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A study on comparative analysis of gumminess attribute of Mozzarella cheese produced and developed by adjunct strain Lactobacillus kefiranofaciens ZW3

By: Rizwan-ur-Rehman, Yanping Wang, Jinju Wang, Weitao Geng

Key Words: Gumminess, Lactobacillus kefiranofaciens ZW3, Mozzarella cheese, Fermentation, EPS

J. Bio. Env. Sci. 10(6), 209-216, June 2017.

Abstract

A novel exopolysaccharide producing strain Lactobacillus kefiranofaciens ZW3, isolated from kefir grain Tibet, was used for the first time as an adjunct strain to compare the gumminess attribute of Mozzarella cheese with market available starter cultures and acetic acid made cheese. The results demonstrated that gumminess was more in ZW3 made cheese compared to A.C, L.C and M.C made fresh Mozzarella cheese. Similarly, ripening of cheese at 4֯C also had a positive impact on gumminess of cheese. The gumminess in ZW3 made Mozzarella cheese was increased more during ripening for a period of 4 weeks. The fermentation time taken by Lactobacillus kefiranofaciens ZW3 was also calculated for the first time during cheese preparation and it took 16 h to reach pH 5.4.

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A study on comparative analysis of gumminess attribute of Mozzarella cheese produced and developed by adjunct strain Lactobacillus kefiranofaciens ZW3

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Rizwan-ur-Rehman, Yanping Wang, Jinju Wang, Weitao Geng.
A study on comparative analysis of gumminess attribute of Mozzarella cheese produced and developed by adjunct strain Lactobacillus kefiranofaciens ZW3.
J. Bio. Env. Sci. 10(6), 209-216, June 2017.
http://www.innspub.net/jbes/study-comparative-analysis-gumminess-attribute-mozzarella-cheese-produced-developed-adjunct-strain-lactobacillus-kefiranofaciens-zw3/
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