Proteolysis characteristics and aroma development during ripening of functional IranianLighvancheese

Abstract

Probiotic Lighvan cheese was studied during 60 days of ripening to determine microbial analysis, proteolysis characteristics, and aroma development. Viability of Bifidobacterium lactis subsp. animalis, water-soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-SN), α-and β-galactosidase activities, aroma compounds, and organoleptic assessments were analyzed. After 60 days of ripening, the survival of B. lactis subsp. animalis was 6.84 log cfu/g. Values for RI and TCA-SN increased continuously throughout ripening. α-and β-galactosidase activities were markedly more pronounced in the present of B. lactis. The final concentration of volatile compounds in probiotic Lighvan cheeses was higher than traditional Lighvan cheese. Among volatile compounds, acetic acid, ethanol, and acetoin were present in the greatest quantities. B. lactis subsp. animalis did not influence sensory characteristics of cheese samples. Novelty impact statement Bifidobacterium lactis affected the proteolysis characteristics of the traditional Lighvan cheese samples; it did not alter the sensory properties of the probiotic samples. At the end of ripening, the cheeses to which bifidobacteria had been added contained significantly (p < 0.05) higher α-and β-galactosidase activity than traditionally produced Lighvan cheese. Most of the volatile compounds identified were present in all cheese samples throughout ripening, with their amounts changing significantly (p < 0.05) as ripening progressed; the final concentration of volatile compounds in most of the probiotic Lighvan cheese samples was higher than in the traditional Lighvan cheese. ​