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

关键词：

D O I：

暂无

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.

引用

页码：948 / &

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