Physicochemical properties and lipid oxidation during ripening of Gouda cheese by starter cultures and brine

Cutimbo M.C.; Aro J.M.A.; Barrios N.Y.M.; Maron B.V.M. · Brazilian Journal of Food Technology (2026) · DOI: 10.1590/1981-6723.0232026

Resumen

This study evaluated the effect of commercial starter cultures (CHOOZIT MM100, CHOOZIT MA4001, and RSF-742) and brine salt concentration (10, 12, and 14%) on the physicochemical properties and lipid oxidation of Gouda cheese during 30 days of ripening. Samples were analyzed at 0, 10, 20, and 30 days for water activity (Aw), pH, titratable acidity, color indices (L*, a*, b*), texture parameters (hardness, deformation at peak, and work of compression), soluble protein, and TBARS. The results showed that brine concentration significantly influenced Aw, pH, and titratable acidity, whereas the starter culture mainly affected pH and color. Both factors modified cheese texture and promoted an increase in soluble protein during ripening. In addition, a significant reduction in lipid oxidation (TBARS) was observed. In particular, RSF-742 combined with 14% brine promoted greater acidification, lower Aw, increased soluble protein, favorable color development, and reduced early lipid oxidation, suggesting enhanced proteolytic activity and strengthening of the protein matrix. Overall, the interaction between starter culture and salt concentration influenced physicochemical parameters, proteolysis, and oxidative stability, highlighting its strategic role in ensuring the quality and stability of Gouda cheese.

Instituciones: Universidad Nacional del Altiplano