Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese

Lactococcal strains were selected based on the release of key intracellular enzyme activities post-attenuation by microfluidisation. Attenuated strains were evaluated as adjuncts with commercial lactococcal starter and compared with a control without adjunct, and to a commercial Lactobacillus helveticus (FLAV54) adjunct in a mini vat Gouda type cheese system. No significant differences were noted in compositional parameters apart from a lower pH in one cheese, but differences were evident for proteolysis, volatile and sensory attributes after 12 weeks ripening. The effectiveness of adjuncts to augment cheese flavour was strain specific, and the influence of the starter in terms of release of intracellular enzymes was affected by the choice of adjunct. The sensory character of one attenuated lactococcal strain was similar to FLAV54. This study has highlighted the potential of microfluidisation to enhance enzymatic and metabolic performance of adjuncts in the development of cheese flavour.