Volume 21, Issue 152 (2024)
FSCT 2024, 21(152): 165-180 |
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Tondhoush A, Soltani M, Azarikia F, Homayouni Rad A, Karami M. The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese. FSCT 2024; 21 (152) :165-180
URL: http://fsct.modares.ac.ir/article-7-74210-en.html
URL: http://fsct.modares.ac.ir/article-7-74210-en.html
1- Tehran Medical Sciences, Islamic Azad University
2- Tehran Medical Sciences, Islamic Azad University ,m.soltani@iaups.ac.ir
3- Tehran University
4- Tabriz University of Medical Sciences
5- Bu-Ali Sina University, Hamedan
2- Tehran Medical Sciences, Islamic Azad University ,
3- Tehran University
4- Tabriz University of Medical Sciences
5- Bu-Ali Sina University, Hamedan
Abstract: (736 Views)
Ultrafiltration is a technique used for concentration of milk in order to produce the cheese with more desirable physicochemical and nutritional properties. On the other hand, use of combined starter cultures for cheese production can led to improve the sensory characteristics and overall acceptability of final product. The objective of the present study was to investigate the effect of using different combinations of Lactobacillus helveticus (L. helveticus) and mesophilic starter culture (Lactobacillus lactis ssp. lactis and Lactobacillus lactis ssp. cremoris) on the volatile compounds and sensory characteristics of ultrafiltered white cheese during ripening. Five ultrafiltered white cheeses were produced using mesophilic starter culture and L. helveticus at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) and kept in refrigerator (9 ± 0.1°C) for 90 days. The related analysis was performed on 1, 30, 60 and 90 days of ripening. The results revealed that an increase in L. helveticus ratio caused a significant increase in the Co2, ethanol, ethylene oxide and a significant decrease in the acetone (p<0.05). Regarding sensory properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of L. helveticus (p<0.05). In conclusion, the use of combinations of mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve the volatile compounds in the final product and production an ultrafiltered cheese with desirable sensory characteristics.
Keywords: UF white cheese, Lactobacillus helveticus, mesophilic starter cultures, volatile compounds, sensory characteristics
Article Type: Original Research |
Subject:
Food formulations
Received: 2024/03/9 | Accepted: 2024/04/21 | Published: 2024/09/22
Received: 2024/03/9 | Accepted: 2024/04/21 | Published: 2024/09/22
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