Abstract
The application of the exopolysaccharide-producing strains for improving the texture and technical properties of reduced-fat cheese looks very promising. Streptococcus thermophilus TM11 was evaluated for production of reduced-fat cheese using reconstituted milk powder (CRMP). The physicochemical analysis of fresh and stored cheeses showed that this strain slightly increased moisture content resulting in cheese with higher yield and lower protein content compared to the direct acidified cheese. The volatiles of cheese were determined by SPME and GC equipped with a mass spectrometer. The results indicated that the major compounds included aldehydes, ketones and acids, whereas, alcohols and branched-chain aldehydes that contribute to exciting and harsh flavors were not found in CRMP. By the textural profile analysis, we found the cheese made with S. thermophilus TM11 had lower cohesiveness, resilience and higher adhesiveness than the direct acidified cheese, and had similar hardness. Further, S. thermophilus TM11 greatly changed the protein matrix with more opened cavities according to observation by scanning electron microscopy. Consequently, use of S. thermophilus TM11 could endow CRMP with the novel and suitable flavor properties and improved texture quality.
Highlights
Flavor and texture of a food are critical factors in both product evaluation and consumer acceptability
S. thermophilus TM11 led to a slight increase in cheese yield by 4.6%
S. thermophilus TM11 could hold the moisture of cheese, and showed an increase in the yield and a decrease of protein content, compared to the direct acidified cheese
Summary
Flavor and texture of a food are critical factors in both product evaluation and consumer acceptability. Protein and lipid catabolism are the main sources of aroma compounds in cheese These pathways are activated by endogenous enzymes in milk, coagulating enzymes, and microbial enzymes used to manufacture or ripen cheese [4]. In CRMP, these cultures have been widely used in the production of yoghurt from reconstituted milk powder [19,20]. Because of the economic importance and recent practice of producing reconstituted milk cheeses, this research was focused on the identification of volatile compounds that contribute to the flavor and aroma in CRMP. Chinese traditional fermented milk by our lab These strains have been widely used for yoghurt production in China. S. thermophilus TM11 is a good EPS-producing strain The application of these starter cultures for the development of new cheeses and/or flavors looks very promising
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