INFLUENCE OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI ON THE QUALITY OF LOW-FAT GOUDA-TYPE CHEESE

被引：20

作者：

SKEIE, S ^{[1
]}

NARVHUS, J ^{[1
]}

ARDO, Y ^{[1
]}

ABRAHAMSEN, RK ^{[1
]}

机构：

[1] SWEDISH DAIRIES ASSOC, S-22370 LUND, SWEDEN

来源：

JOURNAL OF DAIRY RESEARCH | 1995年 / 62卷 / 01期

关键词：

D O I：

10.1017/S0022029900033744

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Low-fat Gouda-type cheese (200 g fat/kg dry matter) was made on a pilot plant scale from cheesemilk to which heat-treated lactobacilli and/or Neutrase encapsulated in dehydrated rehydrated resides had been added. In cheese containing added Neutrase, there was increased proteolysis after the first day following cheesemaking. The cheese with added heat-treated lactobacilli developed increased amounts of amino N as well as increased amounts of acetaldehyde and other, unidentified, volatile compounds. The addition of heat-treated lactobacilli also influenced the texture of the cheese which was firmer but less cohesive.

引用

页码：131 / 139

页数：9

共 27 条

[1] The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin [J].