Effect of Natural Whey Culture on the Quality Characteristics of Edam Cheese made from Pasteurized Milk

Abstract

The goal of study was to evaluate the influence of different levels of Natural Whey Culture (NWC; 2, 3 and 4%) on the physicochemical, free amino acids, organic acids, textural, microbiological and sensorial characteristics of Edam cheese produced from pasteurized milk in various stages of ripening (1, 15, 30 and 45 days). The results showed that, titratable acidity, moisture, ash, WSN/TN and NPN/TN% were higher (P≤0.05), whereas protein, and fat contents were lower in Edam cheeses with NWC than in control Edam cheese. All individual amino acid levels were greater in Edam cheeses with 3 or 4% NWC than in control or Edam cheese samples with a starter culture. The concentrations of acetic, propionic, lactic and butyric acids were much higher levels in Edam cheeses with NWC than in other cheese treatments. Edam cheese with NWC was markedly higher values of textural evaluation than the values for the other cheese samples. Edam cheese with NWC was the highest LAB counts during ripening, followed by Edam cheese with starter culture and control Edam cheese was the lowest counts. Edam cheese with NWC received much higher sensory scores than the control cheese. Overall, Edam cheese with 4% NWC was higher in quality characteristics than cheese with a starter culture and was comparable to Edam cheese produced from raw milk.