Effect of an Exopolysaccharide-Producing Strain of Streptococcus Thermophilus on the Yield and Texture of Mexican Manchego-Type Cheese

An exopolysaccharide-producing strain of Streptococcus thermophilus was evaluated in the production of Mexican manchego-type cheese. This ropy strain improved water and fat retention, and significantly increased cheese yield. Furthermore, the ropy strain cheese retained more moisture than control cheese during ripening, suggesting that exopolysaccharide strongly bound water within the protein matrix of the cheese. Scanning electron microscopy confirmed that exopolysaccharide bound to the protein matrix of the cheese, producing a dense network that helped to increase water and fat retention and leading to a more open structure of the cheese that gave a softer product, as confirmed by instrumental texture profile analysis and sensory evaluation. Comparison of scanning electron microscopy micrographs of the different sections of the cheese showed higher concentration of exopolysaccharide in the centre than in the outer sections, indicating that exopolysaccharide production continued during ripening and that the environment at the centre of the cheese (moisture and/or oxygen concentration) favoured exopolysaccharide production. Instrumental texture profile analysis also demonstrated that the ropy strain cheese was more cohesive and less elastic than the control; in contrast, exopolysaccharide did not affect chewiness. The changes in texture could be correlated to composition: hardness increased as water and fat decreased, while springiness decreased with increasing fat. The interactions of exopolysaccharide with the cheese protein matrix had an affect on the increase in cohesiveness of the ropy strain cheese.