发酵剂和成熟时间对用蔬菜凝乳酶（蓟）凝固的山羊奶酪的理化特性、氮组分和质地剖面的影响。

Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus).

机构信息

Food Science and Technology Department, University of Murcia, Campus de Espinardo, 30100, Murcia, Spain.

出版信息

J Sci Food Agric. 2014 Feb;94(3):552-9. doi: 10.1002/jsfa.6292. Epub 2013 Aug 2.

DOI:10.1002/jsfa.6292

PMID:23818311

Abstract

BACKGROUND

The increase in the demand for goat's cheese throughout the world has encouraged research into the development of new related products with different textural characteristics. The aim of this work was to study the effect of three commercial starter cultures through the assessment of physicochemical and textural characteristics of goat's milk cheeses made with vegetable coagulant (Cynara cardunculus) during ripening.

RESULTS

Use of the different starter cultures produced a significant effect (P < 0.05) on moisture, proteins, pH, nitrogen fractions and hardness of the cheeses. Results show that the addition of mesophilic starters ensures the correct acidification rate and produced cheeses with lower pH values and greater hardness. Use of thermophilic starter cultures produces cheeses with less instrumental hardness and the use of mixed cultures produced less proteolysis.

CONCLUSION

These results are found useful for selecting the most suitable starter for the development of new goat's cheeses.

摘要

背景

全球对山羊奶酪的需求不断增加，这促使人们研究开发具有不同质地特性的新型相关产品。本研究的目的是通过评估使用蔬菜凝乳剂（Cynara cardunculus）制作的山羊乳干酪在成熟过程中的理化和质地特性，研究三种商业 starter cultures 的影响。

结果

使用不同的 starter cultures 对水分、蛋白质、pH 值、氮分数和奶酪硬度有显著影响（P < 0.05）。结果表明，添加嗜温 starter 可确保正确的酸化速度，并生产出 pH 值较低、硬度较大的奶酪。使用耐热 starter cultures 生产的奶酪硬度较低，而使用混合 cultures 生产的奶酪则具有较低的蛋白质水解作用。