Tags

Type your tag names separated by a space and hit enter

Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
J Dairy Sci. 2010 Aug; 93(8):3469-86.JD

Abstract

Fat-reduced cheeses often suffer from undesirable texture, flavor, and cooking properties. Exopolysaccharides (EPS) produced by starter strains have been proposed as a mechanism to increase yield and to improve the texture and cooking properties of reduced-fat cheeses. The objective of this work was to assess the influence of an exopolysaccharide on the yield, texture, cooking properties, and quality of half-fat Cheddar cheese. Two pilot-scale half-fat Cheddar cheeses were manufactured using single starters of an isogenic strain of Lactococcus lactis ssp. cremoris (DPC6532 and DPC6533) that differed in their ability to produce exopolysaccharide. Consequently, any differences detected between the cheeses were attributed to the presence of the exopolysaccharide. The results indicated that cheeses made with the exopolysaccharide-producing starter had an 8.17% increase in actual cheese yield (per 100 kg of milk), a 9.49% increase in moisture content, increase in water activity and water desorption rate at relative humidities <or=90%, significant differences in the cheeses microstructure, and a significant improvement in both textural and cooking properties, without negatively affecting the flavor profiles of the cheeses.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Costa NE
Moorepark Food Research Centre, Teagasc, Fermoy, County Cork, Ireland.
Hannon JA
No affiliation info available
Guinee TP
No affiliation info available
Auty MA
No affiliation info available
McSweeney PL
No affiliation info available
Beresford TP
No affiliation info available

MeSH

AnimalsCheeseChemical PhenomenaFatsFood MicrobiologyFood TechnologyLactococcus lactisPilot ProjectsPolysaccharides, Bacterial

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20655415

Citation

Costa, N E., et al. "Effect of Exopolysaccharide Produced By Isogenic Strains of Lactococcus Lactis On Half-fat Cheddar Cheese." Journal of Dairy Science, vol. 93, no. 8, 2010, pp. 3469-86.
Costa NE, Hannon JA, Guinee TP, et al. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. J Dairy Sci. 2010;93(8):3469-86.
Costa, N. E., Hannon, J. A., Guinee, T. P., Auty, M. A., McSweeney, P. L., & Beresford, T. P. (2010). Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. Journal of Dairy Science, 93(8), 3469-86. https://doi.org/10.3168/jds.2009-3008
Costa NE, et al. Effect of Exopolysaccharide Produced By Isogenic Strains of Lactococcus Lactis On Half-fat Cheddar Cheese. J Dairy Sci. 2010;93(8):3469-86. PubMed PMID: 20655415.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. AU - Costa,N E, AU - Hannon,J A, AU - Guinee,T P, AU - Auty,M A E, AU - McSweeney,P L H, AU - Beresford,T P, PY - 2009/12/19/received PY - 2010/04/18/accepted PY - 2010/7/27/entrez PY - 2010/7/27/pubmed PY - 2010/11/11/medline SP - 3469 EP - 86 JF - Journal of dairy science JO - J Dairy Sci VL - 93 IS - 8 N2 - Fat-reduced cheeses often suffer from undesirable texture, flavor, and cooking properties. Exopolysaccharides (EPS) produced by starter strains have been proposed as a mechanism to increase yield and to improve the texture and cooking properties of reduced-fat cheeses. The objective of this work was to assess the influence of an exopolysaccharide on the yield, texture, cooking properties, and quality of half-fat Cheddar cheese. Two pilot-scale half-fat Cheddar cheeses were manufactured using single starters of an isogenic strain of Lactococcus lactis ssp. cremoris (DPC6532 and DPC6533) that differed in their ability to produce exopolysaccharide. Consequently, any differences detected between the cheeses were attributed to the presence of the exopolysaccharide. The results indicated that cheeses made with the exopolysaccharide-producing starter had an 8.17% increase in actual cheese yield (per 100 kg of milk), a 9.49% increase in moisture content, increase in water activity and water desorption rate at relative humidities <or=90%, significant differences in the cheeses microstructure, and a significant improvement in both textural and cooking properties, without negatively affecting the flavor profiles of the cheeses. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/20655415/Effect_of_exopolysaccharide_produced_by_isogenic_strains_of_Lactococcus_lactis_on_half_fat_Cheddar_cheese_ DB - PRIME DP - Unbound Medicine ER -