期刊
INTERNATIONAL DAIRY JOURNAL
卷 33, 期 2, 页码 163-174出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2013.05.015
关键词
-
With the aim of counteracting adverse sensory characteristics of salt reduction in Cheddar cheese, use of a glutamate decarboxylase-negative starter, camel chymosin as coagulant and Lactobacillus helveticus CHCC 4481 and Lactobacillus pentosus CHCC 13992 as adjuncts were investigated. Chemical, microbiological and rheological changes in low-salt (0.85%)/normal-moisture (37.7%) content cheeses were determined. Camel chymosin showed a large capacity for decreasing bitter peptide formation and Lb. helveticus CHCC 4481 for increasing bitter peptide degradation and for the release of flavour enhancing amino acids. An additional small amount of free Glu was gained from the use of the glutamate decarboxylase-negative starter. Lb. pentosus CHCC 13992 successfully converted all residual citrate into the flavour enhancer, succinate after 150 days of ripening. Rheological effects as determined by fracture strain (epsilon(H,f)) and Young's modulus (E) appeared of secondary relevance in terms of quality recovery as none of the low-salt cheeses deviated from normal-salt ranges. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据