All Title Author
Keywords Abstract

Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese

DOI: 10.4236/fns.2017.85035, PP. 512-525

Keywords: Amino Acids, Cheese, L. helveticus, Ripening, Sensory Analysis

Full-Text   Cite this paper   Add to My Lib


At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.


[1]  Nepomuceno, R.S.C., Costa Jr, L.C.G. and Costa, R.G. (2016) Exopolysaccharide-Producing Culture in the Manufacture of Prato Cheese. LWT-Food Science and Technology, 72, 383-389.
[2]  Brasil (1997) Ministério da Agricultura, Pecuária e Abastecimento. Portaria Nº 358, De 04/09/1997 (Reference Method). Regulamento Técnico Para Fixação de Identidade e Qualidade do Queijo Prato. Diário Oficial da União, Brasília.
[3]  Kabelová, I.M, Cízková, H., Dostálek, P. and Karel, M. (2009) Determination of Free Amino Acids in Cheeses from the Czech Market. Czech Journal of Food Sciences, 27, 143-150.
[4]  Andersen, L.T., Schlichtherle-Cerny, H. and Ardo, Y. (2008) Hydrophilic Di- and Tripeptides Are Not a Precondition for Savoury Flavour in Mature Cheddar Cheese. Dairy Science & Technology, 88, 467-475.
[5]  Cogan, T.M. (1995) Flavour Production by Dairy Starter’s Cultures. Journal of Applied Bacteriology, 79, 49-64.
[6]  Moreno, I., Vialta, A., Lerayer, A.L.S. and Destro, M.T. (2002). A Importancia da Microbiota Adicionada e Autóctone na Maturação de Queijo Prato. Indústria de Laticínios, 7, 59-62.
[7]  Antunes, A.E.C., Silva, E.R.A., Van Dender, A.G.F., Marasca, E.T.G., Moreno. I., Faria, E.V., Padula, M. and Lerayer, A.L.S. (2009) Probiotic Buttermilk-Like Fermented Milk Product Development in a Semiindustrial Scale: Physicochemical, Microbiological and Sensory Acceptability. International Journal of Dairy Technology, 62, 556-563.
[8]  Antunes, A.E.C., Liserre, A.M., Faria, E.V., Yotsuyanagi, K. and Lerayer, A.L.S. (2012) Análise Descritiva Quantitativa de Buttermilk Probiótico. Alimentos e Nutrição, 23, 619-629.
[9]  Griffiths, M.W. and Tellez, A.M. (2013) Lactobacillus Helveticus: The Proteolytic Systems. Frontiers in Microbiology, 4, 1-9.
[10]  Giraffa, G. (2014) Lactobacillus helveticus: Importance in Food and Health. Frontiers in Microbiology, 5, 1-2.
[11]  Von Wright, A. and Axelsson, L. (2011) Lactic Acid Bacteria: An Introduction. In: Lahtinen, S., Ouwehand, A.C., Salminen, S. and Von Wright, A., Eds., Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition. CRC Press, Boca Raton, 1-15.
[12]  Mayo, B.D., Van Sinderen, D. and Ventura, M. (2008) Genome Analysis of Food Grade Lactic Acid-Producing Bacteria: From Basics to Applications. Current Genomics, 9, 169-183.
[13]  Espejo, F.J., Almécija, M.C., Guadix, A. and Guadix, E.M. (2011) Antihypertensive Peptides Found in Cheese. In: Foster, R.D., Ed., Cheese: Types, Nutrition and Consumption, Nova Science Publishers, New York, 221-245.
[14]  Sadat-Mekmene, L., Genay, M., Atlan, D., Lortal, S. and Gagnaire, V. (2011) Original Features of Cell-Envelop Proteinases of Lactobacillus helveticus. A Review. International Journal of Food Microbiology, 146, 1-13.
[15]  Furtado, M.M. and Lourenço Neto, J.P.M. (1994) Tecnologia de Queijos: Manual Técnico Para a Produção Industrial de Queijos. Dipemar Ltda, São Paulo.
[16]  Brasil (2006) Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa 68 (Reference Method). Métodos Analíticos Oficiais Físico-Químicos Para Controle de Leite e Produtos Lácteos. V-Métodos Quantitativos. Diário Oficial da União, Brasília.
[17]  IDF (1982) Determination of the Total Solids Content of Cheese and Processed Cheese. International Dairy Federation, Bruxelas.
[18]  Acton, G.H. (1977) The Determination of Lactose in Cheese. The Australian Journal of Dairy Technology, 32, 111-114.
[19]  Serres, L., Amariglio, S. and Petransxiene, D. (1973) Controle de la Qualité des Produits Laitiers. Ministère de l`Agriculture. Direction des Services Vétérinaires, Tome I, Analyse Physique et Chimique (Chimie VII-6).
[20]  Horwitz, W. (1975) Official Methods of Analysis of the Association of Official Analytical Chemists. 12th Edition, Association of Official Analytical Chemists, Washington.
[21]  APHA (2004) Standard Methods for the Examination of Dairy Products.
[22]  IDF (1962) Determination of the Protein Total Nitrogen Content of Milk by Kjeldahl Method. International Dairy Federation, Bruxelas.
[23]  Vakarelis, D.G. and Price, W.C. (1959) A Rapid Spectrophotometer Method for Measuring Cheese Ripening. Journal of Dairy Science, 42, 264-276.
[24]  Aschaffenburg, R. and Drewry, J. (1959) New Procedure for the Routine Determination of the Various Non-Casein Proteins of Milk. Proceedings of the 15th International Dairy Congress, London, 1631-1637.
[25]  Chaves, K.S. and Gigante, M.L. (2016) Prato Cheese as Suitable Carrier for Lactobacillus Acidophilus La5 and Bifidobacterium Bb-12. International Dairy Journal, 52, 10-18.
[26]  Andrews, A.T. (1983) Proteinases in Normal Bovine Milk and Their Action on Caseins. Journal of Dairy Research, 50, 45-55.
[27]  Hagen, S.R., Frost, B. and Augustin, J. (1989) Precolumn Phenylisothiocyanate Derivatization and Liquid Chromatography of Aminoacids in Food. Journal of Association Official Analytical Chemistry, 72, 912-916.
[28]  White, J.A., Hart, R.J. and Fry, J.C. (1986) An Evaluation of the Waters Pico-Tag System for the Amino-Acid Analysis of Food Materials. The Journal of Automatic Chemistry, 8, 170-177.
[29]  Meilgaard, M., Civille, G.V. and Carr, B.T. (2006) Sensory Evaluation Techniques. 4th Edition, CRC Press,Boca Raton.
[30]  Brasil (2011) Ministério da Agricultura Pecuária e Abastecimento. Instrução Normativa Nº 62, De 29/12/2011 (Reference Method). Regulamentos Técnicos de Produção, Identidade e Qualidade do Leite Tipo A, Leite Cru Refrigerado e Leite pasteurizado. Diário Oficial da União, Brasília.
[31]  Spadoti, L.M, Dornellas, J.R.F. and Roig, S.M. (2005) Avaliação Sensorial de Queijo Prato Obtido Por Modificações do Processo Tradicional de Fabricação. Ciência e Tecnologia de Alimentos, 25, 705-712.
[32]  Brasil (1996) Regulamentos Técnicos de Identidade e Qualidade dos Produtos Lácteos. Ministério da Agricultura e do Abastecimento. Secretaria Nacional de Inspeção de Produtos de Origem Animal. Diário Oficial da União, Brasília.
[33]  Fox, P.F. and McSweeney, P.L.H. (1998) Dairy Chemistry and Biochemistry. Blackie Academic Professional, London.
[34]  Sato, R.T., Vieira, A.T.B., Camisa, J., Vianna, P.C.B. and Rensis, C.M.V.B. (2012) Assessment of Proteolysis and Sensory Characteristcs of Prato Cheese with Adjunct Culture. Semina, 33, 3143-3152.
[35]  Barros, C.M.V., Cunha, C.R., Gallina, D.A., Viotto, L.A. and Viotto, W.H. (2006) Efeito do Uso de Cultura Adjunta (Lactobacillus helveticus) na Proteólise, Propriedades Viscoelásticas e Aceitação Sensorial de Queijo Prato Light. Ciência e Tecnologia de Alimentos, 26, 11-18.
[36]  Moreno, I. (2003) Efeito da Autólise de Culturas Lácticas na Proteólise do Queijo Prato. São Paulo-Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
[37]  Gorostiza, A., Cichoscki, A.J., Valduga, A.T., Valduga, B.A. and Fresno, J.M. (2004) Changes in Soluble Nitrogenous Compounds, Caseins and Free Amino Acids during Ripening of Artisanal Prato Cheese; A Brazilian Semi-Hard Cows Variety. Food Control, 85, 407-414.
[38]  El-Soda, M., Desmazeaud, M.J., Aboudonia, S., and Badran, A. (1982) Acceleration of Cheese Ripening by the Addition of Extracts from Lactobacillus Helveticus, Lactobacillus Bulgaricus and Lactobacillus Lactis to the Cheese Curd. Milchwissenschaft, 37, 325-326.
[39]  Andersen, L.T., Ardo, Y. and Bredie, W.L.P. (2010) Study of Taste-Active Compounds in the Water-Soluble Extract of Mature Cheddar Cheese. International Dairy Journal, 20, 528-536.


comments powered by Disqus