Moorepark Food Research Centre, Teagasc, Fermoy, County Cork, Ireland.
J Dairy Sci. 2010 Aug;93(8):3469-86. doi: 10.3168/jds.2009-3008.
Fat-reduced cheeses often suffer from undesirable texture, flavor, and cooking properties. Exopolysaccharides (EPS) produced by starter strains have been proposed as a mechanism to increase yield and to improve the texture and cooking properties of reduced-fat cheeses. The objective of this work was to assess the influence of an exopolysaccharide on the yield, texture, cooking properties, and quality of half-fat Cheddar cheese. Two pilot-scale half-fat Cheddar cheeses were manufactured using single starters of an isogenic strain of Lactococcus lactis ssp. cremoris (DPC6532 and DPC6533) that differed in their ability to produce exopolysaccharide. Consequently, any differences detected between the cheeses were attributed to the presence of the exopolysaccharide. The results indicated that cheeses made with the exopolysaccharide-producing starter had an 8.17% increase in actual cheese yield (per 100 kg of milk), a 9.49% increase in moisture content, increase in water activity and water desorption rate at relative humidities <or=90%, significant differences in the cheeses microstructure, and a significant improvement in both textural and cooking properties, without negatively affecting the flavor profiles of the cheeses.
低脂奶酪通常存在质地、风味和烹饪性能不理想的问题。人们提出使用发酵剂产生的胞外多糖（EPS）来增加产量，并改善低脂奶酪的质地和烹饪性能。本研究旨在评估胞外多糖对半脱脂切达奶酪的产率、质地、烹饪性能和品质的影响。使用单一起始剂（同基因的乳球菌乳脂亚种（DPC6532 和 DPC6533））生产了两个半脱脂切达奶酪的中试规模，这些起始剂在产生胞外多糖的能力上存在差异。因此，奶酪之间的任何差异都归因于胞外多糖的存在。结果表明，使用产生胞外多糖的起始剂生产的奶酪实际产率（每 100 公斤牛奶）增加了 8.17%，水分含量增加了 9.49%，在相对湿度 <或=90%时，水活度和水分解吸率增加，奶酪的微观结构有显著差异，质地和烹饪性能有显著改善，而不会对奶酪的风味特征产生负面影响。
