Kourkoutas Y, Bosnea L, Taboukos S, Baras C, Lambrou D, Kanellaki M
Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
J Dairy Sci. 2006 May;89(5):1439-51. doi: 10.3168/jds.S0022-0302(06)72212-3.
Lactobacillus casei cells were immobilized on fruit (apple and pear) pieces and the immobilized biocatalysts were used separately as adjuncts in probiotic cheese making. In parallel, cheese with free L. casei cells and cheese only from renneted milk were prepared. The produced cheeses were ripened at 4 to 6 degrees C and the effect of salting and ripening time on lactose, lactic acid, ethanol concentration, pH, and lactic acid bacteria viable counts were investigated. Fat, protein, and moisture contents were in the range of usual levels of commercial cheeses. Reactivation in whey of L. casei cells immobilized on fruit pieces after 7 mo of ripening showed a higher rate of pH decrease and lower final pH value compared with reactivation of samples withdrawn from the remaining mass of the cheese without fruit pieces, from cheese with free L. casei, and rennet cheese. Preliminary sensory evaluation revealed the fruity taste of the cheeses containing immobilized L. casei cells on fruit pieces. Commercial Feta cheese was characterized by a more sour taste, whereas no significant differences concerning cheese flavor were reported by the panel between cheese containing free L. casei and rennet cheese. Salted cheeses scored similar values to commercial Feta cheese, whereas unsalted cheese scores were significantly lower, but still acceptable to the sensory panelists.
干酪乳杆菌细胞被固定在水果（苹果和梨）片上，固定化生物催化剂分别用作益生菌奶酪制作的添加剂。同时，制备了含有游离干酪乳杆菌细胞的奶酪和仅用凝乳酶制作的奶酪。所生产的奶酪在4至6摄氏度下成熟，并研究了加盐和成熟时间对乳糖、乳酸、乙醇浓度、pH值和乳酸菌活菌数的影响。脂肪、蛋白质和水分含量在商业奶酪的正常水平范围内。成熟7个月后，固定在水果片上的干酪乳杆菌细胞在乳清中的再活化显示，与从不含水果片的奶酪剩余部分、含有游离干酪乳杆菌的奶酪和凝乳酶奶酪中取出的样品再活化相比，pH值下降速率更高，最终pH值更低。初步感官评价显示，含有固定在水果片上的干酪乳杆菌细胞的奶酪具有水果味。商业菲达奶酪的特点是味道更酸，而评价小组报告说，含有游离干酪乳杆菌的奶酪和凝乳酶奶酪在奶酪风味方面没有显著差异。加盐奶酪的得分与商业菲达奶酪相似，而未加盐奶酪的得分明显较低，但仍为感官评价小组成员所接受。
