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首页> 外文期刊>Journal of Food Science and Technology >Biochemical and microbiological changes during ripening of cheddar cheese from buffalo milk supplemented with goat milk and microencapsulated enzymes.
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Biochemical and microbiological changes during ripening of cheddar cheese from buffalo milk supplemented with goat milk and microencapsulated enzymes.

机译：补充山羊奶和微囊化酶的水牛奶酪切达干酪成熟期间的生化和微生物学变化。

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摘要

Effect of addition of goat milk (GM) and microencapsulated enzymes (ME) on biochemical and microbiological changes in buffalo milk cheddar cheese (BMCC) during ripening period of 8 months was investigated. Addition of GM had definite improvement in glycolysis (1.37-1.39% LA), proteolysis (8.9-11.2% soluble protein) and lipolysis (16.0-43.2 micro .eq FFA/g) of cheddar cheese as compared to the respective values of 1.20% LA, 8.3% soluble protein, and 12.2 micro .eq FFA/g of control cheese, while ME had positive impact on proteolysis (10.8% soluble protein) and lipolysis (36.8 micro .eq FFA/g). The proteolysis could be advanced by 2 months through addition of GM or ME while lipolysis could be advanced by 2-4 months. Addition of both GM and ME had synergistic effect on the proteolysis and lipolysis during ripening. GM had definite stimulatory effect on the growth of starter culture (9.0 log cfu/g) and lactobacilli (6.6-6.8 log cfu/g) in BMCC. The samples containing ME showed higher total viable count (8.9 log cfu/g) and lactobacilli count (6.9 log cfu/g) throughout the ripening period. Yeast and mold count and spore count were unaffected by addition of GM or ME or both and did not follow any distinct growth pattern during ripening. Coliform count, on the other hand, decreased with the progress of storage in all the samples. Depending on the availability, addition of GM or ME or both is recommended to accelerate the biochemical and microbiological changes during ripening of BMCC.
机译：研究了添加山羊奶（GM）和微囊化酶（ME）对水牛切达干酪（BMCC）熟化8个月期间生化和微生物变化的影响。相比于1.20％的添加值，添加GM在切达干酪的糖酵解（1.37-1.39％LA），蛋白水解（8.9-11.2％可溶性蛋白质）和脂解（16.0-43.2 micro .eq FFA / g）方面有明显改善。 LA，8.3％可溶性蛋白和12.2微当量FFA / g的对照奶酪，而ME对蛋白水解（10.8％可溶性蛋白）和脂解（36.8微当量FFA / g）具有积极影响。通过添加GM或ME可以使蛋白水解提高2个月，而通过脂解可以提高2-4个月。 GM和ME的添加对成熟过程中的蛋白水解和脂解具有协同作用。 GM对BMCC中发酵剂培养物（9.0 log cfu / g）和乳酸杆菌（6.6-6.8 log cfu / g）的生长具有一定的刺激作用。在整个成熟期间，含ME的样品显示出较高的总存活数（8.9 log cfu / g）和乳酸菌计数（6.9 log cfu / g）。酵母和霉菌的数量和孢子的数量不受添加GM或ME或两者的影响，并且在成熟过程中没有遵循任何明显的生长方式。另一方面，大肠菌群计数随着所有样品的保存进度而减少。根据可用性，建议添加GM或ME或两者同时使用，以加快BMCC成熟期间的生化和微生物学变化。

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