Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts

Cheddar cheese that contained 33% less fat than normal was made with Lactobacillus helveticus CNRZ-32 adjuncts attenuated by spray-drying, freeze-drying, or freezing. Cheeses were analyzed during 6 mo of ripening for lactobacilli, pH, lactose, galactose, total lactic acid, D(–)-lactic acid, 5% phosphotungstic acid-soluble N, and 12% TCA-soluble N. Chemical analytical results for cheeses made with adjuncts could largely be explained using the cellular properties of the adjuncts. The extent of cell attenuation was a better tool for predicting changes in lactose, galactose, total lactic acid, and proteolysis than was cell viability. Cell viability was a better tool for predicting cheese pH, initial concentrations of lactobacilli, and D(–)-lactic acid than was cell attenuation. Cheese flavor intensity was enhanced in all cheeses made with adjuncts, but cheeses made with adjuncts spray-dried at a high outlet air temperature of 120°C had the least off-flavor intensity. Other sensory measures were not statistically different among the cheeses, even though the cellular properties of the adjuncts and chemical measures of cheese ripening were statistically different.