Effect of Lactobacillus plantarum as adjunct starter on the flavour and texture of a semi-hard cheese made from pasteurised cows' milk

Abstract

The effect of Lactobacillus plantarum ESI 144 as starter adjunct on the chemical, textural and sensory characteristics of a semi-hard cows' milk cheese was investigated. Lactobacilli lowered cheese pH during early manufacture, reducing casein degradation and formation of soluble N. Higher apparent elastic modulus, breaking force and hardness values were recorded for cheeses with added lactobacilli, as a consequence of the less pronounced proteolysis. In cheese made from milk to which Bacillus subtilis neutral proteinase was added to induce bitter flavour formation, the use of L plantarum as adjunct starter resulted in lower levels of hydrophobic peptides from day 1 and lower bitterness scores throughout ripening.