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        Study of Proteolysis, Lipolysis, and Volatile Compounds of a Camembert-type Cheese Manufactured Using a Freeze-dried Tibetan Kefir Co-culture during Ripening

        Jun Mei,Qizhen Guo,Yan Wu,Yunfei Li,Huaning Yu 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2

        The use of a freeze-dried Tibetan kefir coculture as a starter for production of Camembert-type cheese was investigated. Maturation of produced cheese was monitored for 35 days and the chemical composition, proteolysis, lipolysis, and volatile compounds were studied. The cheese underwent proteolysis. The content of pH 4.6- soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, and the total free amino acid content increased while the total nitrogen content decreased. Palmitic, myristic, oleic, and capric acid were the representative free fatty acids, which increased in amount during ripening. A total of 45 compounds were detected, including 16 acids, 8 ketones, 6 alcohols, 7 esters, and 8 unclassified compounds. Volatile carboxylic acids were abundant in the headspace of the cheese.

      • KCI등재

        Evaluation of Freeze-dried Tibetan Kefir co-culture as a Starter for Production of Bod ljong Cheese

        Jun Mei,Fei Feng,Qizhen Guo,Yunfei Li,Yan Wu 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.3

        The physico-chemical profile, proteolysis, flavor, and microbiological changes were investigated, and a sensory evaluation was performed for Bod ljong cheese prepared using a freeze-dried Tibetan kefir co-culture during ripening. The proteolysis level was high, the pH 4.6-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, water soluble nitrogen, and total free amino acid contents increased, and the protein content decreased during ripening. The effect of the starter culture on production of aroma-related compounds responsible for cheese flavor was also studied using solidphase microextraction GC-MS techniques. Alcohols and esters were the most abundant volatile compounds. Microbial counts during ripening increased steadily. Lactic acid bacteria, Lactobacillus and Lactococcus, were the dominant flora during ripening. Enterococci, Enterobacteriaceae, and Salmonella sp. bacterial counts were low or zero. The cheese was subjected to sensory evaluation by a panel and compared to commercial Bod ljong-type cheese.

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