HEAT-SHOCKED LACTOBACILLI FOR ACCELERATION OF CHEDDAR CHEESE RIPENING

被引：0
|
作者：
ELABBOUDI, M [1 ]
PANDIAN, S [1 ]
TREPANIER, G [1 ]
SIMARD, RE [1 ]
LEE, BH [1 ]
机构：
[1] CTR RECH & DEV ALIMENTS,ST HYACINTHE J2S 8E3,QUEBEC,CANADA
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 04期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to establish adequate conditions for heat-shocking cells of lactobacilli, to sufficiently suppress lactic acid production without damaging the proteolytic enzyme system important for cheese maturation. Three temperatures, 65, 67 and 70-degrees-C were tested, for 22 sec. The best combination for maximum retardation of lactic acid production and minimum damage to the proteolytic system was obtained by treating cells at 67-degrees-C for 22 sec. Following such treatment, lactic acid production was retarded by 24 hr, while the proteolytic enzyme system remained scarcely unchanged.
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页码：948 / &
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