Effects of adjunct starter cultures on proteolysis of reduced fat mozzarella cheese during storage time

The evolution of non protein nitrogen (NPN), total and free amino acids in reduced fat Mozzarella cheese, prepared by formulated milk for Mozzarella cheese with optimized texture, using a single of adjunct starter cultures during storage was studied. The concentrations of NPN, free and total amino acids were significantly affected by type of microorganism and storage time. The total concentration of free amino acids (TFAA) and NPN in reduced fat cheeses inoculated with adjunct starter culture were higher than full fat control cheese without any adjunct starter culture. Also higher level of TFAA and NPN were observed in reduced fat cheeses made with single culture of Lb. helveticus. The concentration of glutamine, methionine and leucine as major precursors and contributors to sapid taste and flavor compound in reduced fat cheeses made with culture of Lb. helveticus were higher than reduced fat Mozzarella cheeses inoculated with Lb. casei and Str. thermophilus, and even higher than full fat control cheese made with usual mesophilic starter culture.

کلیدواژه ها:

Mozzarella cheese ، amino acid ، NPN ، adjunct starter culture ، xanthan gum