The influence of an adjunct culture of Lactobacillus paracasei LPC-37 on the physicochemical properties of Dutch-type cheese during ripening

- The Lactobacillus paracasei LPC-37 as adjunct culture in Dutch-type cheeses.
- The L. paracasei LPC-37 did not affect of cheeses' chemical composition or pH.
- No significant effect of L. paracasei LPC-37 on the proteolysis in Dutch-type cheeses.

The main objective of this study was to evaluate the effect of adjunct culture Lactobacillus paracasei LPC-37 on the physicochemical properties of ripening Dutch-type cheeses. Those products were produced under industrial conditions in accordance with the technological regulations. The use of adjunct culture Lactobacillus paracasei LPC-37 in the production of Dutch-type ripening cheeses did not affect the modification of their chemical composition, nor did it change their acidity during ripening. No significant effect of Lactobacillus paracasei LPC-37 culture on the scope of proteolysis and peptidolysis in cheeses products was noted. Although the experimental cheeses were characterized by a higher range and depth of proteolysis than the control group, the differences were not statistically significant.