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Adjunct starter properties affect characteristic features of Swiss-type cheeses
Brigitte Weinrichter1, Heinz Sollberger, Wolfgang Ginzinger
1Department of Dairy Research and Bacteriology, BOKU-University of Natural Resources and Applied Life Sciences, Vienna, Austria.
Die Nahrung
|April 1, 2004
Summary
Adjunct starters, specifically facultatively heterofermentative lactobacilli (FHL), significantly impact cheese quality. Certain FHL strains enhance texture, eye formation, and flavor development in cheeses like Emmental and Bergkäse.
Area of Science:
- Food Microbiology
- Dairy Science
- Enology
Background:
- Microorganisms play a crucial role in cheese ripening, influencing flavor, texture, and aroma.
- Non-starter lactic acid bacteria (NSLAB) and starter cultures contribute to these characteristics.
- Controlling microbial populations is key to achieving desired cheese attributes.
Purpose of the Study:
- To investigate the impact of specific facultatively heterofermentative lactobacilli (FHL) adjunct starters on Emmental and Bergkäse cheese quality.
- To evaluate the role of citric acid and ribose utilization by FHL strains.
- To assess the influence of enterococci addition on cheese characteristics.
Main Methods:
- Production of Emmental and Bergkäse cheeses from pasteurized milk with standard starters and defined FHL strains.
- Inclusion of a defined enterococci mixture in some batches.
- Selection of FHL strains based on citric acid and ribose utilization potential.
- Monitoring microbial counts (cfu/g) throughout ripening.
- Analysis of cheese properties including proteolysis, firmness, elasticity, eye formation, and organic acid profiles.
Main Results:
- FHL counts reached 10(8) cfu/g within weeks and remained at 10(7) cfu/g in mature cheeses.
- Bergkäse with L. rhamnosus showed increased proteolysis, reduced firmness, and elasticity.
- Citric acid-utilizing FHL improved eye formation in Bergkäse.
- In Emmental, citric acid-utilizing FHL reduced propionic acid formation, indicating competition with propionibacteria.
- Enterococci were not detected in mature cheeses.
Conclusions:
- Specific properties of FHL adjunct starters significantly influence key quality attributes of Emmental and Bergkäse cheeses.
- FHL strains capable of utilizing citric acid can positively affect eye formation and reduce undesirable acid production.
- The selection of adjunct starters should be tailored to the specific cheese variety for optimal results.