تاثیر استفاده از نسبت های مختلف لاکتوباسیلوس هلوتیکوس و استارتر مزوفیل بر ترکیبات مولد آروما و ویژگی های حسی پنیر سفید فراپالایش

نویسندگان
آرش تندهوش 1
مصطفی سلطانی 1
فاطمه آذری کیا 2
عزیز همایونی راد 3
مصطفی کرمی 4
1 دانشگاه علوم پزشکی آزاد اسلامی تهران
2 دانشگاه تهران
3 دانشگاه علوم پزشکی تبریز
4 دانشگاه بو علی سینا همدان
10.22034/FSCT.21.152.165
چکیده
فراپالایش از تکنیک­های مورد استفاده برای تغلیظ شیر به منظور تولید پنیر با ویژگی­های فیزیکوشیمیایی و تغذیه­ای مطلوب­تر می­باشد. از سوی دیگر استفاده از استارترهای ترکیبی در تولید پنیر می­تواند منجر به ارتقاء ویژگی­های حسی و مطلوبیت کلی در محصول نهایی گردد. هدف این پژوهش بررسی اثر استفاده از نسبت­های مختلف باکتری لاکتوباسیلوس هلوتیکوس و استارترهای مزوفیل (لاکتوباسیلوس لاکتیس زیرگونه لاکتیس و لاکتوباسیلوس لاکتیس زیرگونه کرموریس) بر ترکیبات مولد آروما و ویژگی­های حسی پنیر سفید فراپالایش در طول دوره رسیدگی بود. بر این اساس 5 نمونه پنیر سفید فراپالایش با استفاده از نسبت­های مختلف استارترهای مزوفیل و لاکتوباسیلوس هلوتیکوس (0:100، 25:75، 50:50، 75:25 و 100:0 ) تولید شده و در سردخانه) °C1/0± 9) به مدت 90 روز نگهداری شدند. آزمون­های لازم بر روی نمونه­های تولید شده در روزهای 1، 30، 60 و 90 از دوره رسیدگی صورت پذیرفت. طبق نتایج بدست آمده استفاده از نسبت­های بالاتر لاکتوباسیلوس هلوتیکوس در تولید پنیر سفید فراپالایش سبب افزایش معنی­دار مقادیر کربن دی اکسید، اتانول و اتیلن اکساید و کاهش معنی دار میزان استن گردید (0/05 > p). در ارتباط با ویژگی­های حسی، افزایش میزان لاکتوباسیلوس هلوتیکوس منجر به دریافت امتیازات پایین­تر در پارامتر قوام و بافت و امتیازات بالاتر در مزه و بو شد (0/05 > p). بطور کلی استفاده از استارتر مزوفیل و لاکتوباسیلوس هلوتیکوس با نسبت­های 25:75 و 75:25 منجر به ارتقاء ترکیبات مولد آروما در محصول نهایی و تولید پنیر سفید فراپالایش با ویژگی­های حسی مطلوب شد.
کلیدواژه‌ها
پنیر سفید فراپالایش
لاکتوباسیلوس هلوتیکوس
استارترهای مزوفیل
ترکیبات مولد آروما
ویژگی‌های حسی

موضوعات

عنوان مقاله English

The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese

نویسندگان English

Arash Tondhoush 1
Mostafa Soltani 1
Fatemeh Azarikia 2
Aziz Homayouni Rad 3
Mostafa Karami 4
1 Tehran Medical Sciences, Islamic Azad University
2 Tehran University
3 Tabriz University of Medical Sciences
4 Bu-Ali Sina University, Hamedan
چکیده English

Ultrafiltration is a technique used for concentration of milk in order to produce the cheese with more desirable physicochemical and nutritional properties. On the other hand, use of combined starter cultures for cheese production can led to improve the sensory characteristics and overall acceptability of final product. The objective of the present study was to investigate the effect of using different combinations of Lactobacillus helveticus (L. helveticus) and mesophilic starter culture (Lactobacillus lactis ssp. lactis and Lactobacillus lactis ssp. cremoris) on the volatile compounds and sensory characteristics of ultrafiltered white cheese during ripening. Five ultrafiltered white cheeses were produced using mesophilic starter culture and L. helveticus at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) and kept in refrigerator (9 ± 0.1°C) for 90 days. The related analysis was performed on 1, 30, 60 and 90 days of ripening. The results revealed that an increase in L. helveticus ratio caused a significant increase in the Co2, ethanol, ethylene oxide and a significant decrease in the acetone (p<0.05). Regarding sensory properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of L. helveticus (p<0.05). In conclusion, the use of combinations of mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve the volatile compounds in the final product and production an ultrafiltered cheese with desirable sensory characteristics.

کلیدواژه‌ها English

UF white cheese
Lactobacillus helveticus
mesophilic starter cultures
Volatile compounds
Sensory characteristics
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