热激处理菌种对奶酪品质的影响

Effect of heat-shock treated starter cultures on cheese quality

为研究热激处理(63℃、20 min)发酵剂菌种(唾液链球菌嗜热亚种和保加利亚乳杆菌德氏亚种混合菌种)对奶酪成熟过程中品质特性的影响,对两种不同菌种所制作奶酪基本组成及成熟过程中的质构、感官、蛋白降解、风味物质等指标进行了测定。结果表明,热激处理菌种对奶酪基本组成影响不大,但热激处理菌种有利于奶酪成熟过程中蛋白质的降解,进而使奶酪的硬度和咀嚼性显著降低,也促使奶酪在成熟120 d时形成了更多的醛类、酮类、酯类等主要挥发性风味物质,同时奶酪的风味和组织状态的感官评价也较好。

To study the effect of heat-shock treated （63 ℃, 20 min） starters （mixture of Streptococcus salivarius subsp, thermophilus and Lactobacillus delbrueckil subsp, bulgaricus） on the qualities of cheese during maturation process, the basic compositions, texture, sensory evaluation, protein degradation, volatile compounds and other indexes of cheeses fermented by different starters were determined. Results showed that heat-shock treatment had little effect on the basic composition of cheeses, but it was benefit for the protein degradation, inhence lowered the hardness and chewiness of cheeses. In addition, there were higher contents of volatile flavor compounds including aldehydes, ketones and esters, and the organoleptic assess- ments for flavor and texture were better.