Production of Hard-Type Cheese Using Free or Immobilized Freeze-Dried Kefir Cells as a Starter Culture

Abstract

This study provides a contribution to hard-type cheese starter culture production through the use of a freeze-dried culture in the ripening of hard-type cheeses. The effect of initial cell concentration, ripening temperature, and cell immobilization of kefir on the degree of openness, mold spoilage, microbial associations, physicochemical characteristics, and aroma-related compounds was studied. Use of kefir starter cultures resulted in cheese with an increased shelf life and resistance to spoilage as compared to control cheeses without kefir inoculants. Furthermore, the freeze-dried kefir culture improved aroma, taste, and texture characteristics while increasing the degree of openness in comparison to traditional hard-type cheese products. The kefir culture resulted in an increase in counts of total aerobic bacteria, yeasts and molds, lactococci, and lactobacilli until the 15th day of ripening. From then on, only lactobacilli counts increased, reaching levels up to 9.17 log CFU/g in cheeses ripened at 5 degrees C using freeze-dried kefir cells immobilized on casein. SPME-GC/MS analysis revealed major differences in volatile composition, especially with regard to alcohols (up to 75%), carbonyl compounds (up to 75%), and esters (up to 64%) between cheeses made with kefir cells and cheeses made without kefir inoculants.

Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

“…The microflora of kefir grains is remarkably stable, retaining activity for years if preserved and incubated under appropriate cultural and physiological conditions (1). Successful results have been achieved in studies where kefir was used as a starter culture for production of white pickled cheese (2), hard-type cheese (3), and Feta-type cheese (4).…”

Evaluation of freeze-dried Tibetan kefir co-culture as a starter for production of Bod ljong cheese

“…The microflora of kefir grains is remarkably stable, retaining an activity for years if preserved and incubated under appropriate culture and physiological conditions (5). Successful results have been achieved in studies where kefir was used as a starter culture for production of cheese (6)(7)(8). Therefore, this study was carried out to improve knowledge of the physico-chemical properties, proteolysis, flavor profile, microbiological changes, and sensory evaluation of Bod ljong cheese during ripening to make a contribution to characterization of Bod ljong cheese in order to improve the product quality and to establish standardization parameters.…”

Testing the corrosion resistance of stainless steels during the fermentation of probiotic drink

“…3 It is suitable for people with lactose intolerance 4 and is beneficial to human health as a probiotic that stimulates the immune system and helps to prevent or heal various diseases (indigestion, possible protection against cancer). 5 Kefir grains are also used in the production of bread 6 and cheese 7 with potential probiotic properties.…”