• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>International Conference on Chemical, Material and Metallurgical Engineering >Improvement of cheese produced by reconstituted milk powder: effects of Streptococcus thermophilus on the texture and microstructure
【24h】

Improvement of cheese produced by reconstituted milk powder: effects of Streptococcus thermophilus on the texture and microstructure

机译：由重构奶粉产生的奶酪的改进：嗜热量对纹理和微观结构的影响

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Two stains (SP1.1 and TM11) of Streptococcus thermophilus were evaluated for the production of soft cheese using reconstituted milk powder. Analysis of cheese composition showed that the stains possessed good acidifying activity. When S. thermophilus TM11, an exopolysaccharide-producing stain, was added in combination with SP1.1, the texture variables of hardness, springiness and cohesiveness decreased and the adhesiveness increased. Furthermore, the microstructure of the cheese cultured with S. thermophilus TM11 was less hard and showed more opened cavities than other cheeses. It was conclusion that S. thermophilus TM11 could be used to improve the texture properties of this soft cheese.
机译：使用重构的奶粉评价链球菌热敏药物的两个污渍（SP1.1和TM11）。使用重构的奶粉生产软奶酪。奶酪组合物的分析表明，污渍具有良好的酸化活性。当与SP1.1组合加入嗜热素TM11，加入了外偶糖 - 生产污渍时，硬度，弹性和粘合性的质地变量降低，并且粘合性增加。此外，用S. Hotherophilus TM11培养的奶酪的微观结构较小，并且呈现比其他奶酪更多的空腔。得出结论，S.Mirthophilus TM11可用于改善这种软奶酪的质地性质。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号