Chemical and sensory effects of a Lactobacillus adjunct in cheddar cheese

Cheddar cheeses were made using lactic starter and traditional methods with 0 (control), 10(2), or 10(3) CFU of Lactobacillus helveticus WSU19 added as an adjunct. Cheeses containing the higher concentration of the Lactobacillus adjunct received significantly higher flavor scores from the dairy judges than the other cheeses after 3 and 6 months aging (P less than or equal to 0.05). The attribute panelists perceived both cheeses with the Lactobacillus adjunct as more crumbly and higher in oaky/nutty flavors than control Cheddar cheeses (P less than or equal to 0.05). Difference panelists could detect significant differences among the cheeses after 6 months aging (P less than or equal to 0.05). Consumer acceptance scores were significantly higher (P less than or equal to 0.05) for cheeses containing the adjunct after 6 months aging. Cheeses containing the Lactobacillus adjunct exhibited significantly greater rates of proteolysis than control Cheddar cheeses. Sodium dodecyl sulfate polyacrylamide gel electrophoresis gels of cheeses with the Lactobacillus adjunct contained an 11 kD band after 3 and 6 months aging that was not present in control Cheddar cheeses. L. helveticus WSU19 enhances protein breakdown and increases oaky/nutty flavor and consumer acceptance in Cheddar cheeses. Copyright (C) 1996 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology.