تاثیر آغازگرهای تولید کننده اگزوپلی ساکارید بر روی پروتیولیز و لیپولیز پنیر سفید فراپالایشی

Abstractthe effect of exopolysaccharide producing (eps+) starter culture on the proteolysis and lipolysis of the ultrafiltered white cheese was investigated. four treatment of uf white cheese were produced: c1, with eps-producing starter culture y 8.86 f, c2, with eps-producing starter culture l904, c3, with eps-producing starter cultures (l904 and y 8.86 f) and control samples with commercial starter culture delvo-tec. cheese samples were ripened at 8-12°c for 60 days. assessment of proteolysis in cheese samples was investigated by determination of soluble nitrogen (sn) at ph= 4.6, tricholoracetic acid soluble nitrogen (tca-sn) and urea-polyacrylamide gel electrophoresis and assessment of lipolysis were investigated by determining acidity index. the results showed that amount of sn, tca-sn and acidity index in all cheeses increased progressively during ripening. the amounts of sn and tca-sn in eps+ cheeses were higher than control. the urea-page electrophoresis showed that eps producing starter culture was effective in the ?s1-casein break down in uf white cheese. the amount of acidity index content in cheese samples containing eps-producing starter cultures and control cheese were not significantly different (p > 0.05).