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当前位置: 首页 > 文章 > 不同乳酸菌对低脂Mozzarella干酪品质的影响 食品科学 2014,35 (11) 190-194
Position: Home > Articles > Effect of Different Lactobacillus Strains on Quality of Reduced-Fat Mozzarella Cheese FOOD SCIENCE 2014,35 (11) 190-194

不同乳酸菌对低脂Mozzarella干酪品质的影响

作  者：
李艳霞;贾韶千;刘会平
单  位：
天津科技大学食品工程与生物技术学院;江苏食品药品职业技术学院食品与营养工程学院
关键词：
低脂;Mozzarella干酪;乳酸菌;质构;融化性
摘  要：
研究不同乳酸菌对低脂Mozzarella干酪品质的影响。采用无盐渍新工艺制作低脂Mozzarella干酪,经测定干酪的脂肪含量为9.85%。通过测定可溶性氮的指标、未融化干酪的质构特性、融化干酪的融化性和感官评定等对其进行研究。结果表明:低脂组的质构、融化性和风味均低于全脂组,但唾液链球菌嗜热亚种(ST)+德氏乳杆菌保加利亚亚种(LB)+干酪乳杆菌(LC)3种乳酸菌组合制作的低脂Mozzarella干酪质构、融化性和风味等指标最接近全脂组。与生产Mozzarella干酪所用的传统乳酸菌组合(ST+LB)相比,ST+LB+LC 3种乳酸菌的组合,能有效地改善低脂Mozzarella干酪硬度大、融化性小、风味差的缺陷。
译  名：
Effect of Different Lactobacillus Strains on Quality of Reduced-Fat Mozzarella Cheese
作  者：
LI Yan-xia;JIA Shao-qian;LIU Hui-ping;College of Food and Nutritional Engineering, Jiangsu Food and Pharmaceutical Science College;College of Food Engineering and Biotechnology, Tianjin University of Science and Technology;
关键词：
reduced-fat;;Mozzarella cheese;;Lactobacillus;;texture properties;;meltability
摘  要：
This paper reports on the effect of different Lactobacillus strains on the quality of reduced-fat Mozzarella cheese(RFMC). A new process for the preparation?of?"no-brine"?Mozzarella cheese, which was determined to contain 9.85% fat was used in this experiment. Soluble nitrogen, texture properties, meltability and sensory analysis were measured. Results showed that the texture properties, meltability and flavor of low-fat cheese were worse than those of full-fat cheese, but RFMC made with a mixed starter culture consisting of Streptococcus salivarius subsp. thermophilus(ST), Lactobacillus delbrueckil subsp. bulgaricus(LB) and Lactobacillus casei subsp. casei(LC) was close to the full-fat cheese. Compared with the conventional starter culture(ST + LB), the combination of ST, LB and LC improved significantly the quality defects of undesired hardness, low meltability and poor flavor.

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