Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum

DOI

10.2991/mseee-17.2017.12How to use a DOI?

Keywords

Lactobacillus plantarum, proteolysis, adjunct cultures, Cheddar cheese ripening, Cheese sensory.

Abstract

The contribution to Cheddar cheese proteolysis and sensory profile of one potentially nonstarter strain Lactobacillus plantarum was assessed. Lactobacillus plantarum was able to grow in Cheddar cheese, where it maintained high levels during ripening. Overall, adjunct culture of Lactobacillus plantarum significantly influenced secondary proteolysis from the beginning of ripening. The changes observed were consistent with the acceleration of proteolysis in the Cheddar cheese models assayed. Moreover, Cheddar cheese added with Lactobacillus plantarum had good flavour characteristics compared to controls, their other sensory characteristics were improved, and they did not show any defects. Lactobacillus plantarum had desirable and robust technological properties, which made it a suitable adjunct culture for cheese making.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Weiwei Bi
AU  - Guixing Zhao
AU  - Guangjin Wang
AU  - Bixian Zhang
AU  - Shuwen Lu
AU  - Haofei Liu
AU  - Jinrong Li
AU  - Lei Chen
PY  - 2017/08
DA  - 2017/08
TI  - Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum
BT  - Proceedings of the 2017 International Conference on Material Science, Energy and Environmental Engineering (MSEEE 2017)
PB  - Atlantis Press
SP  - 62
EP  - 65
SN  - 2352-5401
UR  - https://doi.org/10.2991/mseee-17.2017.12
DO  - 10.2991/mseee-17.2017.12
ID  - Bi2017/08
ER  -