Improvement of the quality of low-fat cheese using a two-step strategy

被引：18

作者：

Skeie, S. ^{[1
]}

Alseth, G. M.

Ostlie, H. ^{[1
]}

Abrahamsen, R. K. ^{[1
]}

Johansen, A. G. ^{[1
]}

Oyaas, J.

机构：

[1] Norwegian Univ Life Sci, Dept Chem Biotechnol & Food Sci, N-1432 As, Norway

来源：

INTERNATIONAL DAIRY JOURNAL | 2013年 / 33卷 / 02期

关键词：

ULTRAFILTERED SWEET BUTTERMILK; LACTIC-ACID BACTERIA; ADJUNCT CULTURES; CREAM BUTTERMILK; NORVEGIA CHEESE; MILK; MANUFACTURE; CHEDDAR; IMPACT; MICROSTRUCTURE;

D O I：

10.1016/j.idairyj.2013.04.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A two-step strategy was applied to overcome the quality changes observed in low-fat cheese. Cheese texture was first improved using microparticulated whey proteins (MWPs) and buttermilk (BM) as ingredients added to the cheese milk. Second, the flavour of the cheese was improved by selected Lactobacillus ssp. isolated from good-quality cheese. A 10% fat Dutch cheese, Norvegia, with the optimal mixture of MWPs and BM had an improved texture compared with the regular cheese without any additional ingredients. The optimal recipe obtained for cheese texture was subsequently used, and Lactobacillus casei TINE36 or Lactobacillus plantarum TINE18 isolated from good quality cheese was added as adjunct for flavour production. It was found that the adjunct Lactobacillus ssp. also influenced the texture of the cheese, making it less firm. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：153 / 162

页数：10

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