Effect of using attenuated lactic starter cultures on lipolysis and proteolysis in low fat kaşar cheese

Abstract

In this study, freeze shocked cultures of Lactobacillus casei and Lactobacillus helveticus were used in the production of low fat Kaşar cheese to accelerate the ripening and improve the flavour and texturel characteristics. Physical, chemical and sensory properties of the cheeses with low fat (11% fat) were evaluated comparatively with that of the low-fat and full-fat controls (28%) on days 1, 30, 60 and 90 at 5±1°C. According to the results, the use of attenuated cultures has not altered the general composition of the low fat cheeses, however, it has improved the sensory properties significantly and decreased the ripening period by acceleration the proteolysis, being more evident at the cheese with freeze-shocked L. helveticus.