Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three batches of cheese were produced: cheese Awas inoculated with only cheese starter culture (Lactococcus lactis subsp. lactis plus Lactococcus lactis subsp. cremoris), cheese B was inoculated with cheese starter culture plus Lactobacillus helveticus and cheese C was inoculated with cheese starter culture plus Lactobacillus casei. Cheeses were ripened at 6 or 12 degrees C and analyzed at 30-day intervals up to 120 days of ripening. The use of adjunct culture and ripening temperature significantly influenced the pH and proteolysis of cheeses (P< 0.05). Acids, ketones and alcohols were found at high levels in all three cheeses. Volatiles were significantly influenced by the use of the adjunct cultures, ageing and to some extent ripening temperature (P< 0.05). Textural parameters of the cheeses were significantly affected by the adjunct culture during ripening (P< 0.05). The sensory scores of the cheese samples decreased during the ripening period. An age-related bitterness was detected by the panellists in 90 or 120-day-old cheeses with added adjunct cultures. In conclusion, the use of adjunct culture and ripening at 12 degrees C enhanced the volatile composition and changed the texture profiles of the cheeses.