Review Article: Sensory Characteristics of Probiotic Cheese

Abstract

Cheese has a good potential for delivery of probiotic microorganisms into the human intestine. In addition, the very wide variety of cheese types all over the world, consumption of cheese by almost everybody, as well as the high nutritional value of cheese constitute growing market for probiotic cheese. Probiotic microorganisms must survive in food products above a standard level until the time of consumption without adversely changing their sensory attributes. Since probiotic microorganisms could affect the flavor, texture, and appearance of dairy products, the sensory attributes of these products have been the subject of numerous studies. This article reviews the sensory characteristics of cheese as affected by probiotic microorganisms.

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

“…casei in the production of low-fat cheese from ultrafiltered milk resulted in higher levels of FAAs and volatile components in the cheese during ripening and provided the best scores for aroma and flavor development. Ong et al (2006) (Karimi et al, 2012b). Several adjunct cultures of strains of the species L. casei and L. plantarum have been claimed to increase peptidolysis and improve the sensory properties of cheese (Lynch et al, 1999;Menéndez et al, 2000;Swearingen et al, 2001;Irigoyen et al, 2007).…”

Flavour Analysis of Stirred Yoghurt with Cheddar Cheese Adding into Milk

“…amino acids and lactobacilli (Hannon et al, 2006;Karimi et al, 2012). This may account for the differences of volatile compounds between sample 1 and sample 2.…”

“…The difference between sample 2 and sample 3 was that sample 2 was stored at 4℃for 12 h before the homogenization, so there was adequate time for the activation of the enzymes and vigorous microflora existed in Cheddar cheese to degrade proteins and amino acids (Karimi et al, 2012;Yvon and Rijnen, 2001). This was beneficial to form the volatile flavour compounds.…”

“…Cheese contains high concentrations of proteins, bioactive peptides, free amino acids, free fatty acids and other catabolic products typically associated with cheese flavour. In addition, there are many kinds of lactobacilli in ripened cheese, such as Lactobacillus casei, Lactobacillus plantarum and Lactobacillus acidophilus (Madureira et al, 2013;Karimi et al, 2012). The vigorous microflora can rapidly decompose protein and is largely responsible for development of the flavour.…”

Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations

“…Their enzymes, together with those of non-starter LAB (NSLAB), could be involved in the secondary proteolysis and lipolysis pathways which contribute to the final cheese flavour (Gomes da Cruz, Alonso Buriti, Batista de Souza, Fonseca Faria, & Isay Saad, 2009). Safeguarding the organoleptic characteristics of traditional cheeses is a fundamental step in the functional development of the product (Karimi, Sohrabvandi, & Mortazavian, 2012), and this is even more important in the case of Protected Denomination of Origin (PDO) products whose final features are imposed by strict regulations.…”