Effect of probiotic cultures Lactobacillus additive on the intensification of proteolysis in Dutch-type cheeses
2010
Aljewicz, M. | Cichosz, G. | Kowalska, M.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Mleczarstwa i Zarzadzania Jakoscia
The objective of the research undertaken was to assess the effect of probiotic cultures of Lactobacillus rhamnosus Howaru and Lactobacillus acidophilus Howaru on the range (soluble N) and depth (peptide N and amino acid N) of proteolysis during the ripening process of Edam cheese. The application of the probiotic cultures resulted in the increase in the range (soluble N) and depth (amino-acid N) of the ripening process, therefore, the sensory features of cheeses analysed became significantly diversified compared to the control samples. Owing to the use of probiotic cultures of Lactobacillus rhamnosus Howaru and Lactobacillus acipophilus Howaru in the production of Edam cheese, it was possible to intensify proteolysis; this fact was confirmed by higher increases in the contents of soluble N and amino-acid N. The cheeses used in the experiment and manufactured using Lactobacillus acidophilus were characterized by the highest content of soluble N, peptide N, and amino acid N , especially when their ripening process lasted for 6 weeks
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