Impact of Using Exopolysaccharides (EPS)-Producing Strain on Qualities of Half-Fat Cheddar Cheese

Abstract

Yield, textural, proteolysis, melting, and sensory properties of exopolysaccharide-producing Lactobacillus paracasei on properties of half-fat (about 16 g fat/100 g cheese) Cheddar cheese during ripening at 8℃ for up to six months were investigated. The results revealed that B-3 cheese, made with 2.0% (v/v) high yield exopolysaccharide-producing L. paracasei in combination with 0.011% (w/w) commercial Cheddar culture (B-3 cheese), had a 10.15, 7.71, and 10.04% separately increase in moisture content and had a 7.70, 5.05, and 6.76% separately increase in yield compared with B-2, B-4, and B-5 cheese, texture and melting characteristics were significantly improved (P < 0.05), sensory score surpassed B-4 and B-5 cheese and was similar to the full-fat one. Any differences of B-3 cheese detected among half-fat Cheddar cheeses were attributed to the presence of high yield exopolysaccharide-producing L. paracasei.

Keywords:

• Cheddar cheese
• Half-fat
• EPS
• Lactobacillus paracasei, Quality

Additional information

Funding

This research was supported by Science and Technology Research Project of Heilongjiang Province Education Department (12541027), Synergetic Innovation Center of Food Safety and Nutrition, and Early Research and Development Training Programs of the University Scientific and Technological Achievements Industrialization of Heilongjiang Province in 2013.