Analysis of Main Flavor Substances of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process
2011 ◽
Vol 236-238
◽
pp. 2395-2398
Keyword(s):
Low Fat
◽
Low- and full-fat cheeses were fermented by Lactobacillus acidophilus and adjunct cultures Streptococcus thermophilus. After ripening for 90d at 4°C, the main flavor substances were determined by gas chromatograph. The results showed that more than 28 main flavor components were founded in full-fat cheese, and at least 19 were founded in low-fat cheese. In low-fat cheese, there was a higher content of 9-(Z)- octadecenoic acid and 10-hydroxy-octanoic acid methyl ester, which their relative mass fraction were 19.20% and 18.79% respectively. In full-fat cheese, there was a higher content of hexadecanoic acid methyl ester and 9-Octadecenoic acid(Z)-methyl ester, which their relative mass fraction were 24.27%and 23.37% respectively.
2021 ◽
2003 ◽
Vol 58
(7-8)
◽
pp. 502-504
◽
Keyword(s):
2019 ◽
Vol 6
(2)
◽
pp. 101-106
Keyword(s):
2019 ◽
Vol 88
(2)
◽
pp. 183-195
◽
Keyword(s):
Comparative GC-MS Analysis of Nine Different Seasonal Flowers Growing in Selected Region of Pakistan
2019 ◽
Vol 41
(5)
◽
pp. 893-893
2020 ◽
Vol 11
(02)
◽
pp. 228-231
2015 ◽
Vol 4
(11)
◽
pp. 1661-1665
Keyword(s):