Analysis of Main Flavor Substances of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

Abstract:

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Low- and full-fat cheeses were fermented by Lactobacillus acidophilus and adjunct cultures Streptococcus thermophilus. After ripening for 90d at 4°C, the main flavor substances were determined by gas chromatograph. The results showed that more than 28 main flavor components were founded in full-fat cheese, and at least 19 were founded in low-fat cheese. In low-fat cheese, there was a higher content of 9-(Z)- octadecenoic acid and 10-hydroxy-octanoic acid methyl ester, which their relative mass fraction were 19.20% and 18.79% respectively. In full-fat cheese, there was a higher content of hexadecanoic acid methyl ester and 9-Octadecenoic acid(Z)-methyl ester, which their relative mass fraction were 24.27%and 23.37% respectively.

Info:

Periodical:

Advanced Materials Research (Volumes 236-238)

Edited by:

Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao

Pages:

2395-2398

DOI:

10.4028/www.scientific.net/AMR.236-238.2395

Citation:

R. X. Zhao et al., "Analysis of Main Flavor Substances of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process", Advanced Materials Research, Vols. 236-238, pp. 2395-2398, 2011

Online since:

May 2011

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$35.00

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