High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese

被引：4

作者：

Luiz, Lucas Lima ^{[1
]}

Bertachi Pinto, Leticia de Fatima ^{[1
]}

Correia, Selma de Souza ^{[1
]}

Bruzaroski, Samera Rafaela ^{[1
]}

Fagnani, Rafael ^{[1
]}

Batista de Sousa, Cinthia Hoch ^{[1
]}

Ludovico, Agostinho ^{[1
]}

Aragon Alegro, Lina Casale ^{[1
]}

Walter de Santana, Elsa Helena ^{[1
]}

机构：

[1] Pitagoras Unopar Univ UNOPAR, Master Program Sci & Technol Milk & Dairy Prod, Av Paris 675, BR-86041120 Londrina, Parana, Brazil

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2022年 / 75卷 / 02期

关键词：

Lipase; Pseudomonas; Texture; Free fatty acids; Yield; DAIRY-PRODUCTS; PROTEOLYSIS; MANUFACTURE; EXTRACTION; PROTEASE;

D O I：

10.1111/1471-0307.12843

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study reports the effect of psychrotrophs in raw milk on the quality of Mozzarella cheese. Physical, chemical, sensorial and textural characteristics were evaluated, and the indices of lipolysis and proteolysis were assessed. The highest population (7 log cfu/mL vs. 3 log cfu/mL) was associated with a decrease in yield and in primary proteolysis index, higher acidity and free fatty acid index and concentration. Short- and medium-chain free fatty acids increased in all cheeses during storage, being higher in those produced with milk containing a high population of psychrotrophics. No sensory differences between the cheeses were observed.

引用

页码：431 / 437

页数：7

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