2008•Shipin yanjiu yu kaifaRequires access
SELECTION OF CHEESE STRAINS
Ren Ling-ling
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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).