适合半硬质干酪生产的当地民族传统乳品中发酵剂的筛选  

Selection of the suitable starter which were isolated from the traditional dairy products of Xinjiang for semi-hard cheese

作　　者：尹丽娟[1] 李宇辉[1] 李开雄[1] 

机构地区：[1]石河子大学食品学院,石河子832003

出　　处：《食品科技》2010年第12期38-41,共4页Food Science and Technology

基　　金：新疆生产建设兵团重大科技攻关项目(2009gg29)

摘　　要：概述了干酪的特点及发酵剂的重要作用。利用从新疆民族乳制品中筛选出的乳酸菌制作发酵剂,经过对11种混合菌的产酸、产黏、产香性能及pH4.6可溶氮等指标的测定,确定了适合半硬质干酪生产用的菌种为X1(瑞士乳杆菌∶干酪乳杆菌=1∶1)、X4(嗜热链球菌∶瑞士乳杆菌=1∶1)、Y1(保加利亚乳杆菌∶乳酸乳球菌∶瑞士乳杆菌=1∶1∶1)、Y4(嗜热链球菌∶瑞士乳杆菌∶干酪乳杆菌=1∶1∶1)。This paper mainly summarized the cheese＇s characters and the function of strains of cheese.In this paper,the character of acidity,flavor,viscosity and hydrolyze protein of 11 mixed bacteria was studied,using the zymogens which were isolated from the traditional dairy products of Xinjiang.The results showed that the adjunct culture of X1（Lactobacillus helveticus： Lactobacillus casei=1∶1）,X4（Streptococcus thermophilus： Lactobacillus helveticus=1∶1）,Y1（Lactobacillus bulgaricus： Lactococcus lactis： Lactobacillus helveticus=1∶1∶1） and Y4（Streptococcus thermophilus：Lactobacillus helveticus： Lactobacillus casei =1∶1∶1） was found to be suitable as semi-hard cheese product.

关 键 词：半硬质干酪 发酵剂 筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学]