Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese

• Published in: International dairy journal Vol. 13; no. 2; pp. 179 - 189
• Main Authors: Michaelidou, A, Katsiari, M.C, Kondyli, E, Voutsinas, L.P, Alichanidis, E
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2003; Elsevier Science
• Subjects: Adjunct culture; Biological and medical sciences; Feta cheese; Food industries; free amino acids; Fundamental and applied biological sciences. Psychology; high performance liquid chromatography; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis; low fat cheeses; Low-fat cheese; Milk and cheese industries. Ice creams; nitrogen content; phosphotungstic acid; polyacrylamide gel electrophoresis; Proteolysis; trichloroacetic acid; Adjunct culture; Proteolysis; Feta cheese; Low-fat cheese; Lactic acid bacteria; Conditioner; Peptides; Soft cheese; Dairy product; Lactococcus lactis subsp. cremoris; Feta; Low fat product; Streptococcaceae; Lactococcus lactis subsp. lactis; Bacteria; Micrococcales; Chemical composition
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/S0958-6946(02)00148-6

The effect of a commercial adjunct culture (CR-213, containing
Lactococcus lactis subsp.
cremoris and
Lactococcus lactis subsp.
lactis) on the proteolysis in low-fat Feta-type cheese was studied. Two controls, a full-fat cheese (∼220
g
kg
−1 fat) and a low-fat cheese (∼70
g
kg
−1 fat) made using the standard procedure were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of cheese and water-soluble cheese extracts, was marginal. Reverse-phase HPLC analysis of water-soluble cheese extracts indicated only relatively minor differences in proteolysis between controls and experimental cheeses. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in trichloroacetic acid (120
g
L
−1), was not affected by the addition of adjunct culture. However, the levels of total nitrogen soluble in phosphotungstic acid (50
g
L
−1) and the concentration of free amino acids were affected by the adjunct culture and were significantly (
P<0.05) higher in the experimental cheeses than in the low-fat control cheese.