不同发酵剂组合对米哈利奇奶酪成熟参数、微生物及感官特性的影响。
The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese.
作者信息
Özer Elif, Kesenkaş Harun
机构信息
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Izmir, Turkey.
出版信息
J Food Sci Technol. 2019 Mar;56(3):1202-1211. doi: 10.1007/s13197-019-03583-2. Epub 2019 Jan 21.
The aim of this study was to determine the most appropriate culture combination and scalding temperature to provide standardization in the production of Mihaliç cheese. For this purpose, starter culture combinations consisting of , , and subsp. were used. Two scalding temperatures (40 °C and 45 °C) were used for the Mihaliç cheese samples with same culture combinations. This study investigated the composition, acidity, proteolysis, lipolysis, microbial counts and sensory properties of Mihaliç cheese during 90 days of ripening. The lipolysis level was higher for cheese scalded at 40 °C. Eye formation, which is a characteristic feature of Mihaliç cheese, was seen in all cheese samples. The viability of the starters generally decreased significantly during ripening, and starter culture usage did not affect the characteristics of the cheeses adversely, which contrarily resulted in better sensory characteristics and increased ripening indexes in comparison to the control cheese. Especially the starter culture combination including , and resulted in more desirable sensory characteristics.
本研究的目的是确定最适宜的培养物组合和烫煮温度，以便在米哈利奇奶酪生产中实现标准化。为此，使用了由、、和亚种组成的发酵剂培养物组合。对于具有相同培养物组合的米哈利奇奶酪样品，采用了两种烫煮温度（40℃和45℃）。本研究调查了米哈利奇奶酪在90天成熟过程中的成分、酸度、蛋白水解、脂肪水解、微生物数量和感官特性。40℃烫煮的奶酪脂肪水解水平更高。在所有奶酪样品中都观察到了米哈利奇奶酪的特征性气孔形成。在成熟过程中，发酵剂的活力通常显著下降，并且使用发酵剂培养物并未对奶酪的特性产生不利影响，相反，与对照奶酪相比，其感官特性更佳，成熟指数更高。特别是包含、和的发酵剂培养物组合产生了更理想的感官特性。
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