Evaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct culture

In this research, attenuated culture of thermophilic lactobacillus helveticus - B02 was used as an adjunct culture in the production of UF white cheese and proteolysis and lipolysis were evaluated as indicators of ripening during a 60-day period. The chemical composition and pH were not affected by the addition of attenuated culture. Water-soluble nitrogen and Non-protein nitrogen in experimental cheese were significantly higher. Urea-PAGE of insoluble fractions of cheese samples showed that the hydrolysis of αs1-casein in experimental cheese increased from the 45th day of ripening and was significantly higher. The amount of free fatty acids increased over time in both treatments. Palmitic acid (C16: 0) and oleic acid (C18: 1) had the highest concentrations of free fatty acids in both treatments. In cheese containing attenuated starter on the 60th day, the levels of free fatty acids of C4: 0, C6:0, C18:0 and C18:1 were significantly higher, compared to the control treatment (P <0.05). The levels of other fatty acids in the two treatments did not show a significant difference. Addition of attenuated adjunct culture had a positive effect on the development of proteolysis and to some extent lipolysis in UF white cheese.