The effect of unit operation and adjunct probiotic culture on physicochemical, biochemical, and textural properties of Dutch Edam cheese

Abstract

This study aimed to investigate the effects of adjunct culture of Lactobacillus casei LAFTI-L26, milk heat treatment, brine concentration (0, 3, and 5%), brining time (1, 2, and 3 days), and ripening time (1, 31, and 61 days) on physicochemical, microbial, textural, microstructural and sensorial properties of traditional Edam cheese. The viable count of L. casei decreased by increasing salt concentration and brining time in unpasteurized cheeses (p < 0.05). During the ripening process, the molds count increased significantly (p < 0.05) in pasteurized cheeses. Optimum conditions for manufacturing traditional Edam cheese in this study were: pasteurization of milk, brine concentration of 3.30%, brining time of 3 days, ripening time of 58 days with inoculation of L. casei. Optimum samples were compared with control samples, which were produced in maximum levels of studied factors without probiotic bacterium. Proteolysis and lipolysis analysis revealed higher proteolytic and lipolytic activities in optimum samples. Optimum samples indicated less hardness, springiness, cohesiveness, and more adhesiveness and chewiness. The color analysis demonstrated no significant difference in L*, a*, and b* indexes among optimum and control samples. Scanning electronic microscopy presented a porous microstructure for optimum samples. Panelists scored sensorial characteristics of optimum samples highly in sensory evaluation.