Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese

Hashemi Maryam; Azar Mahin; Mazlumi Mohammad Taghi

首页> 外文期刊>International Journal of Dairy Technology >Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese

【24h】

Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese

机译：商业辅助乳酸菌对伊朗白菜奶酪生化和感官特性的影响

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Iranian white-brined cheese was made in open vats using commercial adjunct culture of Lactobacillus helveticus Lh.Bo2 in viable and freeze-shocked (FS) forms. Biochemical and sensory characteristics of the trial cheese were studied during 2 months of ripening. Assessment of primary proteolysis by SDS-PAGE and water soluble nitrogen for the trial cheese showed no or small differences throughout ripening. However, the experimental cheeses exhibited significantly greater rates of free amino group formation. Lipolysis as measured by total free fatty acid was consistently higher in cheese made with the FS adjunct culture. Expert panellists detected significant differences between the control and the experimental cheese.

机译：使用商业化的瑞士乳杆菌Lh.Bo2辅助培养以活和冷冻冲击（FS）的形式在露天大桶中制成伊朗白菜奶酪。在成熟的2个月内研究了试验奶酪的生化和感官特性。通过SDS-PAGE和水溶性氮对试验奶酪进行的初级蛋白水解评估显示，在整个成熟过程中没有差异或差异很小。但是，实验奶酪显示出明显更高的游离氨基基团形成速率。用总游离脂肪酸测得的脂解在用FS辅助培养制成的奶酪中始终较高。专家小组成员检测到对照干酪和实验干酪之间存在显着差异。

著录项

来源
《International Journal of Dairy Technology》 |2009年第1期|共8页
作者
Hashemi Maryam; Azar Mahin; Mazlumi Mohammad Taghi;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
sensory characteristics; biochemical characteristics; Iranian white-brined cheese: dairy product;

机译：感官特性;生化特性;伊朗白菜奶酪：乳制品;

相似文献

外文文献
中文文献
专利

1. Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese [J] . Hashemi Maryam, Azar Mahin, Mazlumi Mohammad Taghi International Journal of Dairy Technology . 2009,第1期

机译：商业辅助乳酸菌对伊朗白菜奶酪生化和感官特性的影响
2. Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli. [J] . Madkor SA, El Soda M, Tong PS Milchwissenschaft . 1999,第3期

机译：用于干酪成熟的商业辅料的评估：2.用辅助乳杆菌制备的干酪凝乳浆的成熟方面和风味发展。
3. Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese [J] . Hynes E, Bach C, Lamberet G, Le Lait . 2003,第1期

机译：发酵乳干酪乳球菌和辅助乳酸菌对水解干酪的蛋白水解，挥发性成分和感官特性的贡献
4. Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum [C] . Weiwei Bi, Guixing Zhao, Guangjin Wang, International Conference on Material Science, Energy and Environmental Engineering . 2017

机译：对切达干酪乳酪溶液的影响和非起动菌株乳酸杆菌的感觉特征
5. Determination of the Rheological Properties, Sensory Profiles and Consumer Preference for Commercially Available Solid Shelf-Stable Snacking Cheeses [D] . Ricke, Jasmine. 2021

机译：用于市售固体搁板稳定的饮食奶酪的流变性质，感觉谱和消费者偏好的测定
6. Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical microbiological and sensory characteristics of a probiotic fermented composite drink [O] . Reza Mohammadi, Mojtaba Yousefi, Zahra Sarlak, 2017

机译：商业文化组成和牛奶与豆浆的比例对益生菌发酵复合饮料的生化微生物和感官特性的影响
7. Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese [O] . Hynes, Erica, Bach, Cyrille, Lamberet, Gilles, 2003

机译：发酵乳干酪球菌和辅助乳酸菌对水洗干酪的蛋白水解，挥发性成分和感官特性的贡献

Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese

摘要

著录项

相似文献

相关主题

期刊订阅