Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as an adjunct culture

Lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 (BP), bacteriocin-nonproducing L. lactis subsp. lactis INIA 437 (BNP), or a combination of both strains were used as mesophilic cultures for Hispánico cheese manufacture. A Lactobacillus helveticus (LH) culture of high aminopeptidase activity, sensitive to lacticin 481, was used as thermophilic culture. Three batches (BP+LH, BNP+LH, and BNP+BP+LH cheeses) were made in duplicate experiments. Ethanol, 1-propanol, and three ethyl esters reached their highest levels in BP+LH cheese, whereas acetic acid, five ketones, and two alkanes were at their maximum levels in BNP+LH cheese. Higher levels of acetaldehyde and three branched chain aldehydes were found in BNP+BP+LH cheese than in the other two cheeses. Aroma quality and aroma intensity scores were higher for BP+LH and BNP+BP+LH cheeses than for BNP+LH cheese.