期刊名称：BOOK OF PROCEEDINGS OF KARLOVAC UNIVERSITY OF APPLIED SCIENCES
印刷版ISSN：1848-3038
出版年度：2012
卷号：2
期号：1
页码：221-234
出版社：VELEUČILIŠTE U KARLOVCU
摘要：In this work the proteolysis profile of Argentinean sheep cheeses made by two production methods were studied in order to develop products with typical and defined features. Cheeses with a starter of Streptococcus thermophilus, (S-cheeses) and cheeses with a mixed starter of Streptococcus thermophilus and Lactobacillus bulgaricus, (L-cheeses) were manufactured. The cheeses were ripened at 12oC and 80% relative humidity for 180 days and samples were taken throughout this period. Results show similarities but also some differences, especially in pH value, while sensory evaluation indicated important differences between the two types of cheeses. S-cheeses had a low proteolysis and soft flavor, making them appropriate for consumption after a short ripening time. L-cheeses had a higher proteolysis level and more intense sensory characteristics, making them appropriate for consumption after a longer ripening time.
关键词：sheep cheeses; production methods; proteolysis profile; sensory characteristics
