不同乳酸菌对低脂Mozzarella干酪品质的影响

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。

Effect of Different Lactobacillus Strains on Quality of Reduced-Fat Mozzarella Cheese

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% fatwas used in this experiment. Soluble nitrogen, texture properties, meltability and sensory analysis were measured. Resultsshowed that the texture properties, meltability and flavor of low-fat cheese were worse than those of full-fat cheese, butRFMC made with a mixed starter culture consisting of Streptococcus salivarius subsp. thermophilus (ST), Lactobacillusdelbrueckil subsp. bulgaricus (LB) and Lactobacillus casei subsp. casei (LC) was close to the full-fat cheese. Compared withthe conventional starter culture (ST + LB), the combination of ST, LB and LC improved significantly the quality defects ofundesired hardness, low meltability and poor flavor.