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Article Abstract
To produce processed cheese turning hardly brown during transportation and storage at room temperature, natural cheese showing less discoloration should be used as a raw material. The purpose of this study was to clarify the relationship between the lactose utilization of lactic acid bacteria and the browning of cheese during storage. Three type-cultures ( and ) and five isolates from Japanese pickles ( spp.) were used. Cheese curds inoculated with these bacteria were prepared and stored. The -inoculated curds showed smaller Δ-values after storage, an indicator for the browning, compared to the others. Accumulation of galactose was observed in the curd to which was inoculated. The sample showed larger Δ-value after storage. These results showed the lactose utilization of bacteria affected galactose concentration in cheese and its browning during storage. might be a good starter for preparing cheese turning hardly brown.
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| http://dx.doi.org/10.1080/09168451.2020.1768508 | DOI Listing |
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