Author(s)

Natália Chinellato de Azambuja¹, Izildinha Moreno², Darlila Aparecida Gallina², Leila Maria Spadoti², Eliana Maria Pettirossi Motta³, Maria Teresa Bertolodo Pacheco⁴, Angela Lima Menêses de Queiroz⁵, Adriane Elisabete Costa Antunes^1*

¹Faculdade de Ciências Aplicadas, Universidade Estadual de Campinas (FCA/UNICAMP), Limeira, Brazil.
²Centro de Tecnologia de Laticínios, Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL), Campinas, Brazil.
³Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (FEA/UNICAMP), Campinas, Brazil.
⁴Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos (CCQA/ITAL), Campinas, Brazil.
⁵Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, Brazil.

At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to α_s1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.

Amino Acids, Cheese, L. helveticus, Ripening, Sensory Analysis

de Azambuja, N. , Moreno, I. , Gallina, D. , Spadoti, L. , Motta, E. , Pacheco, M. , de Queiroz, A. and Antunes, A. (2017) Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese. Food and Nutrition Sciences, 8, 512-525. doi: 10.4236/fns.2017.85035.