Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese

• DOI: 10.1016/j.fm.2022.104101
• Publication Date: 2022-08-01T19:36:40Z
• Authors: Juan A. Centeno; José M. Lorenzo; Javier Carballo
• Keywords: Starter; Acetoin; Enterococcus faecium; Organoleptic; Fermentation starter; Adjunct; Pasteurization; Sensory Analysis; Kluyveromyces lactis; Cheese ripening; Diacetyl

Four batches of Cebreiro-type cheese were made in duplicate from pasteurized milk. A control batch was manufactured with only a commercial O-starter. The other three the same starter plus: (i) culture Enterococcus faecium; (ii) selected Kluyveromyces lactis adjunct used cheese-milk pre-ripening step; and (iii) combination both cultures. cheeses yeast characterized by higher values overall proteolysis, pH aw, showed total lactic acid bacteria (LAB) counts at least 2 log units than LAB. volatile profiles added K. distinguished high contents esters, branched-chain alcohols, fatty acids, acetoin 2-pnenylethanol. These had more friable sticky texture, exhibited differential piquant, yeasty, alcoholic, acetic fruity flavors. Furthermore, addition enterococci seemed to help achieve desirable sensory characteristics. cultures awarded highest scores for texture preference, flavor intensity, preference. closely resembled those traditional 'good quality' raw-milk Cebreiro cheese.