ACIDIFICATION ACTIVITY OF THERMOPHILIC LACTOBACILLI UNDER THE TEMPERATURE-GRADIENT OF GRANA CHEESE-MAKING

被引：18

作者：

NEVIANI, E

DIVIZIA, R

ABBIATI, E

GATTI, M

机构：

[1] Istituto Sperimentale Lattiero-Caseario di Lodi (ILC), Lodi

来源：

JOURNAL OF DAIRY SCIENCE | 1995年 / 78卷 / 06期

关键词：

THERMOPHILIC LACTOBACILLI; ACIDIFYING ACTIVITY; GRANA CHEESE; TEMPERATURE GRADIENT;

D O I：

10.3168/jds.S0022-0302(95)76744-3

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

We have studied the growth and acidification activities of strains of the most important species present in natural whey starters for Grana cheese under a temperature gradient that was similar to that used in the first 24 h of cheese making. Results showed that strains can be classified according to their ability to adapt to cheese-making conditions. Some strains that had good acidification activity at optimal temperature were not able to decrease pH under technological conditions of cheese manufacture.

引用

页码：1248 / 1252

页数：5

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JOURNAL OF DAIRY SCIENCE, 1994, 77 (05) :1176-1182

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