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Effect of high-pressure-treated starter on ripening of Feta cheese

Effect of high-pressure-treated starter on ripening of Feta cheese High-pressure (HP) treatment of cheese or of bacterial starters used in cheese manufacture has the potential to modify the cheese ripening process. The objective of the present study was to investigate the effect of a DVI starter mixture HP-treated at 200 MPa, at 20 °C for 15 min, on the ripening of Feta cheese. Microbiological and biochemical characteristics, including enzymatic activities, in cheese were studied throughout ripening. Mesophilic, thermophilic, and non-starter bacteria counts were not affected significantly (P > 0.05) by the starter HP treatment and the same was also true for lactate dehydrogenase activity, indicating that there was no enhancement of autolysis in the cheese matrix due to starter treatment. However, the use of HP-treated starter increased secondary proteolysis in cheese, as shown by levels of nitrogen soluble in 12% trichloroacetic acid and in 5% phosphotungstic acid. These findings were consistent with the significant (P < 0.05) increase of the area of small hydrophilic peptides in the HPLC profiles of Feta made with treated starter. Since residual chymosin activity and aminopeptidase activity on Leu-p-NA did not differ significantly compared to those of control cheese throughout ripening, an HP-treatment-induced modification of other proteolytic enzymes was possible. These findings, together with the slow decrease in pH during the first days of ripening, suggest that HP-treated starter can be used as an adjunct starter in Feta manufacture rather than as a regular starter. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Effect of high-pressure-treated starter on ripening of Feta cheese

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Publisher
Springer Journals
Copyright
Copyright © 2012 by INRA and Springer-Verlag, France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-012-0060-y
Publisher site
See Article on Publisher Site

Abstract

High-pressure (HP) treatment of cheese or of bacterial starters used in cheese manufacture has the potential to modify the cheese ripening process. The objective of the present study was to investigate the effect of a DVI starter mixture HP-treated at 200 MPa, at 20 °C for 15 min, on the ripening of Feta cheese. Microbiological and biochemical characteristics, including enzymatic activities, in cheese were studied throughout ripening. Mesophilic, thermophilic, and non-starter bacteria counts were not affected significantly (P > 0.05) by the starter HP treatment and the same was also true for lactate dehydrogenase activity, indicating that there was no enhancement of autolysis in the cheese matrix due to starter treatment. However, the use of HP-treated starter increased secondary proteolysis in cheese, as shown by levels of nitrogen soluble in 12% trichloroacetic acid and in 5% phosphotungstic acid. These findings were consistent with the significant (P < 0.05) increase of the area of small hydrophilic peptides in the HPLC profiles of Feta made with treated starter. Since residual chymosin activity and aminopeptidase activity on Leu-p-NA did not differ significantly compared to those of control cheese throughout ripening, an HP-treatment-induced modification of other proteolytic enzymes was possible. These findings, together with the slow decrease in pH during the first days of ripening, suggest that HP-treated starter can be used as an adjunct starter in Feta manufacture rather than as a regular starter.

Journal

Dairy Science & TechnologySpringer Journals

Published: Mar 2, 2012

References