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Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

Published online by Cambridge University Press:  21 September 2006

Dara K Hickey ,
Kieran N Kilcawley ,
Tom P Beresford ,
Elizabeth M Sheehan  and
Martin G Wilkinson
Dara K Hickey
Affiliation:
Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
Kieran N Kilcawley
Affiliation:
Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
Tom P Beresford
Affiliation:
Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
Elizabeth M Sheehan
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Ireland
Martin G Wilkinson
Affiliation:
Department of Life Sciences, University of Limerick, Castletroy, Limerick, Ireland
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Abstract

A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP developed off-flavours. Starter selection impacted significantly on the proteolytic and sensory characteristics of the resulting Cheddar cheeses. It appeared that the autolytic and/or lipolytic properties of starter strains also influenced lipolysis, however lipolysis appeared to be limited due to a possible lack of availability or access to suitable milk fat substrates over ripening. The impact of lipolysis on the sensory characteristics of Cheddar cheese was unclear, possibly due to minimal differences in the extent of lipolysis between the cheeses at the end of ripening. As anticipated seasonal milk supply influenced both proteolysis and lipolysis in Cheddar cheese. The contribution of non-starter lactic acid bacteria towards proteolysis and lipolysis over the first 8 months of Cheddar cheese ripening was negligible.

Keywords

Starter lactic acid bacteriaproteolysislipolysisdescriptive sensory analysisCheddar cheese
Type
Research Article
Information
Journal of Dairy Research , Volume 74 , Issue 1 , February 2007 , pp. 9 - 17
Copyright
Proprietors of Journal of Dairy Research 2006

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