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Titolo:
Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese
Autore:
Broadbent, JR; McMahon, DJ; Oberg, CJ; Welker, DL;
Indirizzi:
Utah State Univ, Western Dairy Ctr, Logan, UT 84322 USA Utah State Univ Logan UT USA 84322 Western Dairy Ctr, Logan, UT 84322 USA Utah State Univ, Dept Nutr & Food Sci, Logan, UT 84322 USA Utah State Univ Logan UT USA 84322 t Nutr & Food Sci, Logan, UT 84322 USA Weber State Coll, Dept Microbiol, Ogden, UT 84408 USA Weber State Coll Ogden UT USA 84408 , Dept Microbiol, Ogden, UT 84408 USA Utah State Univ, Dept Biol, Logan, UT 84322 USA Utah State Univ Logan UT USA 84322 e Univ, Dept Biol, Logan, UT 84322 USA
Titolo Testata:
INTERNATIONAL DAIRY JOURNAL
fascicolo: 4-7, volume: 11, anno: 2001,
pagine: 433 - 439
SICI:
0958-6946(2001)11:4-7<433:UOECTI>2.0.ZU;2-T
Fonte:
ISI
Lingua:
ENG
Soggetto:
LACTIC-ACID BACTERIA; STREPTOCOCCUS-THERMOPHILUS SFI6; MOZZARELLA CHEESE; POLYSACCHARIDE PRODUCTION; MOISTURE RETENTION; EXPRESSION; GENES;
Keywords:
low fat cheeses Mozzarella; Streptococcus thermophilus; exopolysaccharide;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
29
Recensione:
Indirizzi per estratti:
Indirizzo: Broadbent, JR Utah State Univ, Western Dairy Ctr, Logan, UT 84322 USA UtahState Univ Logan UT USA 84322 Ctr, Logan, UT 84322 USA
Citazione:
J.R. Broadbent et al., "Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese", INT DAIRY J, 11(4-7), 2001, pp. 433-439

Abstract

Lactic acid bacteria may produce exopolysaccharide (EPS) that is tightly associated with the bacterial cell wall (capsular EPS) or liberated into thegrowth medium (ropy EPS). Because EPS have viscosity enhancing and stabilizing properties. exopolysaccharide-producing (EPS+) starter cultures are commonly used to enhance water binding and viscosity in yogurt and fermented milks. Previous work has shown that low fat Mozzarella cheese manufactured with an EPS(+)starter pair, Streptococcus thermophilus MR-1C and Lactobacillus delbrueckii subsp. bulgaricus MR-1R, contained significantly more moisture and had better melt properties than cheese made with a control starter pair. Genetic studies demonstrated that this effect was due to the MR-1C capsular EPS, and industrial cheese trials confirmed that MR-1C can effect a 1.5% moisture increase in part-skim Mozzarella. Because EPS accumulation incheese whey may retard whey protein concentration and drying efficiency, the effect of capsular and ropy S. thermophilus starter bacteria on Mozzarella cheese and whey was also compared. Moisture and melt properties were improved in cheeses made with either EPS+ S. thermophilus, but 5 x concentrated whey from the ropy S. thermophilus was significantly more viscous than concentrated wheys from capsule-producing or non-EPS-producing S, thermophilus. These data indicate that encapsulated. but not ropy, EPS+ S. thermophilus can be used to increase moisture content and improve melt in Mozzarella cheese, without deleteriously affecting whey viscosity. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/12/20 alle ore 18:47:46