Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)

2021 ◽  
Vol 112 ◽  
pp. 104854
Author(s):  
Georg Surber ◽  
Carolin Schäper ◽  
Daniel Wefers ◽  
Harald Rohm ◽  
Doris Jaros
Keyword(s):  
Lactococcus Lactis ◽  
Sensory Properties ◽  
Fresh Cheese ◽  
Acid Milk Gel

Accelerated cheese ripening: use of Lac−mutants of lactococci

1992 ◽  
Vol 59 (3) ◽  
pp. 389-400 ◽  
Author(s):  
Stein-Erik Birkeland ◽  
Roger K. Abrahamsen ◽  
Thor Langsrud
Keyword(s):  
Product Quality ◽  
Lactococcus Lactis ◽  
Rapid Development ◽  
Acceptable Level ◽  
Ph Changes ◽  
Cheese Ripening ◽  
Fresh Cheese ◽  
N Compounds ◽  
Different Levels

SummaryLactose-negative mutants ofLactococcus lactissubsp.lactisandLacto-coccus lactissubsp.cremoriswith 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 withLc. lactissubsp.lactisIMN-L2–3 andLc.lactissubsp.cremorisIMN-C12–1, compared with the control cheese. Cheese with addedLc. lactissubsp.lactisIMN-L2–3 andLc.lactissubsp.cremorisIMN-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.

scholarly journals Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

2020 ◽  
Vol 70 (3) ◽  
pp. 184-200
Author(s):  
Engin Gundogdu ◽  
Songul Cakmakci ◽  
Ali Adnan Hayaloglu
Keyword(s):  
Volatile Compounds ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Starter Culture ◽  
Hexanoic Acid ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Volatile Profiles ◽  
And Storage ◽  
General Acceptability

In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.

scholarly journals Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”

2020 ◽  
Vol 33 (12) ◽  
pp. 1991-1998 ◽  
Author(s):  
Isa Fusaro ◽  
Melania Giammarco ◽  
Michael Odintsov Vaintrub ◽  
Matteo Chincarini ◽  
Anna Chiara Manetta ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Feeding Strategy ◽  
Vaccenic Acid ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Sensory Properties ◽  
Control Group ◽  
Acid Ratio ◽  
Fresh Cheese

Objective: This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino "Primo Sale” (PS).Methods: Fifty-four sheep were divided into three feeding groups: total mixed ration (TMR) enriched with extruded linseed (TL), control diet with TMR without any integration (TC), and pasture (P). During cheese production, six cheeses per experimental group were produced each week, stored for 10 days at 4°C, and then analyzed for chemical composition, FA profile, and sensory properties.Results: Saturated fatty acids (SFA) were significantly higher in PS from group TC (82.11%) than in cheese from other two groups (P 75.48% and TL 66.83%). TL and P groups presented higher values of polyunsaturated fatty acids, 4.35 and 3.65%, respectively, than that of TC group (2.31%). The lowest SFA/unsaturated fatty acid ratio was found in TL and P groups, while the highest was found in the TC group. Vaccenic acid and conjugated linoleic acid (CLA) were higher in group P (p<0.05) than in groups L and TC. Sensory properties of cheese from group P received the highest scores for odor intensity and friability, while control group had a greater chewing consistency. Overall, all cheeses received good scores for acceptability.Conclusion: In conclusion, this study showed how the integration of extruded linseed improved the FA profile of fresh pecorino cheese PS preserving its sensory properties. Levels of CLA in the PS group achieved using this approach was not higher than that in a grazing diet. Cheeses from groups P and L contained a higher value of FA, with nutritional implications for humans, when compared with un-supplemented diet. Linseed may be a good feeding strategy when pasture is not available.

scholarly journals Probiotic Lactococcus lactis: A Review

2017 ◽  
Vol 5 (6) ◽  
pp. 556 ◽  
Author(s):  
Priti Khemariya ◽  
Sudhir Singh ◽  
Gopal Nath ◽  
Anil K Gulati
Keyword(s):  
Lactococcus Lactis ◽  
Critical Role ◽  
Cottage Cheese ◽  
Cream Cheese ◽  
Different Types ◽  
Health Promoting ◽  
Fresh Cheese ◽  
Pickled Vegetables ◽  
Probiotic Activity ◽  
Natural Way

Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health benefits of the probiotic activity of this organism which generally is species and strain specific and depends upon the survival in gastrointestinal tract with sufficient number. Certain strains have the ability to produce antimicrobial peptide called nisin which exhibits preservative potential. Therefore, application of bacteriocinogenic Lactococcus lactis in food and dairy sectors to preserve foods as a natural way and contributing health promoting attributes due to probiotic activity would definitely fulfil today’s consumer demands. This paper aimed to review the adaptation, antibiotic resistance, therapeutic and preservation potential of bacteriocinogenic and probiotic Lactococcus lactis.

Characterization and application of newly isolated nisin producing Lactococcus lactis strains for control of Listeria monocytogenes growth in fresh cheese

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 507-514 ◽  
Author(s):  
Kristina Kondrotiene ◽  
Neringa Kasnauskyte ◽  
Loreta Serniene ◽  
Greta Gölz ◽  
Thomas Alter ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Lactococcus Lactis ◽  
Fresh Cheese

scholarly journals Quality of Quarg produced by probiotics application

2004 ◽  
pp. 37-48 ◽  
Author(s):  
Spasenija Milanovic ◽  
Mirela Panic ◽  
Marijana Caric
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Good Health ◽  
Sensory Properties ◽  
Point Of View ◽  
Starter Cultures ◽  
Maximum Score ◽  
Fresh Cheese ◽  
Shelf Stable

Quarg is a soft fresh cheese which is characterised by nutritive and energy value. Presence of essential milk components and usage of various starter cultures, most important of which are probiotics, contribute to the increase of the consumers, interest because of great health effects. In addition to their nutritive and economic importance, probiotics are important from technological point of view, as well. Therefore, the possibilities of probiotic Quarg manufacture, the effect of probiotics, traditional starter culture and their combination, on Quarg quality have been investigated in this study. Quarg was produced of milk with 2.5% and 4.2% fat content. The obtained results showed significant differences in chemical composition physical and sensory properties and shelf-life of the produced cheese samples. From 10 samples produced, 2 samples were of excellent sensory properties and have been evaluated with maximum score. All samples were shelf-stable 5 weeks, while decrease of pH value was insignificant during 30 days of storage at below 4?C. Different kinds of Quarg, produced by use of probiotics, could be used by all consumers categories having beneficial effect on intestinal function and promoting good health because of probiotic bacteria presence.

Effect of Indigenous Lactococcus lactis on Physicochemical and Sensory Properties of Thermo‐Coagulated Acid Whey Protein

2021 ◽  
Author(s):  
Justina Mileriene ◽  
Loreta Serniene ◽  
Kristina Kondrotiene ◽  
Lina Lauciene ◽  
Vaida Andruleviciute ◽  
...  
Keyword(s):  
Whey Protein ◽  
Lactococcus Lactis ◽  
Sensory Properties ◽  
Acid Whey

Evaluation of Fresh Cheese Quality Prepared with Newly Isolated Nisin Z-Producing Lactococcus lactis Bacteria

2018 ◽  
Vol 11 (2) ◽  
pp. 713-722 ◽  
Author(s):  
Kristina Kondrotienė ◽  
Neringa Kašėtienė ◽  
Vilma Kaškonienė ◽  
Mantas Stankevičius ◽  
Paulius Kaškonas ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Nisin Z ◽  
Fresh Cheese
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