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- Title
基于锡林郭勒草原本地乳酸菌的高脂型浩乳德的研发.
- Authors
王福超; 徐伟良; 李春冬; 张华; 牧其尔; 雅梅; 郭梁
- Abstract
The ability of acid production and milk curdling, and diacetyl production of Lactococcus lactis XM-001 and Lactobacillus plantarum XM-002isolated from Xilingol traditional cheese in the early stage were evaluated, and high-fat Hurood was prepared through the research and development of compound bacterial agent. The results showed that the ability of acid production and milk curdling by strain XM-001 was higher than commercial bacterial agent, and the acidity could reach (84.30±4.16) °T after fermentation for 24 h at room temperature. The ability of acid production and milk curdling by strain XM-002 was slightly poor, but the sensory flavor of fermentation was similar to that of commercial bacterial agent, sensory score was 90, and the diacetyl content was (23.90±4.05) μg/ml, which was lower than that of commercial bacterial agent. After the strain XM-001 and XM-002 were mixed and fermented at the ratio of 1∶1, the acidity reached(88.00±4.00) °T, the sensory core was 90, and the diacetyl content was (24.60±0.77) μg/ml. Both the ability of acid production and milk curdling, and aroma production improved after compound of the two strains. When the compound bacterial agent was used to produce Hurood, the overall yield, sensory score and physicochemical indexes of the product improved compared with those of traditional Hurood. Among them, the fat content (22.6±2.8) % was extremely significantly higher than that of traditional Hurood (8.4±2.2) % (P<0.01).
- Subjects
MILK yield; LACTOCOCCUS lactis; LACTOBACILLUS plantarum; COMMERCIAL agents; DIACETYL; HOLSTEIN-Friesian cattle; FLAVOR
- Publication
China Brewing, 2022, Vol 41, Issue 9, p183
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2022.09.031