Texture Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

Rui Xiang Zhao; Hua Di Sun; Sheng Yang Niu; Li Li Zhao

doi:10.4028/www.scientific.net/AMR.662.315

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 662Texture Characterization of Low- and Full-Fat...

Texture Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

Abstract:

The value of Texture Profile Analysis (TPA) and microstructure of low- and full-fat cheese, fermented by L. acidophilus as starter culture and Str. Thermophilus as adjunct cultures, were changed after ripening for 90 d at 4 °C. The hardness, gumminess and chewiness of low-fat cheese were higher than that of full-fat cheese, while the springiness, cohesiveness and adhesiveness were less than that of full-fat cheese. The structure of low-fat cheese after ripening was more tightening and compact, while that of full-fat cheese had a lot of cavity.