食品工业科技2012，Vol.33Issue(21)：74-77,4.
切达干酪发酵菌种的特性测定及发酵干酪的评价
Determination of the characteristics of Cheddar cheese fermentation strains and evaluation of fermented cheese
摘要
Abstract
Analysised two lactococcus lactis strains' fermentation characteristics which included acid-producing ability,extracellular polysaccharide property and proteolytic activity.Texture,flavor components and sensory quality of cheddar cheese which was fermented by single strain and combination with lactococcus lactis sub.lactis KLDS4.0424 and lactococcus lactis sub.cremoris KLDS4.0326 strains were evaluated. All of these strains were researched for a long time in the KLDS.The results showed that KLDS4.0424 was the main acid producing strain. Compared with the commercial starter cultures,the extracellular polysaccharide property and proteolytic activity of laboratory strains were relatively weak.Cheddar cheese had a good maturity,texture and flavor composition which was produced with a ratio of 1:1 between strain KLDS4.0424 and KLDS4.0326.关键词
干酪/乳酸乳球菌/发酵特性Key words
cheese/lactococcus lactis/fermentation characteristics分类
轻工纺织引用本文复制引用
陈雪,王伟,林超,杨丽杰..切达干酪发酵菌种的特性测定及发酵干酪的评价[J].食品工业科技,2012,33(21):74-77,4.基金项目
教育部长江学者和创新团队发展计划（IRT0959）. （）
