EFFECT OF ADDITIVES AND LACTOBACILLUS-CASEI ON FLAVOR DEVELOPMENT IN CHEDDAR CHEESE FROM BUFFALO MILK

被引：0
|
作者：
JHA, YK
SINGH, S
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1990年 / 27卷 / 05期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Acceleration of flavour development during ripening process of Cheddar cheese was studied. The addition of sodium citrate and sodium bicarbonate to milk failed to accelerate the flavour development. Supplementation of milk with Lactobacillus casei at 0.5% level along with the normal starter bacteria culture accelerated flavour development which was correlated with glycolysis, proteolysis and lipolysis during ripening.
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页码：268 / 271
页数：4
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