Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese
Document Type
Article
Publication Title
International Journal of Dairy Technology
Abstract
Paired wild-type cultures consisting of a Lactobacillus paracasei subsp. paracasei (three strains) or Pediococcus pentosaceus (one strain) and a Pediococcus inopinatus (five strains) were used as adjunct cultures in the production of Iranian white brined cheese. After 8weeks of ripening, adjunct-treated cheeses produced by L. paracasei subsp. paracasei and P. inopinatus received significantly higher scores for flavour/taste, aroma, texture and overall preference than those produced by P. pentosaceus and P. inopinatus as well as the control cheese (P<0.05). In conclusion, a greater improvement of sensory quality of cheeses was strongly associated with the presence of L. paracasei subsp. paracasei rather than pediococci. © 2011 Society of Dairy Technology.
First Page
526
Last Page
535
DOI
10.1111/j.1471-0307.2011.00720.x
Publication Date
11-1-2011
Recommended Citation
Barouei, J., Karbassi, A., Ghoddusi, H., Mortazavi, A., Ramezani, R., & Moussavi, M. (2011). Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese. International Journal of Dairy Technology, 64 (4), 526-535. https://doi.org/10.1111/j.1471-0307.2011.00720.x