TITLE:
Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
AUTHORS:
Natália Chinellato de Azambuja, Izildinha Moreno, Darlila Aparecida Gallina, Leila Maria Spadoti, Eliana Maria Pettirossi Motta, Maria Teresa Bertolodo Pacheco, Angela Lima Menêses de Queiroz, Adriane Elisabete Costa Antunes
KEYWORDS:
Amino Acids, Cheese, L. helveticus, Ripening, Sensory Analysis
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.8 No.5,
May
17,
2017
ABSTRACT: At semi-industrial scale it was obtained two cheeses, one with aromatic
culture (CHN) and the other with also L. helveticus (CHN + LH).
Proteolysis during ripening was evaluated using proteolytic indices,
electrophoretic profile Urea-PAGE and release of free amino acids. Sensory
evaluation was performed by acceptability test. It was observed a 5-fold
increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH
cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato
cheese with the adjunct culture showed higher acceptability in terms of overall
aroma and flavor.