Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses.

Cheese-associated microbiota and their interactions are crucial in determining the properties of cheese. This study aimed to compare the effects of different starter cultures on Cheddar cheese production using texture analysis, electronic sensory evaluation, and both volatile and non-volatile metabolomics. Specifically, we examined Lactococcus lactis BL19 and Lactococcus cremoris LC99, both individually and in combination.

Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula.

Phospholipids from different sources have varying chemical compositions, but how they contribute to different properties of infant formula is unclear. In this study, four types of phospholipids, milk phospholipids (MPLs), soybean phospholipids (SBPLs), sunflower phospholipids (SFPLs), and egg yolk phospholipids (EYPLs), were added to infant formula to investigate their physicochemical properties, microstructure, and surface characteristics. MPLs uniquely offer high sphingomyelin and saturated fatty acid levels.