The flavor property of soft cheese fermented by two stains of Streptococcus thermophilus and made of reconstituted milk

被引：1

作者：

Li, Yanhua ^{[1
]}

Zhang, Lanwei ^{[1
]}

Wang, Weijun ^{[1
]}

Zhang, Lili ^{[1
]}

Han, Xue ^{[1
]}

Jiao, Yuehua ^{[1
]}

机构：

[1] Harbin Inst Technol, Sch Food Sci & Engn, Harbin 150090, Peoples R China

来源：

ADVANCES IN CHEMICAL ENGINEERING, PTS 1-3 | 2012年 / 396-398卷

关键词：

Streptococcus thermophilus; Soft Cheese; Volatiles; Reconstituted Milk; VOLATILE COMPOUNDS; STRAIN; AROMA;

D O I：

10.4028/www.scientific.net/AMR.396-398.1536

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The effect of reconstituted milk inoculation with Streptococcus thermophilus TM11 and Streptococcus thermophilus SP 1.1 on soft cheese volatiles was investigated. The impact flavors of 2,3-butanedione, 2,3-pentanedione, ethyl acetate, methyl butyrate, ethyl butyrate, butyl acetate and butyric acid were only detected in the fermented cheeses. Levels of diketones were higher in the cheeses fermented by mixed cultures than single culture, while levels of esters except ethyl acetate and butyl acetate showed an opposite tendency. There was significant difference in the levels of 2-hexenal and 2-nonenal among the cheeses. Other compounds originated from lipid oxidation, Strecker degradation, biosynthesis and forages were not significantly influenced by milk inoculation with Streptococcus thermophilus.

引用

页码：1536 / 1540

页数：5

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