¹Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.

²School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Corresponding Author:Ming Du, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China, Tel: +86-411-86332275; E-Mail:[email protected]

Received Date: 01 Oct 2016   
Accepted Date: 05 Dec 2016   
Published Date: 09 Dec 2016

Copyright © 2016 Momcilovic B

Citation:Du M, Tu M, Liu K, Lu X, et al. (2016). Acid-coagulated Cheese Making by Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Fermetation as a Helpful Technology. Mathews J Nutr Diet. 1(2): 010.

 

ABSTRACT

Acid coagulated cheese plays an important role in the food of peoples living in the areas or counties with large amount of fresh milk production. The quality and safety could not be guaranteed by the present traditional processing technologies with natural fermentation. In the present study, five different kinds of lactobacteria mixtures were used as the starters of the acid coagulated cheese. To determine better starter, the effects of the five groups of starters were compared and then the processing parameters of the cheese were optimized. The starter consists of two kind of Streptococcus thermophilus (SP1.1:TM11) and Lactobacillus delbrueckii subsp. bulgaricus (34.5) with a mass ration of starter powders of SP1.1 and TM11 to 34.5 is 90: 10: 1, which was proved to be the best starter mixtures. The cheese made according to the optimal processing parameters, starter addition 0.003%, fermentation temperature 40^o C, CaCl₂ 0.03% and the appropriate cutting time is 0.5 h when the pH value of whey reached 4.6, showed better properities. These results will provide some fundamental data to promote the industrialization process of the traditional acid coagulated cheese with manufactured lactobacterial starters.

 

KEYWORDS

Acid Coagulated Cheese; Lactobacteria; Starter; Cutting; Processing Parameters.