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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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Accepted Version
Date
2016-10-20
Authors
Hou, Jia
Hannon, John A.
McSweeney, Paul L. H.
Beresford, Thomas P.
Guinee, Timothy P.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Published Version
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.
Description
Keywords
Cheddar cheese , Streptococcus thermophilus , Food science , Dairy science , Galactose metabolising strain , Drain pH
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.