FLAVOR-ENHANCEMENT OF LOW-FAT KASHKAVAL CHEESE USING HEAT-SHOCKED OR FREEZE-SHOCKED LACTOBACILLUS-DELBRUECKII VAR HELVETICUS CULTURES

Kashkaval cheese of different fat contents was manufactured using heat- or freeze-shocked cultures of Lactobacillus delbrueckii var. helveticus added at a level of 2\% to cheese milk prior to renneting. Levels of moisture, total N, salt or titratable acidity of cheeses with different fat levels were different. Proteolysis and lipolysis in low-fat Kashkaval cheese without additives were lower than those found in full-fat cheese. Incorporation of heat- or freeze-shocked L. delbrueckii var. helveticus cultures into milk of low-fat cheese greatly enhanced proteolysis and increased slightly the levels of free fatty acids. Regular low fat cheese did not develop adequate Kashkaval cheese flavour and the cheese was firm. However, addition of heat- or freeze-shocked cultures increased the flavour intensity and improved body and texture of the resultant cheese, yielding low-fat cheese with flavour intensity and body characteristics similar to those of standard fat cheese at each stage of ripening.