Influence of Adjunct Cultures on Ripening of Reduced Fat Edam Cheeses

摘要

The influence of four adjunct cultures [Brevibacter - ium linens (BL2), Lactococcus lactic ssp. Diacetylactis, Lactobacillus helveticus (LH212), and Lactobacillus Reuteri (ATCC 23272)] on chemical and sensory charac - Teristics of reduced fat Edam cheese was studied. The Aminopeptidase activity of Lactococcus lactis ssp. Diace- Tylactis was higher than that of Lactobacillus helveti - Cus, Lactobacillus reuteri, and Brevibacterium linens, Respectively. Mean percent fat and moisture contents Of reduced fat cheese were 20.85 ± 0.69 and 42.95 ± 0.43, respectively.