ACCELERATED CHEESE MATURATION WITH LOW SECOND HEATING TEMPERATURE

Authors

DOI:

https://doi.org/10.31073/foodresources2025-25-13

Keywords:

sous-vide технологія

Abstract

Subject. The modern market for hard cheeses requires technologies that combine ripening speed, cost-effectiveness, resistance to low temperatures, and high sensory quality of the product. Analysis of scientific data in recent years demonstrates that the use of auxiliary cultures, in particular mesophilic lactobacilli with high enzymatic and proteolytic activity, is a promising approach to accelerate cheese ripening. Purpose. To investigate the effect of an additional strain of Lactobacillus casei on the microbiological, physicochemical, and organoleptic parameters of ripening hard cheeses with a low temperature of second heating, as well as to assess the possibilities of using this strain for the production of hard cheeses with a shortened ripening period. Methods. Physicochemical, microbiological and biochemical research methods and generally accepted and standardized techniques were used. Result. During the production of experimental and control cheeses, the titrated acidity and microflora abundance did not differ significantly. During ripening, cheeses with the addition of L. casei recorded a slightly higher abundance of lactobacteria compared to the control; on day 30, the difference was 0.1÷0.3 lg CFU/cm3. According to biochemical indicators, cheeses enriched with L. casei showed a more intensive increase in the proportion of soluble and non-protein nitrogen (by 13÷15%), with maximum values at the end of ripening: 18.19% and 17.73% for soluble nitrogen and 8.74% and 8.47% for non-protein. Cheeses with L. casei were distinguished by a higher content of flavor components, in particular diacetyl and free amino acids, due to which they had a richer flavor range, a more pronounced aroma, were characterized by a more delicate consistency, and were rated 6 and 5 points higher than the controls. Scope of research result. The research results will be used to create a technology for accelerated cheese ripening with a low temperature of the second heating.

Downloads

Download data is not yet available.

References

Zhao, S., Tadesse, B. T., Gu, L., Solem C. (2025). Cheese production revisited – Novel and overlooked strategies for improving efficiency and sustainability of cheese manufacturing. Trends in Food Science & Technology № 164. https://doi.org/10.1016/j.tifs.2025.105213.

Duan, C., Li, S., Zhao, Z., Wang, C., Zhao, Y., Yang, G. E., Niu, C., Gao, L., Liu, X., Zhao, L. (2019). Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures J Food Prot. №82(12), 2108–2118. 10.4315/0362-028X.JFP-19-276.

Stefanovic, E., Kilcawley, K. N., Roces, C., Rea, M. C., O'Sullivan, M., Sheehan, J. J., McAuliffe, O. (2018). Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese. Front. Microbiol. № 9. https://doi.org/10.3389/fmicb.2018.01506.

Vrdoljak, M., Kalit, M., Špehar, I. D., Radeljevi´c, B., Jeli´c, M., Mandini´c, S., Frece, J. and Kalit, S. (2022). Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine) Fermentation № 8 (8). https://doi.org/10.3390/fermentation8080382.

Milesi, M. M., McSweeney, P. L., Hynes, E. R. (2008). Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: cheddar cheese-type and soft-cheese type. J. Appl. Microbiol. №105(3), 884-892. 10.1111/j.1365-2672.2008.03813.x.

Settanni, L., Moschetti, G. (2010). Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiol. №27, 691–697.

Bisson, G., Marino, M., Poletti, D., Innocente, N., Maifreni, M. (2021). Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy Journal of Dairy Science №104 (12), 12236–12248.

Azarnia, S., Robert, N., Lee, B. (2006). Biotechnological methods to accelerate cheddar cheese ripening. Crit Rev Biotechnol. №26(3):121-43. 10.1080/07388550600840525.

Shuhai, M.O., Chorna, N.A. (2017). Biolohichni y tekhnolohichni vlastyvosti novykh shtamiv laktobakterii. Prodovolchi resursy. №8, 98–104. [in Ukrainian].

Shuhai, M., Chorna, N. (2021). Sublimatsiine sushinnia bakterialnykh preparativ na osnovi Lactobacillus casei. Prodovolchi resursy. № 9 (17), 174–181. https://doi.org/10.31073/foodresources2021-17-18. [in Ukrainian].

Macciola, V., Candella, G., Leonardis, A. (2008). Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter. Food control. №19 (9), 873–878.

Nehme, R., Barbosa, J. A. (2019). Impact of proteolysis on the flavor and texture of cheese. Dairy Science & Technology. №99 (3), 257–274.

Fox, P. F. (1996). Proteolysis in cheese during ripening. Food Reviews International. № 12 (4), 457–509.

Yvon, M. (2006). Key enzymes for flavour formation by lactic acid bacteria. Aust. J. Dairy Technol. №61, 88–96. 10.1016/j.femsre.2005.04.002.

Murtaza, M. A., Ur-Rehman, S., Anjum, F. M., Huma, N., Hafiz, I. (2014). Cheddar cheese ripening and flavor characterization: a review. Crit. Rev. Food Sci. Nutr. № 54 (10), 1309–1321. 10.1080/10408398.2011.634531.

Downloads

Published

2025-12-22

How to Cite

Shugai, M. (2025). ACCELERATED CHEESE MATURATION WITH LOW SECOND HEATING TEMPERATURE. FOOD RESOURCES, 13(25), 116–122. https://doi.org/10.31073/foodresources2025-25-13

Issue

Vol. 13 No. 25 (2025): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.