Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes

Reggianito Argentino cheeses were manufactured with three defined single strains Lactobacillus helveticus cultured in sterile whey, and one “natural” whey starter. Gross composition of cheeses did not significantly differ, and viable starter cell counts were similar for all cheeses. Soluble nitrogen at pH 4.6 was also alike for cheeses made with natural or selected starters, but soluble nitrogen in trichloroacetic acid 12% and phosphotungstic acid 2.5% showed significant differences. Electrophoretograms showed that γ casein bands increased during ripening, while β casein band decreased; α s1 casein was also cleaved to α s1-I. Acid degree values of fat for control and experimental 0-day old cheeses were slightly different, but were similar at 90 and 180 days of ripening. All cheeses were good quality Reggianito, but control and experimental samples differed in aroma and texture. Natural whey starter replacement by selected single starter of Lactobacillus did not alter cheese making and primary proteolysis or lipolysis, but it modified secondary proteolysis and sensory characteristics.