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

Research output: Contribution to journalResearch articleContributedpeer-review

Contributors

  • Georg Surber - , Chair of Food Engineering, TUD Dresden University of Technology (Author)
  • Thomas Spiegel - , Mondelez (Author)
  • Bich Phuong Dang - , Mondelez (Author)
  • Alan Wolfschoon Pombo - , Mondelez (Author)
  • Harald Rohm - , Chair of Food Engineering, TUD Dresden University of Technology (Author)
  • Doris Jaros - , Chair of Food Engineering, TUD Dresden University of Technology (Author)

Abstract

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.

Details

Original languageEnglish
Article number110664
JournalJournal of Food Engineering
Volume308
Publication statusPublished - Jan 2021
Peer-reviewedYes

External IDs

Mendeley 19fcd22a-5827-3bf7-a461-899da46f6e8b

Keywords

ASJC Scopus subject areas

Keywords

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