| 不同发酵剂对Mozzarella干酪品质的影响 |
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| 引用本文： | 雷蕾,任发政,任星环.不同发酵剂对Mozzarella干酪品质的影响[J].中国乳品工业,2004,32(6):12-15. |
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| 作者姓名： | 雷蕾 任发政 任星环 |
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| 作者单位： | 中国农业大学,食品科学与营养工程,北京,100083 |
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| 摘 要： | 采用嗜热链球菌和嗜热乳杆菌作为Mozzarella干酪的发酵剂，研究单一嗜热链球菌发酵剂与嗜热链球菌和嗜热乳杆菌组成的混合发酵剂对Mozzarella干酪品质的影响。结果表明，混合菌作发酵剂制得的干酪品质优于用单一嗜热链球菌作发酵剂的干酪。
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| 关 键 词： | 嗜热链球菌 嗜热乳杆菌 Mozzarella干酪 发酵剂 品质 混合发酵 |
| 文章编号： | 1001-2230(2004)06-0012-04 |
Effect of two kinds of cultures on quality of Mozzarella cheese |
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| LEI Lei,REN Fa-zheng,REN Xing-huan.Effect of two kinds of cultures on quality of Mozzarella cheese[J].China Dairy Industry,2004,32(6):12-15. |
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| Authors: | LEI Lei REN Fa-zheng REN Xing-huan |
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| Abstract: | This study compares the effect of two kinds of cultures on Mozzare ll a cheese. One is single strains of Streptococcus salivarius ssp. Thermophilus, t he other is paies of Lactobacillus debrueckii ssp. Bulgaricus and Streptococcus salivarius ssp. Thermophilus. The result is the quality of cheese made by pairs strain culture is better than that made by single strain culture. |
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| Keywords: | Mozzarella cheese culture quality |
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