不同发酵剂对切达干酪成熟期间品质的影响  

Influence of Different Strains on Quality of Cheddar Cheese During Ripening

作　　者：陈雪[1] 王伟[1] 洪蕾[1] 杨丽杰[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室

出　　处：《食品与发酵工业》2012年第11期58-62,共5页Food and Fermentation Industries

基　　金："乳酸菌代谢调控与发酵剂制造技术"教育部长江学者;创新团队发展计划资助(IRT0959);国家级基金项目

摘　　要：应用乳酸乳球菌乳酸亚种LA、乳酸乳球菌乳脂亚种LC以及不同比例混合菌(LA∶LC=1∶1,LA∶LC=1∶2,LA∶LC=2∶1)制作切达干酪,研究这5种发酵剂在干酪成熟过程中对其质构、感官、风味物质形成及蛋白水解程度等方面的影响。结果表明:3种不同比例组合菌株发酵剂的蛋白水解能力适中,生产出的干酪口味清淡,其中按1∶1接种制作的干酪具有良好的成熟度、质地和风味,具有一定的商业应用价值,可将其用于切达干酪的生产。Texture, protelysis ,flavor components and sensory evaluation of cheddar cheese produced with single strain and combination with Lactococcus lactis sub. lactis KLDS4. 0424 and Lactococcus lactis sub. cremoris KLDS4. 0326 strains were evaluated during ripening. The results showed that proteolytic capacity of combined starters was moderate, which produced cheese with light taste. Cheddar cheese had a good maturity, texture and flavor composi- tion which was produced with a ratio of 1 ： 1 between strain KLDS4. 0424 and KLDS4. 0326.

关 键 词：干酪 质地 风味物质 感官评价 蛋白水解 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]