a1 Department of Food Science, Agricultural University of Norway, N-1432 Ǻs, Norway
a2 Swedish Dairies Association (SMR), S-223 70 Lund, Sweden
Low-fat Gouda-type cheese (200 g fat/kg dry matter) was made on a pilot plant scale from cheesemilk to which heat-treated lactobacilli and/or Neutrase encapsulated in dehydrated rehydrated vesicles had been added. In cheese containing added Neutrase, there was increased proteolysis after the first day following cheesemaking. The cheese with added heat-treated lactobacilli developed increased amounts of amino N as well as increased amounts of acetaldehyde and other, unidentified, volatile compounds. The addition of heat-treated lactobacilli also influenced the texture of the cheese which was firmer but less cohesive.
(Received March 03 1994)
(Accepted July 08 1994)