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Accelerated cheese ripening: use of Lac− mutants of lactococci

Published online by Cambridge University Press:  01 June 2009

Stein-Erik Birkeland ,
Roger K. Abrahamsen  and
Thor Langsrud
Stein-Erik Birkeland
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, N-1432 Ås-NLH, Norway
Roger K. Abrahamsen
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, N-1432 Ås-NLH, Norway
Thor Langsrud
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, N-1432 Ås-NLH, Norway
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Summary

Lactose-negative mutants of Lactococcus lactis subsp. lactis and Lacto-coccus lactis subsp. cremoris with good autolytic properties were used at two different levels in addition to the normal starter in Gouda-type cheesemaking experiments. Increased numbers of bacteria were observed in fresh cheese, and the pH changes during ripening were as normal. A more rapid development of soluble N compounds was observed in cheeses with mutant addition, especially with Lc. lactis subsp. lactis IMN-L2–3 and Lc. lactis subsp. cremoris IMN-C12–1, compared with the control cheese. Cheese with added Lc. lactis subsp. lactis IMN-L2–3 and Lc. lactis subsp. cremoris IMN-C12–1 showed the most extensive ripening and the highest product quality of the mutants tested. The experimental cheeses were graded higher than the control cheese. The ripening time was significantly reduced, and the quality was retained at an acceptable level during storage.

Type
Original Articles
Information
Journal of Dairy Research , Volume 59 , Issue 3 , August 1992 , pp. 389 - 400
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

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References

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