Accelerated Ripening of Iranian UF White Cheese Using Adjunct Cultures

The effect of an adjunct culture (R-704) containing Lactococcus lactis subsp.cremoris and Lactococcus lactis subsp.lactis) on the ripening factors in Iranian White UF Cheese was studied. It was thought to play a role in the acceleration of cheese ripening. To investigate this hypothesis UF cheese was manufactured using two adjunct systems. Adjunct system A contained a blend of a standard starter system and also the adjunct culture (R-704). System B contained only the mentioned adjunct culture (R-704). A control made using the standard procedure was also prepared. Assessment of proteolysis, as examined by polyacrylamid gel electrophoresis of cheese، pH 4-6-SN/TN and NPN during 60 days of ripening showed significant (P<0.01) differences between the control and experimental cheeses, so that experimental cheeses(particularly experimental cheese A) had consistently higher levels of soluble nitrogen in pH4.6 and hydrolysis of caseines than did the control throughout ripening.

Keywords:

White UF cheese , Acceleration , ripening , Adjuncts