| Autor: |
Perry, David B., McMahon, Donald J., Oberg, Craig J. |
| Zdroj: |
Journal of Dairy Science; May 1997, Vol. 80 Issue: 5 p799-805, 7p |
| Abstrakt: |
Low fat (6%) Mozzarella cheese was made in 10-L vats using an exopolysaccharide-producing starter culture consisting of Streptococcus thermophilusand Lactobacillus delbrueckiissp. bulgaricus. A control cheese was made using strains of S. thermophilusand Lactobacillus helveticusthat did not produce exopolysaccharide. Both starter cultures were also used with the addition of a mesophilic exopolysaccharide-producing adjunct culture consisting of Lactococcus lactisssp. lactisand L. lactisssp. cremorisstrains. Moisture content of the cheese was measured at d 1, and melt was measured at 1, 7, 14, and 28 d of storage at 4°C. Analysis of variance showed significant differences in moisture and melting properties between cheeses made with or without exopolysaccharide-producing starter cultures. Cheeses made with the addition of the adjunct culture showed significant differences in moisture, but not in melting properties. The moisture content of cheeses made with both the exopolysaccharide-producing starter and the adjunct cultures increased 4%, and the use of the exopolysaccharide-producing starter cultures alone increased moisture content 3% over that of the control cheese. Melt also increased in cheeses as moisture content increased. |
| Databáze: |
Supplemental Index |
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