Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis

Publikation: Beitrag in FachzeitschriftForschungsartikelBeigetragenBegutachtung



This study examined texture, syneresis and microstructure of cream cheese manufactured at curd homogenization pressures of 0.05, 15 or 30 MPa and with three Lactococcus lactis strains differing largely in type and molecular characteristics of their exopolysaccharides (EPS). Cream cheese with non-ropy EPS showed higher firmness and serum retention after curd homogenization at higher pressure, but also larger particles. The presence of ropy EPS, however, resulted in higher yield stress and creaminess, and capsular EPS presumably to higher serum retention of cheese after curd homogenization at 0.05 and 15 MPa. Applying 30 MPa had an opposed effect probably due to lower shear resistance of the ropy and capsular EPS. The cluster analysis revealed two groups of EPS-pressure combinations (0.05/15 MPa for ropy and capsular EPS; 15/30 MPa for non-ropy EPS) which resulted in cream cheese with high firmness and serum retention, and are therefore suggested for application at industrial level.


FachzeitschriftJournal of Food Engineering
PublikationsstatusVeröffentlicht - 2021


ASJC Scopus Sachgebiete


  • Cream cheese, Creaminess, Curd homogenization, Exopolysaccharide, Lactic acid bacteria, Syneresis