RELATIVE CHANGES IN pH AND ACIDITY DURING RIPENING OF CHEDDAR CHEESE, MANUFACTURED BY USING LACTOBACILLUS RHAMNOSUS AS AN ADJUNCT CULTURE
Year: 2010
Type: article
Abstract: Cheddar cheese is produced by acidification and concentration of milk following gel formation with rennet, starter cultures promote acid development and in combination with adjunct cultures they confer distinct flavor and texture properties to cheese. Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis are commonly used starter cultures for Cheddar cheese. Lactobacillus rhamnosus used as adjunct culture improves the flavour, imparts therapeutic properties, decreases bitterness and accelerates proteolysis of Cheddar cheese. For the present project, Cheddar cheese was manufactured from buffalo milk by using Lactobacillus rhamnosus in combination with starter cultures. Raw milk was tested for fat, total proteins, lactose, acidity, total solids, SNF and pH. After manufacturing, cheese was ripened at 6 ° C for a period of 90 days. During ripening cheese was evaluated for pH and acidity at the intervals of 0, 30, 60 and 90 days. Results obtained were statistically analyzed to assess the influence of the Lactobacillus rhamnosus on Cheddar cheese quality. On the basis of statistical evaluation, it was found that there is gradual decrease in pH and gradual increase in acidity during 90 day's ripening, while treatment T 2 was evaluated to be the best during storage by its texture and sensory characteristics, with Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. l actis (95:5) @ 1.5% + Lb. Rhamnosus @ 0.5% combination.
Authors: Muhammad Ramzan, Nuzhat Huma, Mihaela Adriana Tița, Ovidiu Tița
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2181476739