乳酸乳球菌对切达干酪成熟过程中质构和风味的影响

Effect of Lactococcus lactis on Texture and Flavor of Cheddar Cheese during Ripening

利用从传统发酵乳制品分离获得的乳酸乳球菌乳脂亚种KLDS4.0326和乳酸乳球菌乳酸亚种KLDS4.0424生产切达干酪,并分析干酪成熟期间的蛋白水解情况、微观结构变化、质构参数变化以及风味物质分布。结果表明:随着成熟时间的延长,酪蛋白含量降低,并分解产生新的小肽;硬度和凝聚性随着成熟时间的延长而降低,而黏着性、弹性、咀嚼性则增大;干酪横断面的孔径逐渐变小,网状结构逐渐紧密,形成比较致密光滑的质地。实验组干酪共检测出59种风味物质,其中挥发性酸和羰基化合物是干酪特征风味的主要来源。

Lactococcus lactis KLDS4.0326 and KLDS4.0424 isolated from traditional fermented dairy products were used to produce Cheddar cheese, and its proteolysis, changes of microstructure, texture parameter variation and distribution of flavor substances were also analyzed during cheese ripening. Experimental results showed decrease of the casein content and formation of some new small peptides, decrease of the hardness and cohesion, but increase of the adhesion, elasticity and chewiness along with increase of maturation time; the transection of cheese became more and more compact, forming a relatively dense smooth texture. Fifty-nine kinds of cheese flavor compounds were detected in the cheese of the experimental group, among which the volatile acids and carbonyl compounds were the main source of the characteristic cheese flavor.