Cheeses With Propionic Acid Fermentation
作者： Marie-Therese Fröhlich-Wyder , Walter Bisig , Dominik Guggisberg , Ernst Jakob , Meral Turgay
DOI: 10.1016/B978-0-12-417012-4.00035-1
关键词:
摘要: Propionic acid fermentation in cheese leads to characteristic eyes and a nutty slightly sweet flavor. Generic Emmental cheeses other Swiss-type are produced large quantities worldwide by the use of culture selected propionic bacteria (PAB). Among four dairy PAB species, preferably strains Propionibacterium freudenreichii used at an inoculation dose 103–104 cfu/mL. Interactions with lactic high importance, since they may influence texture, flavor, ripening stability. The production reproducible number, size, distribution was difficult task past, especially when using bactofuged or microfiltrated milk. Recently, mechanism eye formation has been fully elucidated so that control is possible nowadays. Furthermore, chapter also covers common defects occurring cheeses.
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