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