Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese

The aim of this investigation was to characterize the influence of selected starters (Streptococcus thermophilus, Lb. casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris) on gross composition, the breakdown of proteins or peptides, and volatile compounds of the beaten cheese made from cow's milk. Results showed a low level of primary proteolysis, expressed by a low content of non‐casein nitrogen (NCN), in raw cow's cheeses. Greater differences were observed in RP‐HPLC peptide profiles between the cheeses manufactured with or without starter cultures during ripening. Volatile profiles including alcohols (17), ketones (33), esters (10), acids (7), and miscellaneous (4) were differed based on used starter culture. Variations on the chemical composition, peptides, and flavor profiles of beaten cheeses are due to the effect of important peptidase activity of each cell species of starter culture used in cheese production. PRACTICAL APPLICATIONS: Lactic acid bacteria provide to beaten cheese flavor quality with their peptidase activity. Traditional cheese‐making technology is made without the addition of lactic acid bacteria depending on the indigenous flora of the milk for ripening. Recently, mesophilic and/or thermophilic starter cultures were used in the manufacture of Beaten cheese. No previous investigation on using starter culture in Beaten cheese has been published and may ensure details to upgrade the technology and ripening by extending the flavor of the current product as its standard variety. Starter cultures can increase flavor evolution or contribute additional flavors to cheese as it matures and control off‐flavors in matured cheeses that can considerably economize the cheese production.