Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese

• Published in: Food research international Vol. 137; p. 109654
• Main Authors: Vénica, Claudia I., Wolf, Verónica I., Bergamini, Carina V., Perotti, María C.
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01-11-2020
• Subjects: Alcohols - analysis; beta-Galactosidase; Cheese; Galactooligosaccharides; Milk-whey mixtures; Organic acids and carbohydrates profiles; Prebiotics; Volatile compound; Whey - chemistry; β-galactosidase; Volatile compound; Organic acids and carbohydrates profiles; β-galactosidase; Cheese; Milk-whey mixtures; Galactooligosaccharides
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2020.109654

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•Treating cheese milk with β-galactosidase enhanced the GOS synthesis.•β-galactosidase treatments modified the carbohydrate profile of cheeses.•β-galactosidase treatment did not substantially modify organic acids and volatile.•GOS were not detected in soft and fresh commercial cheeses.•Variations in carbohydrates and organic acids in the commercial cheeses were found.
Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles.
The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market.