Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation

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概要

• 論文の詳細を見る

• The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 weeks at 6℃ after manufacture. The cheeses were analyzed for pH, moisture, total solids, fat and protein content. Reduced fat cheese had higher protein and water content than full fat. We determined total bacteria, lactococci, and lactobacilli counts of reduced and full fat cheese during 5 months of ripening. Results revealed that total bacteria counts were about 1.9×105/g at one day for reduced fat cheese and 8×106/g for full fat cheese. Total counts decreased during maturation in both cheeses. Initial lactococcal counts were about the same in both products.

• 社団法人　日本食品科学工学会の論文
• 1999-08-01

著者

• Martin James

  Department Of Food Science And Technology Mississippi State University

• KUCUKONER Erdogan

  Yuzuncu Yil University, Agricultural Faculty, Department of Food Engineering

• Kucukoner Erdogan

  Yuzuncu Yil University Agricultural Faculty Department Of Food Engineering

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• Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation

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