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首页> 外文期刊>Australian Journal of Dairy Technology >Investigation of underlying factors in split and secondary fermentation defects in rindless block Swiss-type cheeses.
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Investigation of underlying factors in split and secondary fermentation defects in rindless block Swiss-type cheeses.

机译：研究无皮块状瑞士型奶酪中分裂和二次发酵缺陷的潜在因素。

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摘要

Factors associated with split and secondary fermentation defects in Swiss-type cheeses include seasonality of milk supply, interactions between lactic and propionic acid bacteria and variability in cheese composition. Swiss-type cheeses produced from a seasonal milk supply were sampled on two days per month of the production year (season), at three different times during the manufacturing day (time of day), at internal and external regions of the cheese block (area) and at four ripening time points (ripening: d 7, post hot room, d 14 post hot room and 3 months in a cold room). Compositional, biochemical and microbial indices were determined, and the results were analysed as a split-plot with a factorial arrangement of treatments (season, time of day, area) on the main plot and ripening time on the sub-plot. Cheese salt levels were not equilibrated within the 60 kg cheese block 3 months post exit from hot room. Season (and interactions) had a significant effect on pH and salt-in-moisture levels (p<0.01), on mean counts of L. helveticus, propionic acid (p<0.05) and non-starter lactic acid bacteria (p<0.001), on levels of primary and secondary proteolysis (p<0.01; as measured by nitrogen soluble at pH 4.6 and in 5% phosphotungstic acid) and on cheese firmness. Levels of proteolysis increased significantly during hot room ripening but also during cool room storage. Rheological parameters (e.g. springiness and cohesiveness) were significantly affected by interactions between ripening and sampling area within cheese blocks. Trends identified will enable seasonal manipulation of manufacture protocols to minimise compositional and biochemical variability and to reduce the occurrence of split and secondary fermentation defects.
机译：与瑞士型奶酪的分裂和二次发酵缺陷相关的因素包括牛奶供应的季节性，乳酸菌和丙酸菌之间的相互作用以及奶酪组成的可变性。在生产年份（季节）的每月（生产季节）每月两天，在生产日（一天中的时间）的三个不同时间，在奶酪块的内部和外部区域（区域）对从季节性牛奶供应中生产的瑞士型奶酪进行采样。 ）和四个成熟时间点（熟化：第7天，热房后，第14天热室后，在冷藏室中3个月）。确定了成分，生化和微生物指标，并以分裂图的形式分析了结果，并在主图中以因子处理方式（季节，一天中的时间，面积）对子图中的因子进行了安排。离开热房3个月后60公斤奶酪块中的奶酪盐含量未达到平衡。季节（和相互作用）对pH和水分盐含量（ p <0.01）有显着影响，平均计数为 L。初级蛋白和次级蛋白水解水平（，丙酸（ p <0.05）和非发酵乳酸菌（ p <0.001） > p <0.01;通过在pH 4.6和5％的磷钨酸中可溶于氮的氮和干酪硬度来测量。在热室成熟期间以及冷藏室中，蛋白水解水平均显着提高。流变参数（例如弹性和内聚性）受奶酪块内成熟和采样区域之间相互作用的显着影响。确定的趋势将使制造方案的季节性操作能够最大程度地减少成分和生化变异性，并减少分裂和二次发酵缺陷的发生。

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