Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage

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dc.contributor.author Hou, Jia
dc.contributor.author Hannon, John A.
dc.contributor.author McSweeney, Paul L. H.
dc.contributor.author Beresford, Thomas P.
dc.contributor.author Guinee, Timothy P.
dc.date.accessioned 2016-10-26T10:55:41Z
dc.date.available 2016-10-26T10:55:41Z
dc.date.copyright 2016-10-20
dc.date.issued 2016-10-20
dc.identifier.citation Hou, J., Hannon, J. A., McSweeney, P. L. H., Beresford, T. P. & Guinee, T. P. ‘Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage’, International Dairy Journal. doi: 10.1016/j.idairyj.2016.10.003. Article In Press. en
dc.identifier.issn 0958-6946
dc.identifier.uri http://hdl.handle.net/10468/3215
dc.identifier.doi 10.1016/j.idairyj.2016.10.003
dc.description.abstract Cheddar cheese was made using control culture (Lactococcus lactis subsp. lactis), or with control culture plus a galactose-metabolising (Gal+) or galactose-non-metabolising (Gal-) Streptococcus thermophilus adjunct; for each culture type, the pH at whey drainage was either low (pH 6.15) or high (pH 6.45). Sc. thermophilus affected the levels of residual lactose and galactose, and the volatile compound profile and sensory properties of the mature cheese (270 d) to an extent dependent on the drain pH and phenotype (Gal+ or Gal-). For all culture systems, reducing drain pH resulted in lower levels of moisture and lactic acid, a higher concentration of free amino acids, and higher firmness. The results indicate that Sc. thermophilus may be used to diversify the sensory properties of Cheddar cheese, for example from a fruity buttery odour and creamy flavour to a more acid taste, rancid odour, and a sweaty cheese flavour at high drain pH. en
dc.description.sponsorship Department of Agriculture, Fisheries and Food, Ireland (National Development Plan and Food Institutional Research Measure (FIRM) with project reference no. 08RDC604.) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2016 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Cheddar cheese en
dc.subject Streptococcus thermophilus en
dc.subject Food science en
dc.subject Dairy science en
dc.subject Galactose metabolising strain en
dc.subject Drain pH en
dc.title Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul L. H. McSweeney, Food & Nutritional Sciences, University College Cork, Cork, Ireland T: +353-21-490-3000 Email: p.mcsweeney@ucc.ie. en
dc.internal.availability Full text available en
dc.check.info Access to this item is restricted until 12 months after publication by the request of the publisher. en
dc.check.date 2017-10-20
dc.description.version Accepted Version en
dc.contributor.funder Department of Agriculture, Fisheries and Food, Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Dairy Journal en
dc.internal.IRISemailaddress p.mcsweeney@ucc.ie en


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© 2016 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. https://creativecommons.org/licenses/by-nc-nd/4.0/ Except where otherwise noted, this item's license is described as © 2016 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. https://creativecommons.org/licenses/by-nc-nd/4.0/
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