Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage

To produce processed cheese turning hardly brown during transportation and storage at room temperature, natural cheese showing less discoloration should be used as a raw material. The purpose of this study was to clarify the relationship between the lactose utilization of lactic acid bacteria and the browning of cheese during storage. Three type-cultures (Lactobacillus plantarumandStreptococcus thermophilus) and five isolates from Japanese pickles (Lactobacillusspp.) were used. Cheese curds inoculated with these bacteria were prepared and stored. TheL. plantarum-inoculated curds showed smaller Delta E-values after storage, an indicator for the browning, compared to the others. Accumulation of galactose was observed in the curd to whichS. thermophiluswas inoculated. The sample showed larger Delta E-value after storage. These results showed the lactose utilization of bacteria affected galactose concentration in cheese and its browning during storage.L. plantarummight be a good starter for preparing cheese turning hardly brown.