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Influence of Adjuncts as Debittering Aids on the Sensory and Biochemical Properties of Enzyme Modified Cheese-Base

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Proceedings of the National Academy of Sciences, India Section B: Biological Sciences Aims and scope Submit manuscript

Abstract

An attempt has been made to accelerate the flavour development in cheese slurry with the help of exogenous proteolytic and lipolytic enzymes (1:1 proportion, each at the rate of 0.025 % by weight of cheese-base) and ripening at elevated temperatures (i.e. 20 ± 1 °C) for up to 12 days. Bitterness, the necessary consequence of accelerated cheese ripening, has been the main objective of the present investigation. Adjunct cultures Lactobacillus casei and Lactobacillus helveticus were used as debittering aids. The debittering activity was monitored using electrophoretic pattern and sensory evaluation of the product. Freeze-shocked adjunct Lactobacillus helveticus produced enzyme-modified cheese slurry with no detectable bitterness. The usage of adjunct cultures either viable or attenuated, ripening period and interactions amongst these parameters had significant (P < 0.05) influence on all of the sensory characteristics monitored.

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Authors and Affiliations

  1. Department of Food Technology, Doon (PG) College of Agriculture Science and Technology, Dehra Dun, Uttarakhand, India

    Sudhir Kumar

  2. Department of Food Engineering, Addis Ababa University, Addis Ababa, Ethiopia

    Yogesh Kumar Jha

  3. Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, 263 145, Uttarakhand, India

    Yogesh Kumar Jha

  4. SMS (Home Science), KVK, Dhakrani, Dehradun, Uttarakhand, India

    Pratibha Singh

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  1. Sudhir Kumar
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  2. Yogesh Kumar Jha
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Correspondence to Sudhir Kumar.

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Kumar, S., Jha, Y.K. & Singh, P. Influence of Adjuncts as Debittering Aids on the Sensory and Biochemical Properties of Enzyme Modified Cheese-Base. Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. 83, 347–355 (2013). https://doi.org/10.1007/s40011-012-0146-6

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  • DOI: https://doi.org/10.1007/s40011-012-0146-6

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