Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis

This study examined texture, syneresis and microstructure of cream cheese manufactured at curd homogenization pressures of 0.05, 15 or 30 MPa and with three Lactococcus lactis strains differing largely in type and molecular characteristics of their exopolysaccharides (EPS). Cream cheese with non-ropy EPS showed higher firmness and serum retention after curd homogenization at higher pressure, but also larger particles. The presence of ropy EPS, however, resulted in higher yield stress and creaminess, and capsular EPS presumably to higher serum retention of cheese after curd homogenization at 0.05 and 15 MPa. Applying 30 MPa had an opposed effect probably due to lower shear resistance of the ropy and capsular EPS. The cluster analysis revealed two groups of EPS-pressure combinations (0.05/15 MPa for ropy and capsular EPS; 15/30 MPa for non-ropy EPS) which resulted in cream cheese with high firmness and serum retention, and are therefore suggested for application at industrial level.

Automated summary

This study investigated the impact of curd homogenization pressure and Lactococcus lactis strains with different EPS types on texture, syneresis, and microstructure of cream cheese. The presence of non-ropy EPS resulted in higher firmness and serum retention, while ropy EPS contributed to higher yield stress and creaminess. The cluster analysis identified specific EPS-pressure combinations that produced cream cheese with high firmness and serum retention, suggesting potential industrial applications.