Proteolysis and flavor development in cheddar cheese made with the single starter strains Lactococcus lactis ssp. Lactis UC317 or Lactococcus lactis ssp. cremoris HP
1992
Law, J. | Fitzgerald, G.F. | Daly, C. | Fox, P.F. | Farkye, N.Y.
Proteolysis and flavor development in Cheddar cheese made with single starter strains, Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP, were evaluated over a 12-mo ripening. The proportion of N that was water-soluble was 7 to 12% higher, and the concentration of free amino acids was about three times higher throughout ripening for the cheeses made with strain UC317 than those made with strain HP. Cheese made with strain UC317 received a more favorable organoleptic score. These results indicate that single starter strains contribute in different ways to proteolysis in Cheddar cheese. An attempt was made to evaluate the propensity of HP to cause bitterness in Cheddar cheese; although starter numbers increased 10-fold by using a lower cooking temperature, a lower salt content, or both, bitterness did not ensue.
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