The Flavor Property of Soft Cheese Fermented by Two Stains of Streptococcus thermophilus and Made of Reconstituted Milk

Abstract:

The effect of reconstituted milk inoculation with Streptococcus thermophilus TM11 and Streptococcus thermophilus SP 1.1 on soft cheese volatiles was investigated. The impact flavors of 2,3-butanedione, 2,3-pentanedione, ethyl acetate, methyl butyrate, ethyl butyrate, butyl acetate and butyric acid were only detected in the fermented cheeses. Levels of diketones were higher in the cheeses fermented by mixed cultures than single culture, while levels of esters except ethyl acetate and butyl acetate showed an opposite tendency. There was significant difference in the levels of 2-hexenal and 2-nonenal among the cheeses. Other compounds originated from lipid oxidation, Strecker degradation, biosynthesis and forages were not significantly influenced by milk inoculation with Streptococcus thermophilus.

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 1536-1540
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.1536
• Online since: November 2011
• Authors: Yan Hua Li, Lan Wei Zhang, Wei Jun Wang, Li Li Zhang, Xue Han, Yue Hua Jiao
• Keywords: Reconstituted Milk, Soft Cheese, Streptococcus thermophilus, Volatiles

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