Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese

被引：5
作者：
Hashemi, Maryam [1 ]
Azar, Mahin [1 ]
Mazlumi, Mohammad Taghi [1 ]
机构：
[1] Shahid Beheshti Univ Med Sci, Fac Nutr & Food Technol, Dept Food Sci & Technol, Tehran, Iran
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2009年 / 62卷 / 01期
关键词：
Adjunct culture; Brined cheese; Lactobacilli; Ripening; LACTIC-ACID BACTERIA; CHEDDAR CHEESE; FETA CHEESE; PROTEOLYSIS; CULTURES; AUTOLYSIS; FLAVOR; LIPOLYSIS; ENZYMES; HEAT;
D O I：
10.1111/j.1471-0307.2008.00449.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Iranian white-brined cheese was made in open vats using commercial adjunct culture of Lactobacillus helveticus Lh.Bo2 in viable and freeze-shocked (FS) forms. Biochemical and sensory characteristics of the trial cheese were studied during 2 months of ripening. Assessment of primary proteolysis by SDS-PAGE and water soluble nitrogen for the trial cheese showed no or small differences throughout ripening. However, the experimental cheeses exhibited significantly greater rates of free amino group formation. Lipolysis as measured by total free fatty acid was consistently higher in cheese made with the FS adjunct culture. Expert panellists detected significant differences between the control and the experimental cheese.
引用
收藏
页码：48 / 55
页数：8
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