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vol. 8, nr. 1 (2006)
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Assessment of possibility to control lactic acid cheese acidity with the help of aloe
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Izabela Steinka, Anita Kukułowicz
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Food Microbiology Laboratory, Department of Commodity and Cargo Science, Gdynia Maritime University |
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vol. 8 (2006), nr. 1,
pp. 229-237
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abstract:
The aim of research was to investigate the possibility of using aloe aerosol in order to control the acidity of lactic acid cheese stored in vacuum packaging. Lactic acid cheese was sprayed with aloe aerosol and then vacuum-packed into bags made of polyethylene-polyamide (PA/PE) laminate. A significant inhibiting influence of aloe on the growth of Lactococcus sp. population was observed up to the 7th day of lactic acid cheese storage. Up to the 4th day of storage, also limitation of acids secretion was observed. The acidity of lactic acid curds with an additive of aloe was changing significantly after 14 days of refrigerating storage of tested curds. As a result of conducted tests, it was found that there existed a possibility to control the content of acids and the growth of Lactococcus sp. in lactic acid curds with the help of aloe additive. Application of aloe stimulates the growth of lactic fermentation bacteria in lactic acid cheese and limits the secretion of acids only during the first several days of storage period of the products.
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keywords:
lactic acid cheese, aloe, vacuum-packing, acidity, Lactococcus sp.
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original in:
Polish
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