Food and Fermentation Industries >

2012 , Vol. 38 >Issue 11: 58 - 62

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.11.024

Food and Fermentation Industries

Influence of Different Strains on Quality of Cheddar Cheese During Ripening

  • Chen Xue ,
  • Wang Wei ,
  • Hong Lei ,
  • Yang Li-jie
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Online published: 2012-11-25

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Abstract

Texture,protelysis,flavor components and sensory evaluation of cheddar cheese produced with single strain and combination with Lactococcus lactis sub.lactis KLDS4.0424 and Lactococcus lactis sub.cremoris KLDS4.0326 strains were evaluated during ripening.The results showed that proteolytic capacity of combined starters was moderate,which produced cheese with light taste.Cheddar cheese had a good maturity,texture and flavor composition which was produced with a ratio of 1∶ 1 between strain KLDS4.0424 and KLDS4.0326.

Key words： cheese; texture; flavor components; sensory evaluation; protelysis

Cite this article

Chen Xue , Wang Wei , Hong Lei , Yang Li-jie . Influence of Different Strains on Quality of Cheddar Cheese During Ripening[J]. Food and Fermentation Industries, 2012 , 38(11) : 58 -62 . DOI: 10.13995/j.cnki.11-1802/ts.2012.11.024

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