Influence of liposome-encapsulated Neutrase and heat-treated lactobacilli on the quality of low-fat Gouda-type cheese
- 1 February 1995
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 62 (1), 131-139
- https://doi.org/10.1017/s0022029900033744
Abstract
SUMMARY Low-fat Gouda-type cheese (200 g fat/kg dry matter) was made on a pilot plant scale from cheesemilk to which heat-treated lactobacilli and/or Neutrase encapsulated in dehydrated rehydrated vesicles had been added. In cheese containing added Neutrase, there was increased proteolysis after the first day following cheesemaking. The cheese with added heat-treated lactobacilli developed increased amounts of amino N as well as increased amounts of acetaldehyde and other, unidentified, volatile compounds. The addition of heat-treated lactobacilli also influenced the texture of the cheese which was firmer but less cohesive.Keywords
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