Evaluation of commercial adjuncts for use in cheese ripening: 3. Properties of heat-shocked adjuncts in buffer and cheese slurry systems

被引：0
|
作者：
El-Soda, M [1 ]
Madkor, SA
Tong, PS
机构：
[1] Univ Alexandria, Fac Agr, Dept Dairy Technol, Alexandria, Egypt
[2] Menia Univ, Fac Agr, Dept Dairy Technol, El Minia, Egypt
[3] Calif Polytech State Univ San Luis Obispo, Dairy Prod Technol Ctr, San Luis Obispo, CA 93407 USA
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1999年 / 54卷 / 05期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Heat shocking of selected commercial adjunct cultures led to a decrease in the rate of cell autolysis and enzymatic activities. Changes of both parameters were related to the temperature used in heat-shocking process. The higher the temperature used the greater the decrease in autolysis and activity. Cheese slurries made with freeze shocked cells revealed higher enzyme activity as well as more protein and fat breakdown when compared to cheese slurries inoculated with heat shocked adjuncts. This was attributed to the higher release of enzyme activity in case of freeze shocked adjunct cultures.
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页码：262 / 265
页数：4
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