Effect of potential adjunct culture on physico-chemical and ripening parameters of goat milk white brined cheese

Abstract

This study aimed at assessing the potential Lactobacillus strain which could survive conditions prevalent in goat milk white brined cheese (GM-WBC). Six single strains of Lactobacillus were screened for acidification, salt tolerance (3-9%), proteolytic activity, lipolytic activity and compatibility with starter cultures. Lactiplantibacillus plantarum was most tolerant to salt (7% NaCl) followed by Lacticaseibacillus casei. All strains exhibited good proteolytic activity with maximum being observed for L. casei. Two strains i.e. L. casei and L. plantarum were selected and added individually into GM-WBC to study their effect on physico-chemical and biochemical characteristics during ripening. Free fatty acids and water-soluble nitrogen increased significantly throughout ripening for 60 days in all samples with highest in case of GM-WBC with L. casei. SDS-PAGE of cheese extract showed unknown bands in GM-WBC with L. casei sample from 15^th day of ripening depicting higher proteolytic activity of L. casei compared to L. plantarum. Thus, L. casei could be used as a potential adjunct culture for manufacture of GM-WBC.