硬奶酪成熟机制与细菌发酵剂组成关系的研究

IF 0.2 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Food Science and Technology-Ukraine Pub Date : 2023-09-02 DOI:10.15673/fst.v17i2.2601
N. Shulga, A. Bovkun, О. Naumenko
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引用次数: 0

摘要

奶酪的成熟是由发酵酶和细菌发酵剂的微生物群的共同作用引起的,在一定的温度、湿度和环境酸度区间内发生,这取决于奶酪的类型。硬奶酪细菌发酵剂的组成对成品性质的形成和工艺制度的选择具有重要意义。即使是成熟条件的微小变化也会显著影响目标产品的微生物学、理化、生化参数、感官特性和安全性。本研究的目的是研究成熟温度对使用不同细菌发酵剂生产的30天低温硬奶酪的理化、生化和感官特性的影响。结果表明,干酪乳杆菌(Lactobacillus casei)在发酵剂“Active”中加入,可以强化蛋白质水解,而在发酵剂“Active- ln”中加入能产生香味的乳酸菌(Leuconostoc mesenteroides),对奶酪的香味成分和质地的形成有积极的影响。对不同生产阶段奶酪微生物参数的变化进行了监测,并对成品的卫生卫生性能进行了评价。结果表明,使用“Active”发酵剂和“Active- ln”发酵剂生产的奶酪在12-13℃的温度下熟化效果最好。该产品具有良好的口感和香气,具有每种奶酪微生物群的独特特征,具有塑料稠度和形状正确的眼睛图案,在“Aktiv-LN”奶酪中较大。因此,温度12-13°С和湿度75-85%足以使这些奶酪成熟,并确保产品形成特定的味道和芳香成分,并在30天内达到所需的成熟水平。
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RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES
The ripening of cheese, caused by the combined effect of the fermentative enzyme and microflora of the bacterial starter, occurs in certain intervals of temperature, humidity and acidity of the environment which depend on the type of cheese. The composition of bacterial starters for hard cheese is important for formation of the finished product properties and affects the choice of technological regimes. Even minor changes in ripening conditions can significantly affect the microbiological, physicochemical, biochemical parameters, organoleptic properties, and safety of the target product. The aim of the investigation was to study the influence of ripening temperature regimes on the physicochemical, biochemical and organoleptic characteristics of hard cheeses with a low temperature of the second heating aged 30 days, produced using different compositions of bacterial starters. It was shown that the inclusion of lactobacilli Lactobacillus casei in the composition of the bacterial starter "Active" makes it possible to intensify proteolysis, and the using of aroma-forming lactic acid bacteria Leuconostoc mesenteroides in the starter culture "Active-LN" has a positive effect on the formation of the taste-aromatic composition and texture of the cheese. Changes in the microbiological parameters of cheeses at different stages of production were monitored and the sanitary and hygienic properties of the finished products were evaluated. It was established that cheeses produced both with the use of starter cultures "Active" and "Active-LN" had been ripened best at a temperature of 12–13°C. The products had a good taste and aroma with distinctive features of each type of cheese microbiota, a plastic consistency and a pattern with correctly shaped eyes, larger in cheese with "Aktiv-LN". Thus, the temperature 12–13°С and humidity 75–85% are adequate for the ripening of these cheeses and ensure the formation of a specific taste and aromatic composition of the products and the required level of maturation during 30 days.
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来源期刊
自引率
50.00%
发文量
22
审稿时长
6 weeks
期刊最新文献
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