Abstract: Start culture has an important influence on cheese quality. The experiments researched the fermenting property and biochemical characteristic of three single strains and four mixed strains, which are separated from milk products of xinjing minority. The milk products include yoghourt and milk lump. Single strains include Lactococcus lactis, Lactobacillus Helveticus and Lactobacillus casei; mixed strains include Lactococcus lactis: Lactobacillus Helveticus(1:1), Lactococcus lactis: Lactobacillus casei(1:1) , Lactobacillus Helveticus: Lactobacillus casei(1:1) and Lactobacillus delbrueckii subsp bulgaricus: Streptococcus thermophilus(1:1). The strains that are fit to manufacture cheese were obtained, which are Lactococcus lactis, Lactobacillus Helveticus: Lactobacillus casei (1:1) and Lactobacillus delbrueckii subsp bulgaricus: Streptococcus thermophilus(1:1).
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot