Investigative study examines chemical and lipolytic changes in cheese using different starter cultures, indicating significant outcomes.
Key Points
The aim is to evaluate how different starter cultures affect the chemical and lipolytic content, nitrogen fraction, and casein degradation in White-brined cheese during ripening.
Examined four starter cultures (CC, YC, HC, YC+HC) in cheese production.
Analyzed cheese over a 90-day ripening period.
Measured total solids, fat, protein, pH, titratable acidity, WSN, TCA-SN, and lipolysis levels.
Compared casein degradation across different cultures.
Total solids, fat, protein, and pH values increased with cheese (CC) and yoghurt (YC) cultures.
Lb. helveticus significantly impacted titratable acidity, WSN, TCA-SN, and lipolysis.
Higher rates of alpha(s1)- and beta-casein degradation observed in HC cheese with Lb. helveticus.
Alpha(s1)-l peptid and casein breakdown metabolites were elevated in HC cheeses compared to others.