Effect of Auxiliary Starters on Quality of the Reduced Fat Mozzarella Cheese

Abstract:

The choice of strains directly relate to the yield of cheeses, the time of processing cheeses, their maturity time, flavors, and their functional characteristics. In this paper, the main strain used to make Mozzarella cheese was TCC-3, which contain Lactobacillus bulgaricus subsp. Thermophilus and Streptococcus thermophilic subsp. while the auxiliary starters we chose were Lactobacillus casei and Lactobacillus helveticus. The reduced fat Mozzarella cheese was made from partially skimmed milk(milk containing 18 g of milk-fat L-1) and 9 g corn oil W1/O/W2 multiple emulsions(stabilized by amidated carboxymethylcellulose (CMC)), which deviated greatly from previous fat substitutes, the control group cheese was made with TCC-3 only(0.23g / 5L milk). Through mixture experiment design, we got 9 different groups, which the proportion of the three cultures was different. Through comparing natures of the 9 groups, we concluded that, the group (TCC-3: 0.005%; Lactobacillus casei: 0.004%; Lactobacillus helveticus: 0%) was the best one in improving quality, because it not only increased species of flavor compounds, but also had a great help for functional properties such as stretchability, meltability and so on. Also we confirmed that lactobacillus helveticus was not suitable for auxiliary ferment in our research.

• Periodical: Advanced Materials Research (Volumes 393-395)
• Pages: 678-683
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.393-395.678
• Online since: November 2011
• Authors: Hui Ping Liu, Chun Ling Cao, Ling Ji, Yi Wen Xu, Feng Ru Wei
• Keywords: Auxiliary Starters, Mozzarella Cheese, Reduced Fat, W₁/O/W₂ Multiple Emulsions

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