期刊
FOOD CHEMISTRY
卷 79, 期 2, 页码 199-205出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(02)00132-2
关键词
low-fat cheese; Feta cheese; adjunct culture; FFA; volatile compounds
The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris, added at the level of 0.06 and 0.09% (w/w) to cheese milk, on lipolysis and formation of volatile compounds was studied. Two controls, a full-fat (similar to22% fat) and a low-fat cheese (similar to7% fat) were also prepared. The results indicated that the adjunct-treated low-fat cheeses had higher total free fatty acid (TFFA) levels than the low-fat control cheese but lower than the full-fat control cheese. The full-fat cheese had significantly higher levels of TFFA than the low-fat control. Almost the same volatile compounds were identified in the four cheeses. The adjunct culture containing low-fat cheeses had higher levels of acetaldehyde, 2-butanone, ethanol and acetoin than low-fat control cheese and even higher than the full-fat cheese. (C) 2002 Elsevier Science Ltd. All rights reserved.
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