Application of Different Methods to Accelerate Cheese Ripening: Changes in Microorganisms and Amino Acids during the Ripening Proces

doi:10.7506/spkx1002-6630-201419037

Abstract

Abstract:

Neutral protease and activated starter culture treated with lysozyme followed by ultrasonic were used either
alone or in combination to accelerate cheese ripening. The numbers of dominant microorganisms (lactobacilli, lactococci,
micrococci, and enterococci) and free amino acid contents were measured at 0, 15, 30, 45, 60, 75, and 90 d of ripening. The
addition of the treated starter culture or neutral protease cheese led to an increase in the content of free amino acids in cheese.
The numbers of microorganism colonies were increased to different extents by the former but not significantly affected by
the latter (P ＞ 0.05).

Key words: cheese, acceleration, microorganism, amino acids

CLC Number:

TS252.53

XIE Ai-ying, DANG Ya-li, ZHANG Shui-li, LI Xing-guang, WU Xue-qian. Application of Different Methods to Accelerate Cheese Ripening: Changes in Microorganisms and Amino Acids during the Ripening Proces[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201419037.

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Application of Different Methods to Accelerate Cheese Ripening: Changes in Microorganisms and Amino Acids during the Ripening Proces

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