Lactic acid bacteria combinations were screened for fresh cheese preparation by evaluating the quality of the product during 4 ℃ storage. Lactobacillus lactis E11 and C44, Lactobacillus helveticus G12, Lactobacillus casei D41, Lactobacillus paracasei B1, Enterococcus faecium F22 and N were used in six different combinations. Combination-1 (E11∶C44∶F22=1∶1∶1) in milk fermentation revealed the cheese with the fastest acid production, moderate viscosity elevation and relatively higher water holding capacity. The yield of the cheese was as high as 31.42% with Combination-1, and the L* value is 91.70±0.02, significantly higher than the control group. Moreover, its total score in sensory evaluation was higher than that of the control group with improved textural and viscoelastic properties. Combination-1 starter has potential application for fresh cheese production.
CHEN Senyi
,
LIU Zhenmin
,
JIAO Jingkai
,
BAO Yi
,
PANG Jiakun
,
DANG Huijie
. Preparation and quality analysis of fresh cheese with differentcombinations of lactic acid bacteria[J]. Food and Fermentation Industries, 2020
, 46(11)
: 119
-124
.
DOI: 10.13995/j.cnki.11-1802/ts.022997
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