Lactobacilli as Additional Microflora in Low-Fat Cheeses

Mesophilic and thermophilic lactic acid bacteria are an effective biotechnological means of improving the sensory properties of low-fat cheeses. These additional starter cultures are an effective and promising direction in cheese production. Mesophilic and thermophilic lactobacilli possess a diverse metabolism that allows them to approximate the flavor and rheological profile of low-fat cheeses to those of fatty cheeses. Mesophilic lactobacilli Lacticaseibacillus casei are a popular component in low-fat cheeses due to their proteolytic activity and unique aminopeptidase system. This culture improves the consumer properties of low-fat cheeses and reduces their ripening time. Mesophilic rods Lactobacillus rhamnosus are responsible for creamy taste and soft texture. Mesophilic lactobacilli Lactiplantibacillus plantarum affect the secondary proteolysis, thereby changing the amino acid composition of cheese and improving its sensory properties. Lactobacillus helveticus are the most common thermophilic lactobacilli used in low-fat cheeses. Due to their specific enzymatic activity, they break down hydrophobic peptides and reduce bitterness or other unwanted flavors, which low-fat cheeses are notorious for. In addition, this culture gives low-fat cheeses original shades of taste and aroma. Functional cultures improve the technology of low-fat cheese production and adjust their sensory profile to the high demands of the modern market.