Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture |
| |
Authors: | S. Garde P. Gaya M. Medina M. Nuñez |
| |
Affiliation: | (1) Departamento de Tecnología de Alimentos, CIT-INIA, Carretera de La Coruña Km 7, Madrid, 28040, Spain |
| |
Abstract: | Bacteriocin-producing Enterococcus faecalis INIA 4 was used as adjunct lactic culture at inoculum levels ranging from 0.003% to 0.10% in the manufacture of semi-hard cheese. Cheese made from milk with 0.003% adjunct culture had the most pronounced proteolysis and developed a characteristic cheese flavour faster than the rest, reaching in 30.4 days the flavour intensity score of a 45-day control cheese made without adjunct culture. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|