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Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses.

W Tungjaroenchai¹, C H White, W E Holmes

¹Department of Food Science and Technology, Mississippi State University, 39762, USA.

Journal of Dairy Science

|September 21, 2004

Summary

Adjunct cultures significantly impact volatile free fatty acid production in reduced-fat Edam cheese. Lactococcus lactis ssp. diacetylactis and Lactobacillus reuteri demonstrated notable effects on specific fatty acids during ripening.

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Area of Science:

Dairy Microbiology
Food Chemistry
Sensory Science

Background:

Reduced-fat cheeses often exhibit altered flavor profiles compared to full-fat versions.
Adjunct cultures can be utilized to enhance the flavor development in reduced-fat cheese varieties.
Understanding the role of specific adjuncts in lipolysis is crucial for optimizing cheese production.

Purpose of the Study:

To investigate the impact of four specific adjunct cultures on volatile free fatty acid (VFFA) production in reduced-fat Edam cheese.
To evaluate the lipase activity of selected adjunct cultures.
To determine the influence of these adjuncts on VFFA profiles during cheese ripening.

Main Methods:

Lipase activity was assessed using p-nitrophenyl fatty acid ester substrates.
Reduced-fat Edam cheeses with individual and mixed adjunct cultures were produced.
Volatile free fatty acids were analyzed using static headspace gas chromatography after 3 and 6 months of ripening.

Main Results:

Lactococcus lactis ssp. diacetylactis exhibited the highest lipase activity among the tested adjuncts.
Acetic acid was the most abundant VFFA throughout ripening in all cheeses.
Reduced-fat cheese with L. lactis ssp. diacetylactis showed increased levels of butyric, isovaleric, n-valeric, iso-caproic, and n-caproic acids at 3 months.
Reduced-fat cheese with Lactobacillus reuteri produced higher concentrations of isocaproic, n-caproic, heptanoic acids, and total acids at 6 months.

Conclusions:

Specific adjunct cultures, including Lactococcus lactis ssp. diacetylactis and Lactobacillus reuteri, play a significant role in lipolysis and VFFA production in reduced-fat Edam cheese.
The choice and timing of adjunct culture application can modulate the VFFA profile and potentially influence cheese flavor.
Further research can leverage these findings to develop targeted adjunct strategies for enhanced reduced-fat cheese characteristics.