Starter bacteria are the prime agents of lipolysis in cheddar cheese

Dara K. Hickey, Kieran N. Kilcawley, Tom P. Beresford, Martin G. Wilkinson

Research output: Contribution to journalArticlepeer-review

Abstract

To assess the contribution of starter lactic acid bacteria (LAB) to lipolysis in Cheddar cheese, the evolution of free fatty acids (FFAs) was monitored in Cheddar cheeses manufactured from pasteurized milks with or without starter. Starter-free cheeses were acidified by a combination of lactic acid and glucono-δ-lactone. Starter cultures were found to actively produce FFAs in the cheese vat, and mean levels of FFAs were significantly higher in starter cheeses over ripening. The contribution of nonstarter LAB toward lipolysis appears minimal, especially in starter-acidified cheeses. It is postulated that the moderate increases in FFAs in Cheddar cheese are primarily due to lack of access of esterase of LAB to suitable lipid substrate. The results of this study indicate that starter esterases are the primary contributors to lipolysis in Cheddar cheese made from good quality pasteurized milk.

Original languageEnglish
Pages (from-to)8229-8235
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number21
DOIs
Publication statusPublished - 18 Oct 2006

Keywords

  • Cheddar
  • Glucono-δ-lactone
  • Lipolysis
  • Starter-free cheese

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