Use of Taiwanese Ropy Fermented Milk (TRFM) andLactococcus lactissubsp.cremorisIsolated from TRFM in Manufacturing of Functional Low-Fat Cheeses
Journal
Journal of Food Science
Journal Volume
76
Journal Issue
7
Date Issued
2011
Author(s)
Abstract
The purpose of this study was to manufacture new functional low-fat cheeses using Taiwanese ropy fermented milk (TRFM) andLactococcus lactissubsp.cremorisstrains isolated from TRFM. After 28 d of ripening and storage, the viable populations of lactic acid bacteria (LAB) in the low-fat cheeses made withL. lactissubsp.cremorisTL1 (TL1),L. lactissubsp.cremorisTL4 (TL4), and TRFM still maintained above 10 8 CFU/g. The low-fat cheeses made with TL1 and TRFM showed higher moisture contents than the cheeses made with TL4, full-fat, and low-fat cheese controls. The low-fat cheeses made with TL1 and TL4 had higher customer preferential scores similar to full-fat cheese control in the sensory evaluation. Additionally, the low-fat cheeses fermented with TL1, TL4, and TRFM for 4 h had higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging and ferrous ion-chelating abilities than the cheeses fermented with the starters for 8 h, full-fat, and low-fat cheese controls. A better angiotensin-converting enzyme (ACE) inhibition activity was also observed in the low-fat cheeses made with TL1, TL4, and TRFM than that in the full-fat and low-fat cheese controls during ripening and storage period. Practical Application: As health-conscious consumers continue to seek low-fat alternatives in their diets, there remain strong interests for the dairy industry to develop low-fat cheeses to meet the demands. This study clearly demonstrated that the low-fat cheeses fermented with TL1 for 4 h showed a better overall acceptability and possessed antioxidative abilities and ACE inhibitory activities than other cheeses tested in this study. By improving its flavor and investigating the possible mechanisms of its functionalities in the future, this low-fat cheese might possibly be commercialized and give a positive impact on cheese consumption in the future. ? 2011 Institute of Food Technologists ?.
Subjects
Angiotensin-converting enzyme; Lactic acid bacteria; Lactococcus lactissubsp.cremoris; Low-fat cheese; Taiwanese ropy fermented milk
SDGs
Other Subjects
dipeptidyl carboxypeptidase inhibitor; article; cheese; consumer; dairy product; fat intake; food handling; human; Lactococcus lactis; metabolism; methodology; microbiology; Taiwan; taste; Angiotensin-Converting Enzyme Inhibitors; Cheese; Consumer Satisfaction; Cultured Milk Products; Dietary Fats; Food Handling; Humans; Lactococcus lactis; Taiwan; Taste; Bacteria (microorganisms); Lactococcus
Type
journal article