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Heat‐Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening
Author(s) -
ABBOUDI M.,
PANDIAN S.,
TREPANIER G.,
SIMARD R.E.,
LEE B. H.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb14612.x
Subject(s) - lactic acid , proteolytic enzymes , ripening , food science , chemistry , enzyme , cheese ripening , biochemistry , proteolysis , bacteria , biology , genetics
The aim of this study was to establish adequate conditions for heat‐shocking cells of lactobacilli, to sufficiently suppress lactic acid production without damaging the proteolytic enzyme system important for cheese maturation. Three temperatures, 65, 67 and 70°C were tested, for 22 sec. The best combination for maximum retardation of lactic acid production and minimum damage to the proteolytic system was obtained by treating cells at 67°C for 22 sec. Following such treatment, lactic acid production was retarded by 24 hr, while the proteolytic enzyme system remained scarcely unchanged.