Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese

The influence of the use of milk enriched with skim milk powder (SMP) and the incorporation of two adjunct cultures, Lacticaseibacillus paracasei 90 and Lactobacillus rhamnosus 73, on cheese yield, composition, microbial counts, proteolysis, texture and melting properties were assessed in Cremoso cheese. Cheeses with and without SMP, and with and without adjunct cultures were made. The incorporation of SMP increased the cheese yield, produced a slight increase in the cheese chewiness and hardness, increased the levels of whey proteins retained in the cheese and produced some changes in the peptide profiles. Regarding adjunct cultures, both strains maintained high levels in cheeses, increased the soluble nitrogen and decreased the hardness and chewiness. In conclusion, the addition of SMP to cheese milk could increase the operating capacity of the plant, maintaining the cheese quality, while the adjunct cultures showed a good performance in cheeses made with both control and enriched milk.