Improvement of Cheese Produced by Reconstituted Milk Powder: Effects of Streptococcus thermophilus on the Texture and Microstructure


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Two stains (SP1.1 and TM11) of Streptococcus thermophilus were evaluated for the production of soft cheese using reconstituted milk powder. Analysis of cheese composition showed that the stains possessed good acidifying activity. When S. thermophilus TM11, an exopolysaccharide-producing stain, was added in combination with SP1.1, the texture variables of hardness, springiness and cohesiveness decreased and the adhesiveness increased. Furthermore, the microstructure of the cheese cultured with S. thermophilus TM11 was less hard and showed more opened cavities than other cheeses. It was conclusion that S. thermophilus TM11 could be used to improve the texture properties of this soft cheese.



Advanced Materials Research (Volumes 396-398)

Edited by:

Yanxuan Wen and Fuhou Lei




W. J. Wang et al., "Improvement of Cheese Produced by Reconstituted Milk Powder: Effects of Streptococcus thermophilus on the Texture and Microstructure", Advanced Materials Research, Vols. 396-398, pp. 1541-1544, 2012

Online since:

November 2011




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