The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.
The oxidative stability of liquid Cheddar cheese whey was evaluated using 2 Lactococcus lactis starter cultures in combination and alone along with a control, utilizing glucono-delta-lactone for acid development. Fresh and stored whey were evaluated for volatile composition, free fatty acids, and flavor by descriptive sensory analysis. A significant increase in volatile lipid oxidation products, most notably, hexanal, occurred during storage, and a corresponding decline in the free fatty acid linoleic acid was found. The flavor and aroma characteristic, cardboardy, was correlated to the increase in volatile lipid oxidation products and the decline in linoleic acid. Evidence strongly suggested that lipid oxidation was initiated during whey production and escalated during storage and that the starter cultures significantly influenced the level of volatile lipid oxidation products. Further understanding of the impact of starter cultures on whey may allow for the production of higher quality whey ingredients with wider food application.
Tomaino
R M
RM
Department of Food Science, North Carolina State University, Raleigh 27695, USA.
Turner
L G
LG
Larick
D K
DK
D002611:Cheese / Q000032:analysis*; D004355:Drug Stability; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D006801:Humans; D013294:Lactococcus lactis / Q000378:metabolism*; D019787:Linoleic Acid / Q000032:analysis; D015227:Lipid Peroxidation; D008894:Milk Proteins / Q000737:chemistry*; D009812:Odorants / Q000032:analysis; D010084:Oxidation-Reduction; D013649:Taste; D014835:Volatilization; D000067816:Whey Proteins
D005230:Fatty Acids, Nonesterified; D008894:Milk Proteins; D000067816:Whey Proteins; D019787:Linoleic Acid