Starter bacteria are the prime agents of lipolysis in cheddar cheese.
To assess the contribution of starter lactic acid bacteria (LAB) to lipolysis in Cheddar cheese, the evolution of free fatty acids (FFAs) was monitored in Cheddar cheeses manufactured from pasteurized milks with or without starter. Starter-free cheeses were acidified by a combination of lactic acid and glucono-delta-lactone. Starter cultures were found to actively produce FFAs in the cheese vat, and mean levels of FFAs were significantly higher in starter cheeses over ripening. The contribution of nonstarter LAB toward lipolysis appears minimal, especially in starter-acidified cheeses. It is postulated that the moderate increases in FFAs in Cheddar cheese are primarily due to lack of access of esterase of LAB to suitable lipid substrate. The results of this study indicate that starter esterases are the primary contributors to lipolysis in Cheddar cheese made from good quality pasteurized milk.
Hickey
Dara K
DK
Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, County Cork, Ireland.
Kilcawley
Kieran N
KN
Beresford
Tom P
TP
Wilkinson
Martin G
MG
D000818:Animals; D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D004950:Esterases / Q000378:metabolism*; D005230:Fatty Acids, Nonesterified / Q000378:metabolism*; D005511:Food Handling / Q000379:methods; D017045:Lactococcus / Q000201:enzymology*; D013294:Lactococcus lactis / Q000201:enzymology; D008066:Lipolysis; D008892:Milk / Q000382:microbiology; D010447:Peptide Hydrolases / Q000378:metabolism
D005230:Fatty Acids, Nonesterified; D004950:Esterases; D010447:Peptide Hydrolases