食品工业科技2018，Vol.39Issue(7)：122-125,131,5.DOI:10.13386/j.issn1002-0306.2018.07.023
瑞士乳杆菌对契达干酪成熟期间品质的影响
Effect of Lactobacillus helveticus on the quality of Cheddar cheese
摘要
Abstract
Cheese ripening is a key process to form the texture and flavor of the cheese.Lactobacillus helveticus SMN2-1 isolated from Inner Mongolia traditional dairy,product,was used in the production of Cheddar cheese as non-fermentative lactic acid bacteria.The effect on the quality of Cheddar cheese of Lactobacillus helveticus was studied.Results indicated that it was not obvious difference in protein,fat,moisture,and salt content of two groups of Cheddar cheese during the 90 day ripening period.(p ＞ 0.05),but significantly change such as flavor,cohesiveness,chewiness and elasticity occurred in the sample of added Lactobacillus helveticus SMN2-1 on 90 d.Therefore,added Lactobacillus helveticus in Cheddar cheese was more effectively promote protein decomposition and cheese ripening,while improving the flavor of cheese.关键词
契达干酪/瑞士乳杆菌/电子鼻/风味Key words
Cheddar cheese/Lactobacillus helveticus/electronic nose/flavor分类
轻工纺织引用本文复制引用
陈洋,何宁,穆易君,刘青云,秦选吉,马云,邢铖,白丽娟..瑞士乳杆菌对契达干酪成熟期间品质的影响[J].食品工业科技,2018,39(7):122-125,131,5.基金项目
辽宁省大学生创新创业训练计划项目(201710160000139) （201710160000139）
