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

Figures & data

FIGURE 1 Growth kinetic of EPS⁺⁺ strain in 10% skim milks at 37°C showing the bacterial cell counts, amounts of EPS, pH, and titratable acidity.

TABLE 1 Effect of EPS⁺⁺ strain content on the sensory values of half-fat Cheddar cheeses

EPS^++ content (%)	Flavor	Texture	Color
1.0	2.40 ± 0.68^c	2.15 ± 0.49^c	2.20 ± 0.52^d
1.5	3.40 ± 0.50^a	3.45 ± 0.51^a	3.40 ± 0.50^b
2.0	3.75 ± 0.44^a	3.75 ± 0.44^a	3.95 ± 0.39^a
2.5	3.60 ± 0.60^a	3.55 ± 0.51^a	3.75 ± 0.55^a
3.0	2.75 ± 0.44^b	2.70 ± 0.47^b	2.55 ± 0.51^c

^a,cValues within a row not sharing a common superscript differ significantly (P < 0.05).

FIGURE 2 Effect of EPS⁺⁺ strain content on proteolysis of half-fat Cheddar cheeses over ripening.

TABLE 2 Chemical composition, pH, and actual yield of full- and half-fat Cheddar cheeses

Cheese	Protein	Fat	Moisture	MNFS^1	FDM^2		Yield
samples	(g 100 g^−1)	(g 100 g^−1)	(g 100 g^−1)	(g 100 g^−1)	(g 100 g^−1)	pH	(%)
B-1	25.43 ± 0.18^d	32.91 ± 0.07^a	38.89 ± 0.13^d	56.97 ± 0.07^a	53.85 ± 0.08^a	5.05 ± 0.03^b	10.13 ± 0.05^a
B-2	35.20 ± 0.03^a	15.98 ± 0.04^bc	41.98 ± 0.05^c	49.96 ± 0.06^c	27.46 ± 0.04^e	5.14 ± 0.02^a	7.92 ± 0.04^d
B-3	33.01 ± 0.06^c	15.83 ± 0.16^c	46.24 ± 0.07^a	56.61 ± 0.46^a	29.45 ± 0.09^b	5.06 ± 0.03^b	8.93 ± 0.13^b
B-4	34.28 ± 0.18^b	16.05 ± 0.03^b	42.93 ± 0.18^b	51.30 ± 0.08^b	28.12 ± 0.09^c	5.13 ± 0.02^a	8.12 ± 0.03^c
B-5	35.17 ± 0.10^a	16.08 ± 0.08^b	42.02 ± 0.11^c	50.17 ± 0.12^c	27.73 ± 0.06^d	5.16 ± 0.03^a	7.99 ± 0.11^cd

^a,eValues within a column not sharing a common superscript differ significantly (P < 0.05);

¹MNFS = moisture in the non-fat substances;

²FDM = fat in dry-matter.

FIGURE 3 Mean counts of non-starter LAB of half- and full-fat Cheddar cheeses over ripening.

TABLE 3 Texture parameters of half- and full-fat Cheddar cheeses over ripening

	Cheese samples
Ripening time (mo)	B-1	B-2	B-3	B-4	B-5
Hardness (g)
0	1307.142 ± 18^e,C	2220.336 ± 13^a,A	1783.783 ± 22^d,A	1922.236 ± 20^c,A	2032.398 ± 18^b,A
1	1456.126 ± 20^e,A	2106.898 ± 22^a,B	1517.040 ± 19^d,B	1800.363 ± 31^c,B	1881.464 ± 17^b,B
2	1384.329 ± 17^e,B	2007.596 ± 23^a,C	1495.952 ± 16^d,B	1674.996 ± 16^c,C	1807.029 ± 24^b,C
4	1189.655 ± 11^e,B	1924.844 ± 17^a,D	1295.601 ± 16^d,C	1554.857 ± 17^c,D	1585.383 ± 19^b,D
6	1135.820 ± 17^e,C	1910.06 ± 21^a,D	1246.225 ± 18^d,D	1474.368 ± 15^c,E	1601.896 ± 19^b,D
Springiness (–)
0	0.841 ± 0.012^c,A	0.903 ± 0.029^a,A	0.826 ± 0.026^c,A	0.869 ± 0.011^b,A	0.895 ± 0.031^ab,A
1	0.646 ± 0.015^c,B	0.867 ± 0.011^a,B	0.587 ± 0.026^d,B	0.805 ± 0.011^b,B	0.830 ± 0.029^b,B
2	0.612 ± 0.028^c,C	0.832 ± 0.035^a,C	0.553 ± 0.012^d,C	0.745 ± 0.025^b,C	0.742 ± 0.010^b,C
4	0.503 ± 0.019^d,D	0.759 ± 0.049^a,D	0.472 ± 0.012^e,D	0.702 ± 0.037^c,D	0.685 ± 0.020^b,D
6	0.458 ± 0.025^c,E	0.712 ± 0.010^a,E	0.398 ± 0.037^d,E	0.526 ± 0.008^b,E	0.534 ± 0.038^bE
Adhesiveness (g·s)
0	−5.082 ± 0.057^a,B	−3.331 ± 0.319^d,B	−4.732 ± 0.399^b,E	−4.149 ± 0.311^c,C	−4.086 ± 0.309^c,C
1	−4.581 ± 0.102^b,C	−3.155 ± 0.258^e,A	−5.488 ± 0.259^a,D	−4.006 ± 0.254^cD	−3.858 ± 0.256^d,D
2	−5.099 ± 0.324^b,B	−3.089 ± 0.203^d,B	−5.746 ± 0.372^a,C	−4.154 ± 0.354^c,C	−4.104 ± 0.308^c,C
4	−5.128 ± 0.221^b,B	−2.894 ± 0.310^d,C	−6.115 ± 0.014^a,B	−4.536 ± 0.453^c,B	−4.557 ± 0.159^c,B
6	−7.109 ± 0.102^a,A	−3.121 ± 0.017^c,B	−7.193 ± 0.009^a,A	−5.171 ± 0.309^b,A	−5.128 ± 0.412^b,A
Cohesiveness (–)
0	0.607 ± 0.016^c,A	0.676 ± 0.019^a,B	0.659 ± 0.025^ab,A	0.670 ± 0.025^ab,A	0.656 ± 0.037^b,A
1	0.481 ± 0.029^e,B	0.692 ± 0.025^a,A	0.523 ± 0.023^d,B	0.604 ± 0.027^c,B	0637 ± 0.011^b,B
2	0.489 ± 0.014^e,B	0.686 ± 0.023^a,AB	0.511 ± 0.015^d,B	0.585 ± 0.019^b,C	0.550 ± 0.028^c,C
4	0.412 ± 0.025^c,C	0.489 ± 0.019^a,C	0.393 ± 0.019^c,C	0.435 ± 0.022^b,D	0.474 ± 0.017^a,D
6	0.295 ± 0.031^c,D	0.379 ± 0.011^a,D	0.221 ± 0.024^d,D	0.347 ± 0.024^b,E	0.352 ± 0.024^b,E

^a–eMeans within a row with no common lowercase superscript differ (P < 0.05);

^A–EMeans within a column with no common uppercase superscript differ (P < 0.05).

TABLE 4 Levels of pH 4.6-SN and 12% TCA-SN in half- and full-fat Cheddar cheeses over ripening

	Ripening time (mo)
Treatment	0	1	2	4	6
pH 4.6-SN (%)
B-1	4.86 ± 0.05^b,E	10.5 ± 0.12^a,D	15.59 ± 0.23^b,C	22.71 ± 0.09^b,B	24.86 ± 0.06^b,A
B-2	4.47 ± 0.05^d,E	8.64 ± 0.06^d,D	13.77 ± 0.12^d,C	18.15 ± 0.06^e,B	19.43 ± 0.10^e,A
B-3	5.18 ± 0.03^a,E	10.73 ± 0.06^a,D	16.39 ± 0.11^a,C	23.84 ± 0.16^a,B	26.26 ± 0.24^a,A
B-4	4.68 ± 0.12^c,E	9.27 ± 0.11^b,D	14.34 ± 0.06^c,C	20.73 ± 0.05^c,B	21.58 ± 0.22^c,A
B-5	4.64 ± 0.11^c,E	8.94 ± 0.08^c,D	14.19 ± 0.07^c,C	20.28 ± 0.15^d,B	20.85 ± 0.15^d,A
12% TCA-SN (%)
B-1	2.02 ± 0.05^d,E	6.92 ± 0.08^c,D	10.65 ± 0.07^d,C	15.81 ± 0.19^b,B	17.35 ± 0.09^c,A
B-2	2.73 ± 0.05^c,E	6.84 ± 0.05^c,D	11.06 ± 0.07^c,C	15.11 ± 0.10^c,B	17.05 ± 0.06^d,A
B-3	3.17 ± 0.04^a,E	7.44 ± 0.04^a,D	12.59 ± 0.03^a,C	16.74 ± 0.04^a,B	19.11 ± 0.09^a,A
B-4	3.05 ± 0.04^b,E	7.17 ± 0.02^c,D	12.06 ± 0.03^b,C	15.67 ± 0.03^b,B	17.88 ± 0.05^b,A
B-5	2.84 ± 0.06^c,E	6.91 ± 0.02^c,D	11.99 ± 0.09^b,C	15.16 ± 0.03^c,B	17.33 ± 0.05^c,A

^a–eMeans within a column with no common lowercase superscript differ (P < 0.05);

^A–EMeans within a row with no common uppercase superscript differ (P < 0.05).

FIGURE 4 Percentage increase in cheese diameter from Schreiber melting test for full- and half-fat Cheddar cheeses.

TABLE 5 Sensory values of full- and half-fat Cheddar cheeses at the sixth month ripening

Cheese type	Flavor	Texture	Color
B-1	3.73 ± 0.13^a	3.65 ± 0.18^a	3.68 ± 0.15^a
B-2	1.78 ± 0.21^d	1.84 ± 0.21^c	1.59 ± 0.18^d
B-3	3.75 ± 0.18^a	3.63 ± 0.16^a	3.71 ± 0.17^a
B-4	2.66 ± 0.26^b	2.55 ± 0.15^b	2.77 ± 0.19^b
B-5	2.15 ± 0.19^c	2.45 ± 0.13^b	2.41 ± 0.11^c

^a,cValues within a column not sharing a common superscript differ significantly (P < 0.05).