (Katsiari et al., 2002). A correlative trend was found in another study when Feta cheese was manufactured using adjunct cultures (Kumar et al., 2015). Another study reported that adjunct cultures improved low‐fat Cheddar cheese (Banks et al., 1993).…”

“…It has been reported that the moisture content in LC could compensate for the lack of fat content by making the texture of cheese smoother (Katsiari et al., 2002). Another study has shown that the manufacture of LFC using adjunct cultures resulted in improving the body and texture of Feta cheese (Kumar et al., 2015).…”

Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese

“…Since lactobacilli have been commonly used as adjunct cultures for enhancing the sensory quality of different cheeses (Ciocia, McSweeney, Piraino, & Parente, 2013;Kumar, Kanawjia, & Kumar, 2015), the levels of key volatiles produced in milk by wild Lc. lactis were compared with those of four selected strains of Lactobacillus (Table 1).…”

The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses

“…In this experiment, the addition of L. paracasei LPC-37 as the adjunct culture contributed to an increase in the content of butyric, isovaleric, valeric and caproic acid in experimental cheeses (Table 2). An increase in the extent of lipolysis in cheeses containing additional cultures, including Lactobacillus, has been demonstrated in numerous studies (Kumar et al, 2015;Hynes et al, 2002;Madkor et al, 1999). It should be noted, however, that bacterial cultures and strains have different lipolytic activity (Madkor et al, 1999).…”