FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (5): 186-190.doi: 10.7506/spkx1002-6630-201305039

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Optimization of Process Conditions for the Production of Quark Cheese Fermented by Lactobacillus bulgaricus and Streptococcus thermophilus

HU Ying1,JIANG Wei1,ZHU Qiu-jin1,2,3,*   

  1. 1. College of Life Sciences, Guizhou University, Guiyang 550025, China;2. Food Science and Engineering Research Center, Guizhou University, Guiyang 550025, China;3. Guizhou Dairy Engineering Technology Research Center, Guiyang 550018, China
  • Received:2012-10-16 Revised:2013-01-25 Online:2013-03-15 Published:2013-04-16
  • Contact: ZHU Qiu-jin E-mail:qiujin_z@hotmail.com

Abstract: The fermentation of buttermilk by Lactobacillus debruechii ssp. bulgaricus and Streptococcus thermophilus for Quark cheese production was studied. Based on serum OD500nm, correction yield and sensory quality, the effects of chymosin addition amount, CaCl2 addition amount, starter culture ratio, and cultivation pH on fermentation efficiency were investigated. According to single factor and orthogonal tests, the optimal process parameters of Quark cheese was explored to be chymosin addition amount of 0.015%, CaCl2 addition amount of 0.02%, starter culture ratio between Streptococcus thermophilus and Lactobacillus debruechii of 3:2 and cultivation pH of 4.5. Under the optimal process conditions, Quark cheese had the highest sensory score. Meanwhile, Quark cheese had rich milk fragrance, salubrious sour taste without granular sensation.

Key words: quark cheese, Lactobacillus debruechii ssp. bulgaricus, Streptococcus thermophiles, texture

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