Effect of Heat Treatment and Starter Culture on Proteolysis and Lipolysis of Kulek Cheese during Ripening

Abstract

The effect of heat treatment and starter culture on proteolysis and lipolysis of Kulek cheese (raw milk cheese without starter culture, raw milk cheese with starter culture, and heat-treated milk cheese with starter culture) during ripening was examined. Heat-treated milk cheese with starter had lower pH, and higher titratable acidity and salt than the raw milk cheeses. Water-soluble and soluble nitrogen in 12% trichloroacetic acid levels were the highest in the cheeses made from heat-treated milk with starters. Conversely, soluble nitrogen in 5% phosphotungstic acid level was the highest in the cheeses made from raw milk with starters. Cheese made from heat-treated milk with starter had the lowest residual α<inf>s</inf>- and β-casein content and the highest γ-caseins and peptides. Heat treatment increased lipolysis significantly. Starter culture addition to the raw milk cheeses did not change the lipolysis.