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The influence of an adjunct culture of Lactobacillus paracasei LPC-37 on the physicochemical properties of Dutch-type cheese during ripening
- Bielecka, Marika Magdalena, Cichosz, Grażyna
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.83 pp. 95-100
- Lactobacillus paracasei, acidity, cheeses, chemical composition, proteolysis
- The main objective of this study was to evaluate the effect of adjunct culture Lactobacillus paracasei LPC-37 on the physicochemical properties of ripening Dutch-type cheeses. Those products were produced under industrial conditions in accordance with the technological regulations. The use of adjunct culture Lactobacillus paracasei LPC-37 in the production of Dutch-type ripening cheeses did not affect the modification of their chemical composition, nor did it change their acidity during ripening. No significant effect of Lactobacillus paracasei LPC-37 culture on the scope of proteolysis and peptidolysis in cheeses products was noted. Although the experimental cheeses were characterized by a higher range and depth of proteolysis than the control group, the differences were not statistically significant.