Hickey Dara K, Kilcawley Kieran N, Beresford Tom P, Sheehan Elizabeth M, Wilkinson Martin G
Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland.
J Dairy Res. 2007 Feb;74(1):9-17. doi: 10.1017/S0022029906002032. Epub 2006 Sep 21.
A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP developed off-flavours. Starter selection impacted significantly on the proteolytic and sensory characteristics of the resulting Cheddar cheeses. It appeared that the autolytic and/or lipolytic properties of starter strains also influenced lipolysis, however lipolysis appeared to be limited due to a possible lack of availability or access to suitable milk fat substrates over ripening. The impact of lipolysis on the sensory characteristics of Cheddar cheese was unclear, possibly due to minimal differences in the extent of lipolysis between the cheeses at the end of ripening. As anticipated seasonal milk supply influenced both proteolysis and lipolysis in Cheddar cheese. The contribution of non-starter lactic acid bacteria towards proteolysis and lipolysis over the first 8 months of Cheddar cheese ripening was negligible.
开展了一项详细调查，以确定四种单一发酵剂菌株，即乳酸乳球菌乳酸亚种303、乳酸乳球菌乳脂亚种HP、乳酸乳球菌乳脂亚种AM2和瑞士乳杆菌DPC4571对切达干酪的蛋白水解、脂肪水解和感官特性的影响。使用高度自溶的发酵剂4571和AM2生产的奶酪对风味发展有积极影响，而使用自溶能力差的发酵剂303和HP生产的奶酪则产生了不良风味。发酵剂的选择对所得切达干酪的蛋白水解和感官特性有显著影响。看来发酵剂菌株的自溶和/或脂肪水解特性也影响了脂肪水解，然而由于在成熟过程中可能缺乏合适的乳脂肪底物或无法接触到这些底物，脂肪水解似乎受到限制。脂肪水解对切达干酪感官特性的影响尚不清楚，这可能是由于成熟结束时各奶酪之间脂肪水解程度的差异极小。正如预期的那样，季节性牛奶供应影响了切达干酪的蛋白水解和脂肪水解。在切达干酪成熟的前8个月，非发酵剂乳酸菌对蛋白水解和脂肪水解的贡献可以忽略不计。
