| 瑞士乳杆菌ATCC 15009对干酪成熟的影响 |
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| 引用本文： | 温阿祎,王希璠,郭慧媛,冷小京.瑞士乳杆菌ATCC 15009对干酪成熟的影响[J].中国奶牛,2014(2):25-29. |
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| 作者姓名： | 温阿祎 王希璠 郭慧媛 冷小京 |
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| 作者单位： | [1] 内蒙古蒙牛乳业 集团 股份有限公司,呼和浩特,010100 [2] 中国农业大学食品科学与营养工程学院,食品质量与安全北京实验室,北京 100083 |
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| 基金项目： | 十二五“国家科技支撑计划”项目“南方大城市奶牛健康养殖生产技术集成及产业化示范”（2012BAD12808）,奶牛产业技术体系北京市创新团队. |
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| 摘 要： | 干酪的成熟是形成干酪特有的风味、质地和组织状态以及影响加工成本的最关键工艺。添加辅助发酵剂是目前较为成熟的一种促进干酪成熟的方法。本文将不同剂量的瑞士乳杆菌ATCC15009作为辅助发酵剂添加到古达奶酪中，通过检测奶酪成熟过程中的乳酸菌自溶情况、可溶性氮含量以及感官评定等指标分析了ATCC15009对奶酪成熟的影响。结果证明瑞士乳杆菌ATCC15009具有很强的自溶能力，可以有效分解蛋白质并促进干酪的成熟，同时改善干酪的风味。
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| 关 键 词： | 干酪 成熟 瑞士乳杆菌ATCC 15009 自溶 可溶性氮 Lactobacillus helveticus ATCC 15009 SN（Soluble Nitrogen） |
Effect of Lactobacillus helveticus ATCC 15009 on the Ripening of Gouda Cheese |
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| WEN A-wei,WANG Xi-fan,GUO Hui-yuan,LENG Xiao-jing.Effect of Lactobacillus helveticus ATCC 15009 on the Ripening of Gouda Cheese[J].China Dairy Cattle,2014(2):25-29. |
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| Authors: | WEN A-wei WANG Xi-fan GUO Hui-yuan LENG Xiao-jing |
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| Institution: | 1. Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011517; 2. Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University, Beijing 100083) |
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| Abstract: | The ripening of cheese is the most important part that affect the lfavor, texture, and processing cost of cheese. The adding of adjunct starter is a mature way to promote the ripening of cheese. The experiment researched on the gouda cheese, which were added different amount of L. helveticus ATCC 15009, a kind of highly autolysis adjunct starter. The effect of L. helveticus ATCC 15009 on Gouda cheese ripening was analyzed by testing autolysis degree of lactobacillus, the changes of TCA-SN/TN, and making sensory evaluation of the cheese. The results showed that the L. helveticus ATCC 15009 was highly autolytic, which can accelerate the hydrolysis of protein, thereby signiifcantly promote the ripening and improve the lfavor of gouda cheese. |
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| Keywords: | Cheese Ripening Autolysis |
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