利用益生菌增强低脂菲达奶酪的特性。
Enhancement of low-fat Feta cheese characteristics using probiotic bacteria.
作者信息
Hamdy Ahmed M, Ahmed Mahmoud E, Mehta Dipakkumar, Elfaruk Mohamed Salem, Hammam Ahmed R A, El-Derwy Yaser M A
机构信息
Dairy Science Department Faculty of Agriculture Assiut University Assiut Egypt.
Research and Development Wells Enterprises Inc. Le Mars IA USA.
出版信息
Food Sci Nutr. 2020 Nov 26;9(1):62-70. doi: 10.1002/fsn3.1889. eCollection 2021 Jan.
The objective of this study was to manufacture low-fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures ( and ), bifidobacterium (B) cultures ( and ), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.6%). The Y + B cultures improved the flavor and body and texture of LFC, especially at a ratio of 0.4 + 0.6% and 0.5 + 0.5%, which is similar to the typical full-fat Feta cheese. Also, the LFC maintained a higher number of probiotics and lactic acid bacteria after 30 d of storage at a range of 5 to 7 log cfu/g.
本研究的目的是使用不同类型的发酵剂制作低脂菲达奶酪（LFC），例如酸奶（Y）发酵剂（和）、双歧杆菌（B）发酵剂（和）以及它们的混合物（Y + B），并采用不同比例（0.4%、0.5%和0.6%）。Y + B发酵剂改善了LFC的风味、质地和口感，尤其是在比例为0.4% + 0.6%和0.5% + 0.5%时，这与典型的全脂菲达奶酪相似。此外，LFC在5至7 log cfu/g的范围内储存30天后，仍保持较高数量的益生菌和乳酸菌。
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