摘要
在传统乳酪制作中添加不同量(0～3%)的Lb.casei Zhang,以不添加组作为空白对照,观察Lb.casei Zhang的发酵特性。结果表明,实验组在发酵3～6 h达到对数生长期,发酵6 h时Lb.casei Zhang活菌数可达到6.03×107 g-1,12 h时活菌数达1.58×108 g-1。实验组样品黏度均较对照组显著增加(p<0.05);与对照组相比实验组蛋白质水解程度略高,但差异不显著。在4℃冷藏过程中,实验组后酸化现象不明显;28 d后,添加3.00%Lb.casei Zhang的活菌数达9.77×108 g-1;对照组在冷藏中黏度几乎不变化,其余各组样品的黏度在冷藏7～14 d中显著降低,之后到28 d黏度变化不明显。
Traditional yoghurt cheese was made with different content of Lb. easel Zhang （0-3%）, and the yoghurt cheese without Lb. casei Zhang as control. Fermentation characters of Lb. casei Zhang was observed during traditional yoghurt cheese making. The results showed that Lb. casei Zhang reached exponential phase of growth at 3-6 h after incubation, the living cells of Lb. casei Zhang were 6.03×10^7 g^-1 and 1.58 × 10^8g^-1 for 6h and 12 h after incubation, respectively. The viscosity of all trails was significant higher than control （p〈0.05）. The proteolysis degree m all trails was higher than controls, but the variance was not significant, During storage at 4℃, post-acidification for all trails was not observed. After storage 28 d at 4 %2 , the living cells of Lb. casei Zhang were 9.77×10^8g^-1 when it was added 3.00%. The viscosity of controls was not changed, and the viscosity of trails was significant decreased when storied for 7-14 d, and then not observed.
出处
《中国乳品工业》
CAS
北大核心
2008年第7期4-8,共5页
China Dairy Industry
基金
"十一五"国家科技支撑计划
奶业发展重大关键技术研究与示范
(2006BAD04A00)
国家高技术研究发展计划(863计划
2006AA10Z345)
