Physico-chemical Characteristics and Flavor of Dual-protein Cheese Prepared with Different Starters

Abstract

Abstract: Cheddar-type cheese was made by fermenting cow,s milk alone and in the presence of soybean milk with either aboratory-screened (consisting of L. lactis subsp. cremoris QH27-1 or L. lactis subsp. lactis XZ3303) and commercial fermentation starters and analyzed for physicochemical and sensory characteristics, texture and flavor composition. The results showed that the addition of soybean milk had no negative influence on the quality of Cheddar-type cheese. In addition, the Cheddar-type cheese fermented by L. lactis subsp. cremoris QH27-1 and L. lactis subsp. lactis XZ3303 revealed an improvement in quality. Hence, the laboratory-screened fermentation starter is applicable for the production of dual-protein cheese.

Key words: dual-protein cheese, fermentation starter, texture, flavor composition, sensory evaluation

CLC Number:

TS252.53

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