Acid-Coagulated Cheese Making by Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Fermetation as a Helpful Technology

                             http://www.mathewsopenaccess.com/nutrition-current-issue.html

Acid coagulated cheese plays an important role in the food of peoples living in the areas or counties with large amount of fresh milk production. The quality and safety could not be guaranteed by the present traditional processing technologies with natural fermentation. In the present study, five different kinds of lactobacteria mixtures were used as the starters of the acid coagulated cheese. To determine better starter, the effects of the five groups of starters were compared and then the processing parameters of the cheese were optimized. The starter consists of two kind of Streptococcus thermophilus (SP1.1:TM11) and Lactobacillus delbrueckii subsp. bulgaricus (34.5) with a mass ration of starter powders of SP1.1 and TM11 to 34.5 is 90: 10: 1, which was proved to be the best starter mixtures. The cheese made according to the optimal processing parameters, starter addition 0.003%, fermentation temperature 40o C, CaCl2 0.03% and the appropriate cutting time is 0.5 h when the pH value of whey reached 4.6, showed better properities. These results will provide some fundamental data to promote the industrialization process of the traditional acid coagulated cheese with manufactured lactobacterial starters.

Acid coagulated cheese is a kind of fresh cheese and well known for its smooth texture, sour taste and distinctive flavor. Different from enzyme coagulated cheese, the curdling of milk in acid coagulated cheese relies on the acid produced by lactobateria or the addiction of edible acid. Acid coagulated cheese is a traditional food in many minorities in China or many areas famous for raw milk production, including the milk lump in Xinjiang Kazakhs, the milk tofu in Mongolia, Qula in Tibet, the milk cake in Yunnan Yi and the dairy fan in Yunnan Bai. Acid coagulated cheese is about 25% percent of the total amount of the global cheese products, which indicates its important role in the cheese industry. Also, acid coagulated cheese will be well developed due to its simple process, low-intensity labor, low costs and high production efficiency. However, in the traditional process, the acid coagulated cheese will be naturally fermented. The bacteria compositions in atmosphere in different areas are varied significantly, the processing technology varied in tools and container, temperature, processing parameters, etc, in different scale household workshop, and these conditions contribute to the varied product qualities, especially on the aspects of flavor, taste, texture and shelf life. 

In this present study, the optional compound strains for acid coagulated cheese making was determined from five different compound lactic acid bacteria, and the optional processing parameters were investigated by designing orthogonal experiments, which provides theoretical directions for large-scale industrial production.