Ripening of low fat Cheddar cheeses made from milks enriched with phospholipids [French]

摘要

Low fat Cheddar cheeses obtained from milks rich in buttermilk phospholipids (PPL) were analysed during 12 weeks of ripening. The evolution of proteolysis, texture and bacterial flora, and the sensory properties were determined. The texture profile was affected by the presence of PPL. Low fat cheeses rich in PPL were softer and their microstructure was granular. The evolution of lactococci and nonstarter lactic acid bacteria was similar in all cheeses. Hence, the rate of second proteolysis (soluble nitrogen in TCA) was similar. However, due to higher moisture content, the rate of the first proteolysis (water-soluble nitrogen) was also higher. Sensory evaluation confirmed that a low fat cheese rich in PPL is softer. However, during the first 8 weeks of maturation no difference was observed between the flavour profile of cheeses containing 0.8 or 1.0 g.kg(-1) of PPL. Over this period of time, cheeses became bitter and rancid. Therefore, low fat cheese with a texture and flavour improvement due to PPL should be consumed within 60 days.