Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains

Abstract

Lactococcus lactis is the lactic acid bacteria most frequently used for the production of cheese starter cultures, mainly because of their efficient production of aroma compounds. However, commercial cultures do not always produce the typical aroma notes of artisanal raw-milk cheeses. Thus, the objective of this study was to characterize the volatile compounds generated by wild L. lactis strains in Mexican Fresco cheese made with pasteurized milk. Four strains of wild L. lactis were evaluated for their aroma production in Mexican Fresco cheese using sensory and instrumental analysis. The aroma profiles were evaluated by descriptive sensory analysis. Volatiles were determined by solid-phase microextraction and gas chromatography-mass spectrometry. Principal component analysis was applied to interpret analytical and sensory data. Mexican Fresco cheese aroma was described as milkfat, yogurt, yeasty, barny, dirty socks, and Fresco cheese. Cheese with L. lactis strains R7 or B7 were most similar to commercial raw milk Fresco cheese in all aroma descriptors. Volatiles identified in all cheeses were esters, acids, alcohols, ketones, and aldehydes, but the main differences were found for total volatile relative abundance. Also, volatile concentrations (µg/g) in commercial raw milk Fresco cheese and cheeses made with L. lactis R7 or B7 were 4 methyl esters [C4 (4.

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

“…2012; Reyes‐Díaz et al . 2019). The results of pH could be attributed to the lactic fermentation by LAB present during the manufacturing process.…”

“…2008; Reyes‐Díaz et al . 2019), potential probiotic and immunomodulatory activity (Santiago‐López et al . 2018a; Santiago‐López et al .…”

“…Likewise, studies based on sensory evaluation and analysis of volatile compounds have shown that native L.lactis strains can be considered as a possible starter culture for the production of Fresco cheeses (Reyes‐Díaz et al . 2019).…”

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

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Design of an Active Edible Coating Based on Sodium Caseinate, Chitosan and Oregano Essential Oil Reinforced with Silica Particles and Its Application on Panela Cheese

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