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.authorHou, Jia
dc.contributor.authorHannon, John A.
dc.contributor.authorMcSweeney, Paul L. H.
dc.contributor.authorBeresford, Thomas P.
dc.contributor.authorGuinee, Timothy P.
dc.contributor.funderDepartment of Agriculture, Fisheries and Food, Irelanden
dc.date.accessioned2016-10-26T10:55:41Z
dc.date.available2016-10-26T10:55:41Z
dc.date.copyright2016-10-20
dc.date.issued2016-10-20
dc.description.abstractCheddar 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.sponsorshipDepartment of Agriculture, Fisheries and Food, Ireland (National Development Plan and Food Institutional Research Measure (FIRM) with project reference no. 08RDC604.)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHou, 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.doi10.1016/j.idairyj.2016.10.003
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.urihttps://hdl.handle.net/10468/3215
dc.language.isoenen
dc.publisherElsevieren
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.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectCheddar cheeseen
dc.subjectStreptococcus thermophilusen
dc.subjectFood scienceen
dc.subjectDairy scienceen
dc.subjectGalactose metabolising strainen
dc.subjectDrain pHen
dc.titleEffect 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 drainageen
dc.typeArticle (peer-reviewed)en
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