Effect of added lactobacilli on composition and texture of Cheddar cheese during accelerated maturation
1991
Trepanier, G. | Simard, R.E. | Lee, B.H.
The evolution of cheese composition and texture was studied in maturing Cheddar cheese supplemented with live cells and cell homogenates of Lactobacillus casei-casei L2A in order to accelerate maturation. The pH was significantly modified by the lactic acid of the bacterial additives. The rheological properties showed the same general pattern of evolution in experimental as in control cheeses. The process we developed has led to a good-quality matured cheese with 40% increase in flavor intensity compared to control cheeses.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library