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Influence of liposome-encapsulated Neutrase and heat-treated lactobacilli on the quality of low-fat Gouda-type cheese

Published online by Cambridge University Press:  01 June 2009

Siv Skeie ,
Judith Narvhus ,
Ylva Ardö  and
Roger K. Abrahamsen
Siv Skeie
Affiliation:
Department of Food Science, Agricultural University of Norway, N-1432 Ǻs, Norway
Judith Narvhus
Affiliation:
Department of Food Science, Agricultural University of Norway, N-1432 Ǻs, Norway
Ylva Ardö
Affiliation:
Swedish Dairies Association (SMR), S-223 70 Lund, Sweden
Roger K. Abrahamsen
Affiliation:
Department of Food Science, Agricultural University of Norway, N-1432 Ǻs, Norway
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Summary

Low-fat Gouda-type cheese (200 g fat/kg dry matter) was made on a pilot plant scale from cheesemilk to which heat-treated lactobacilli and/or Neutrase encapsulated in dehydrated rehydrated vesicles had been added. In cheese containing added Neutrase, there was increased proteolysis after the first day following cheesemaking. The cheese with added heat-treated lactobacilli developed increased amounts of amino N as well as increased amounts of acetaldehyde and other, unidentified, volatile compounds. The addition of heat-treated lactobacilli also influenced the texture of the cheese which was firmer but less cohesive.

Type
Original articles
Information
Journal of Dairy Research , Volume 62 , Issue 1 , February 1995 , pp. 131 - 139
Copyright
Copyright © Proprietors of Journal of Dairy Research 1995

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