Microbiological, Chemical, and Sensory Characteristics of Swiss Cheese Manufactured with Adjunct Lactobacillus Strains Using a Low Cooking Temperature

Changes in the population of Propionibacterium spp. (A), Streptococcus thermophilus (B), and Lactobacillus spp. (C) during ripening in Swiss cheese manufactured with adjunct strains Lactobacillus casei A26 (▽), L. casei B21 (■), Lactobacillus rhamnosus H2 (♢), and without adjunct (●). Error bars represent±standard error (n = 3). ^a-cMeans at the same time point (days) with the same letter are not different (P≥0.05). No letters at a time point indicates no significant difference between the treatments.

Changes in pH during ripening of cheeses manufactured with adjunct strains Lactobacillus casei A26 (▽), L. casei B21 (■), Lactobacillus rhamnosus H2 (♢), and without adjunct (●). Error bars represent±standard error (n = 3).

Changes in free amino acid concentration during ripening of cheeses manufactured with adjunct strains Lactobacillus casei A26 (▽), L. casei B21 (■), Lactobacillus rhamnosus H2 (♢), and without adjunct (●). Error bars represent±standard error (n = 3).

Changes in citric (A), lactic (B), acetic (C), and propionic (D) acids during ripening in cheeses manufactured with adjunct strains Lactobacillus casei A26 (▽), L. casei B21 (■), Lactobacillus rhamnosus H2 (♢), and without adjunct (●). Error bars represent±standard error (n = 3).

Changes in abundance of mass numbers 73-propionic acid (A), 85-diacetyl (B), and 87-butyric/isobutyric acid (C) during ripening in cheeses manufactured with adjunct strains Lactobacillus casei A26 (▽), L. casei B21 (■), Lactobacillus rhamnosus H2 (♢), and without adjunct (●). Error bars represent±standard error (n = 3).