Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means
Galina M Sviridenko
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Krasnoarmeysky Boulevard, 19, Uglich, Yaroslavl Region, 152613 Russia
Contribution: Conceptualization, Data curation, Methodology, Validation
Search for more papers by this authorCorresponding Author
Darya S Vakhrusheva
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Krasnoarmeysky Boulevard, 19, Uglich, Yaroslavl Region, 152613 Russia
Author for correspondence. E-mail: [email protected]
Contribution: Investigation, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorYuri Yа Sviridenko
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Krasnoarmeysky Boulevard, 19, Uglich, Yaroslavl Region, 152613 Russia
Contribution: Methodology, Project administration
Search for more papers by this authorIrina N Delitskaya
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Krasnoarmeysky Boulevard, 19, Uglich, Yaroslavl Region, 152613 Russia
Contribution: Data curation, Investigation
Search for more papers by this authorValentina A Mordvinova
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Krasnoarmeysky Boulevard, 19, Uglich, Yaroslavl Region, 152613 Russia
Contribution: Resources, Writing - review & editing
Search for more papers by this authorGalina M Sviridenko
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Krasnoarmeysky Boulevard, 19, Uglich, Yaroslavl Region, 152613 Russia
Contribution: Conceptualization, Data curation, Methodology, Validation
Search for more papers by this authorCorresponding Author
Darya S Vakhrusheva
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Krasnoarmeysky Boulevard, 19, Uglich, Yaroslavl Region, 152613 Russia
Author for correspondence. E-mail: [email protected]
Contribution: Investigation, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorYuri Yа Sviridenko
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Krasnoarmeysky Boulevard, 19, Uglich, Yaroslavl Region, 152613 Russia
Contribution: Methodology, Project administration
Search for more papers by this authorIrina N Delitskaya
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Krasnoarmeysky Boulevard, 19, Uglich, Yaroslavl Region, 152613 Russia
Contribution: Data curation, Investigation
Search for more papers by this authorValentina A Mordvinova
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Krasnoarmeysky Boulevard, 19, Uglich, Yaroslavl Region, 152613 Russia
Contribution: Resources, Writing - review & editing
Search for more papers by this authorAbstract
The article presents the results of a study on the influence of adjunct cultures of Leuconostoc mesenteroides, Lactococcus lactis subsp. lactis biovar diacetylactis and Lactobacillus helveticus on the organoleptic characteristics of cheeses with reduced calorie content. It has been established that differences in the composition of the starter microbiota have a significant effect on the depth and direction of biochemical processes, the formation of flavouring substances, which leads to a difference in their organoleptic evaluation. The method of cheese moulding, together with the composition of the starter microbiota, creates conditions that provide the possibility of adjusting the organoleptic profile of low-fat cheeses.
REFERENCES
- Banks J M (2004) The technology of low-fat cheese manufacture. International Journal of Dairy Technology 57 199–207.
- Broadbent J R, Cai H, Larsen R L et al. (2011) Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains. Journal of Dairy Science 9 4313–4328.
- Collins Y F, McSweeney P L H and Wilkinson M G (2003) Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 13 841–866.
- Curioni P M G and Bosset J O (2002) Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 12 959–984.
- Drake M A and Swanson B G (1995) Reduced- and low-fat cheese technology: a review. Trends in Food Science & Technology 6 366–369.
- EASC (Euro-Asian Council for Standardization, Metrology and Certification) (1992) Milk and milk products. Titrimetric methods of acidity determination. GOST 3624-92.
- EASC (Euro-Asian Council for Standardization, Metrology and Certification) (2011) Cheeses and processed cheeses. Determination of protein mass fraction by the Kjeldahl method. GOST R 54662-2011. Standard of Russian Federation.
- EASC (Euro-Asian Council for Standardization, Metrology and Certification) (2012) Milk and milk products. Methods for determination of the spores content of mesophilic anaerobic microorganisms. GOST 32012-2012.
- EASC (Euro-Asian Council for Standardization, Metrology and Certification) (2014a) Milk and milk products. Methods of microbiological analysis. GOST 32901-2014.
- EASC (Euro-Asian Council for Standardization, Metrology and Certification) (2014b) Milk. Methods for determination of somatic cells. GOST 23453-2014.
- EASC (Euro-Asian Council for Standardization, Metrology and Certification) (2017) Bacterial starter cultures for the production of dairy products. General specifications. GOST 34372-2017.
- Fenelon M A, Beresford T P and Guinee T P (2002) Comparison of different bacterial culture systems for the production of reduced-fat Cheddar cheese. International Journal of Dairy Technology 55 194–203.
- Fenelon M A, O’Connor P and Guinee T P (2000) The effect of fat content on the microbiology and proteolysis in Cheddar cheese during ripening. Journal of Dairy Science 83 2173–2183.
- Gunasekaran S and Ak M M (2003) Cheese Rheology and Texture, 1st edn, pp. 42–124. Boca Raton: CRC Press.
- Katsiari M C, Voutsinas L P and Kondyli E (2002) Improvement of sensory quality of low fat Kefalograviera-type cheese with commercial adjunct cultures. International Dairy Journal 12 757–764.
- Kondyli E, Katsiari M C, Masouras T and Voutsinas L P (2002) Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture. Food Chemistry 79 199–205.
- Lepilkina O V, Tetereva L I, Lepilkina O N, Kokareva N V and Vagacheva N V (2019) Method for extracting water-soluble proteins from cheese Patent RF, no. 2689755. (In Russian).
- Lynch K M, McSweeney P L H, Arendt E K, Uniacke-Lowe T, Galle S and Coffey A (2013) Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese. International Dairy Journal 34 125–134.
- Manno M T, Zuljan F, Alarcon S, Esteban L, Blancato V, Espariz M and Magni C (2018) Genetic and phenotypic features defining industrial relevant Lactococcus lactis, L. cremoris and L. lactis biovar. diacetylactis strains. Journal of Biotechnology 282 25–31.
- Pedersen T B, Vogensen F K and Ardo Y (2016) Effect of heterofermentative lactic acid bacteria of dl-starters in initial ripening of semi-hard cheese. International Dairy Journal 57 72–79.
- Settanni L and Moschetti G (2010) Non-starter lactic acid bacteria used to improve cheese quality and provide health benefit. Food Microbiology 27 691–697.
- Stefanovic E, Fitzgerald G and McAuliffe O (2017) Advances in the genomics and metabolomics of dairy lactobacilli: a review. Food Microbiology 61 33–49.
- Sviridenko G, Shuhalova O and Vahrusheva D (2019) Analysis of the special features of Lactobacillus casei with the aim to apply them in the bacterial starters composition. Dairy Industry 9 38–40. (In Russian).
- Sviridenko G, Shuhalova O and Vahrusheva D (2020) Study of the properties of industrial strains of Lactobacillus helveticus in order to assess the possibility of their use in the composition of starter cultures for cheesemaking. Dairy Industry 11 34–36. (In Russian).
- Tungjaroenchai W, Drake M A and White C H (2001) Influence of adjunct cultures on ripening of reduced fat Edam cheeses. Journal of Dairy Science 84 2117–2124.
- Visser S, Slangen C J and Robben A J P M (1992) Determination of molecular mass distributions of whey protein hydrolysates by high-performance size-exclusion chromatography. Journal of Chromatography 599 205–209.
