Influence of the quality characteristics usage of exopolysaccharide culture on production of low fat tulum cheese

In this study, low fat Tulum cheeses made by EPS (+) and EPS (-) cultures and full-fat Tulum cheeses produced by EPS (-) cultures were ripened for 90 days. It was determined that usage of EPS (+) culture significantly affected dry matter, fat and fat in dry matter, protein, protein ratios in dry matter, curd consistency, total free amino acids, water-soluble nitrogen, 12% TCA soluble nitrogen, proteose peptone and casein nitrogen ratios (p<0.01). As fat content decreased, cheese yield declined and B cheese, produced with EPS (+) culture had the highest yield among the low-fat cheeses. Differences were obtained in the Urea-PAGE properties of water soluble fractions of cheeses and the highest degradation of ß-casein and S1 casein in cheeses were observed using EPS producing culture. The peptide concentrations have increased during ripening of cheeses. Using EPS producing culture increased the texture profile characteristics with the exception of springiness. Differences were obtained in the structures of cheeses produced by EPS (+) and EPS (-) cultures by taking SEM micrographs. FFA levels of cheeses increased during ripening and palmitic, oleic and myristic acids were the predominant FFA. It was detected that starter culture and ripening time of cheeses influenced the volatile components. With regard to the sensory properties, differences were determined between the samples at the beginning of storage, however full fat cheese made by EPS (-) culture and low fat cheese produced by EPS (+) culture were the most preferred samples through the end of the ripening period. It was concluded that structure of Tulum cheeses made by EPS (+) culture removed the negative effects of textural and sensory properties of low fat cheeses by absorbing water and also provided positive contributions on the other properties.