文章基本信息

标题：Use of Heat-Treated Cultures of Lactobacillus helveticus and Lactobacillus bulgaricus fort he Manufacture of Reduced Fat White Pickled Cheese
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作者：Ayşe Gürsoy ; Ebru Şenel ; Asuman Gürsel 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2001
卷号：26
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this research, the heat-treated culture of L. helveticus or L. bulgaricus was used for the manufacture of low-fat White pickled cheese as an adjunct culture to accelerate the ripening and to get an improvement in the texture and flavor characteristics of cheese. Experimental samples containing 20% and 40% (as a control) fat-in-dry matter were stored at 7±1°C and analyzed for their chemical, physical and organoleptic properties. The heat-treated cultures did not show a good performance for acceleration of the ripening in low-fat White pickled cheese samples. With regard to the rheological and organoleptic properties, heat-treated culture of L. helveticus gave better results than that of L. bulgaricus adjunct.