production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain生产挥发性化合物的还原奶低脂奶酪和物理化学性质受到exopolysaccharide-producing应变的影响.pdfVIP

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production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain生产挥发性化合物的还原奶低脂奶酪和物理化学性质受到exopolysaccharide-producing应变的影响.pdf

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production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain生产挥发性化合物的还原奶低脂奶酪和物理化学性质受到exopolysaccharide-producing应变的影响

Molecules 2012, 17, 14393-14408; doi:10.3390/molecules171214393 OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Production of Volatile Compounds in Reconstituted Milk Reduced-Fat Cheese and the Physicochemical Properties as Affected by Exopolysaccharide-Producing Strain Weijun Wang, Lanwei Zhang * and Yanhua Li School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mails: wangweijunid@ (W.W.); liyanhua607@ (Y.L.) * Author to whom correspondence should be addressed; E-Mail: wilkinghigh@; Tel.: +86-451-8628-2908; Fax: +86-451-8628-2906. Received: 25 October 2012; in revised form: 30 November 2012 / Accepted: 3 December 2012 / Published: 5 December 2012 Abstract: The application of the exopolysaccharide-producing strains for improving the texture and technical properties of reduced-fat cheese looks very promising. Streptococcus thermophilus TM11 was evaluated for production of reduced-fat cheese using reconstituted milk powder (CRMP). The physicochemical analysis of fresh and stored cheeses showed that this strain slightly increased moisture content resulting in cheese with higher yield and lower protein content compared to the direct acidified cheese. The volatiles of cheese were determined by SPME and GC equipped with a mass spectrometer. The results indicated that the major compounds included aldehydes, ketones and acids, whereas, alcohols and branched-chain aldehydes that contribute to exciting and harsh flavors were not foun