Accelerated ripening of provolone cheese by adjunct cultures

Lactobacillus helveticus 6024 was added to the Provolone cheese as adjunct cultures, in order to accelerate Provolone cheese ripening. The contents of free amino acids, free fatty acids, texture characteristics, microstructure and flavor substances were stuied. The results showed that they did not significantly affect the content of FFA. However, at ripening 60 days, the contents of FAA were significantly increased and were same to the content of the control group 90 days. And the texture characteristics, microstructure, flavor substances of the experimental group at 60 days and the control group at 90 days were not significantly different. Accordingly, Lactobacillus helveticus 6024 can accelerate Provolone cheese ripening as adjunct cultures, shortening ripening time.