Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation.

ABSTRACT: This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (Streptococcus thermophilus, E1, or Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris, E2) and carrageenan or xanthan. Eight variants of reduced-fat cheese (fat concentration 34-51% lower than traditional full-fat Burrata cheese, used as the control) were obtained using: (i) semi-skimmed milk and reduced-fat cream alone (RC) or in combination with (ii) xanthan (RCX), (iii) carrageenan (RCC), (iv) starter E1 (RCE1), (v) starter E2 (RCE2), (vi) both starters (RCE1-2), (vii) E1 and xanthan (RCXE1), or E1 and carrageenan (RCCE1). Post-acidification occu

SUBMITTER: Costantino G 

PROVIDER: S-EPMC7588969 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature