Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening |
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| Authors: | M. EL ABBOUDI S. PANDIAN G. TREPANIER R.E. SIMARD B. H. LEE |
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| Affiliation: | Authors El Abboudi, Pandian, Trépanier, and Simard are with the Centre de recerche STELA, Faculte des sciences de ľagriculture et de ľalimentation. UniversitéLaval, Ste-Foy (Quebec), Canada G1K 7P4. Author Lee is with the Centre de recherche et de développement sur les aliments, St-Hyacinthe (Québec), Canada J2S 8E3. |
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| Abstract: | The aim of this study was to establish adequate conditions for heat-shocking cells of lactobacilli, to sufficiently suppress lactic acid production without damaging the proteolytic enzyme system important for cheese maturation. Three temperatures, 65, 67 and 70°C were tested, for 22 sec. The best combination for maximum retardation of lactic acid production and minimum damage to the proteolytic system was obtained by treating cells at 67°C for 22 sec. Following such treatment, lactic acid production was retarded by 24 hr, while the proteolytic enzyme system remained scarcely unchanged. |
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