Changes in Fat in Gouda Cheese by the Psychrotrophic Bacterium Acinetobacter Genomospecies 10

내냉성미생물인 Acinetobacter genomospecies 10에 의한 gouda cheese의 지방의 변화

Shin, Yong Kook;Oh, Nam Su;Lee, Hyun Ah;Nam, Myoung Soo

  • Received : 2014.11.28
  • Accepted : 2014.12.31
  • Published : 2015.02.28


The presence of psychrotrophic bacteria downgrades the quality of dairy products. This study evaluated the effect of lipolytic psychrotrophic bacteria on the chemical properties of Gouda cheese made from raw milk experimentally inoculated with a psychrotrophic bacterium (Acinetobacter genomospecies 10). Raw milk experimentally inoculated with Acinetobacter genomospecies 10 and refrigerated at $4^{\circ}C$ for 3 or 6 days produced a 6-week ripened Gouda cheese with a significant decrease in total solids (p<0.05) or an increased fat content (p<0.05), respectively. Raw milk inoculated with Acinetobacter genomospecies 10 and refrigerated for 3 days had higher (p<0.05) SCFFA (1.35 times), MCFFA (1.42 times), and LCFFA (1.44 times) than the control 6-week ripened Gouda cheese. The cheese manufactured from the inoculated and refrigerated raw milk had higher (p<0.05) total free fatty acids (1.68 times) compared with the control. Raw milk inoculated with Acinetobacter genomospecies 10 and refrigerated for 6 days had increased SCFFA (1.45 times), MCFFA (1.28 times), and LCFFA (1.38 times) compared with the control 6-weeks ripened Gouda cheese. The 6-week ripened Gouda cheese manufactured from this inoculated milk had higher (p<0.05) total free fatty acids (1.34 times) compared with the control. The results indicated that the production of excessive free fatty acids in dairy products by psychrotrophic bacteria can be critical in predisposing dairy products to off-flavors and in turn degrading their quality.


Acinetobacter genomospecies 10;free fatty acids;gouda cheese;off-flavors;psychrotrophic bacteria


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