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Article: Probiotic cheddar cheese: Influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses

TitleProbiotic cheddar cheese: Influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses
Authors
KeywordsCheddar cheese
Probiotic
Proteolysis
Ripening
Sensory evalution
Issue Date2009
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2009, v. 74 n. 5, p. S182-S191 How to Cite?
AbstractBifidobacterium longum 1941, B. animalis subsp. lactis LAFTI ® B94, Lactobacillus casei 279, Lb. casei LAFTI L26, Lb. acidophilus 4962, or Lb. acidophilus LAFTI L10 were used as an adjunct in the production of Cheddar cheeses, which were ripened at 4 and 8 °C for 24 wk. Effects of ripening temperatures and probiotic adjuncts on proteolysis and sensory evaluation of the cheeses were examined. Higher ripening temperature increased the level of proteolysis in the cheeses. Product of proteolysis and organic acids released during ripening were shown to be important for the flavor of Cheddar cheeses. There were positive and significant correlations between the levels of soluble nitrogen, lactic, acetic, and butyric acids, percentage hydrolysis of α s1-CN and β-CN to the scores of cheddary flavor (P < 0.05). Scores for sour-acid and vinegary flavors were higher in cheeses with the addition of Bifidobacterium sp. or Lb. casei 279 ripened at 8 °C. The scores were positively and significantly correlated to the level of lactic, acetic, and free amino acids in the cheeses (P < 0.05). The results show that both 4 and 8 °C have potential for use in the ripening of probiotic Cheddar cheeses. © 2009 Institute of Food Technologists ®.
Persistent Identifierhttp://hdl.handle.net/10722/144380
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
Funding AgencyGrant Number
Australian Research Council (ARC)
Funding Information:

This study was made possible through a grant from Australian Research Council (ARC) under a strategic partnership with industry for research and training (SPIRT) scheme in collaboration with DSM Food Specialties Pty. Ltd. (New SouthWales, Australia).

References

 

DC FieldValueLanguage
dc.contributor.authorOng, Len_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:44Z-
dc.date.available2012-01-20T09:01:44Z-
dc.date.issued2009en_HK
dc.identifier.citationJournal Of Food Science, 2009, v. 74 n. 5, p. S182-S191en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144380-
dc.description.abstractBifidobacterium longum 1941, B. animalis subsp. lactis LAFTI ® B94, Lactobacillus casei 279, Lb. casei LAFTI L26, Lb. acidophilus 4962, or Lb. acidophilus LAFTI L10 were used as an adjunct in the production of Cheddar cheeses, which were ripened at 4 and 8 °C for 24 wk. Effects of ripening temperatures and probiotic adjuncts on proteolysis and sensory evaluation of the cheeses were examined. Higher ripening temperature increased the level of proteolysis in the cheeses. Product of proteolysis and organic acids released during ripening were shown to be important for the flavor of Cheddar cheeses. There were positive and significant correlations between the levels of soluble nitrogen, lactic, acetic, and butyric acids, percentage hydrolysis of α s1-CN and β-CN to the scores of cheddary flavor (P < 0.05). Scores for sour-acid and vinegary flavors were higher in cheeses with the addition of Bifidobacterium sp. or Lb. casei 279 ripened at 8 °C. The scores were positively and significantly correlated to the level of lactic, acetic, and free amino acids in the cheeses (P < 0.05). The results show that both 4 and 8 °C have potential for use in the ripening of probiotic Cheddar cheeses. © 2009 Institute of Food Technologists ®.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectCheddar cheeseen_HK
dc.subjectProbioticen_HK
dc.subjectProteolysisen_HK
dc.subjectRipeningen_HK
dc.subjectSensory evalutionen_HK
dc.titleProbiotic cheddar cheese: Influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheesesen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1750-3841.2009.01164.xen_HK
dc.identifier.pmid19646055en_HK
dc.identifier.scopuseid_2-s2.0-65849226551en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-65849226551&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume74en_HK
dc.identifier.issue5en_HK
dc.identifier.spageS182en_HK
dc.identifier.epageS191en_HK
dc.identifier.isiWOS:000266179400027-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridOng, L=16200369500en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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