CN104877951B - A kind of cheese starter and its preparation method and application - Google Patents
A kind of cheese starter and its preparation method and application Download PDFInfo
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- CN104877951B CN104877951B CN201510378601.0A CN201510378601A CN104877951B CN 104877951 B CN104877951 B CN 104877951B CN 201510378601 A CN201510378601 A CN 201510378601A CN 104877951 B CN104877951 B CN 104877951B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
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Abstract
The invention discloses a kind of cheese starter and its preparation method and application.The viable count ratio that the cheese starter includes Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10748 and Leuconostoc mesenteroides CGMCC No.10750, Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10748 and Leuconostoc mesenteroides CGMCC No.10750 is (0.5~1):(1~1.5):(1~2):(1~2).The cheese starter is using mutuality good between fermentation strain, available for processing cheese.The preparation method is simple and easy to do.
Description
Technical field
The present invention relates to dairy products field, and in particular to a kind of cheese starter and its preparation method and application.
Background technology
Cheese, also known as cheese, there are miscellaneous taste, mouthfeel and form.Cheese is using milk as raw material, containing abundant
Protein and lipid, there is very high nutritive value.It is more next to the demand of cheese with our people's growth in the living standard
It is more.In cheesemaking and maturation microorganism species play an important role, and promote the texture and flavor of product
Formed.Formation of the cheese starter of cheese to cheese texture and characteristic flavor on basis has served extremely important.Cheese starter
Acid is produced in cheese manufacturing process, it is possible to increase the activity of renin, help to exclude whey, suppress harmful bacterial growth, and
Produce the formation that various enzymes participate in cheese characteristic flavor on basis and texture.
In the screening process of cheese milk acid bacterium, because the Microflora of screening is relatively more, and in order to reach to excellent
The Effective selection of characteristic bacterial strain is chosen, it is necessary to optimal screening step, is screened generally by large batch of bacterium in the world
The strain of excellent performance is combined use, by can be combined 2-6 strain bacterium, to make up single strain in production acid, production perfume (or spice) etc.
The defects of aspect, while the necessary symbiosis of these bacterium is good, could be used for exploitation into cheese starter.Due to the cheese sieve of bacterium
Select, combine, preparing the ins and outs such as leavening and all grasped by external business strain company.How agriculture products, determine method,
Excellent strain is filtered out, how to combine bacterial strain, excellent cheese starter is developed into and is substantially at blank at home.
Vast territory and abundant resources for China, and microorganism resource is enriched, and characteristic dairy products are also extremely abundant, therefrom filters out suitable cheese
Bacterial strain, and leavening is combined into, it can be used for developing sinicization cheese.
The content of the invention
The technical problems to be solved by the invention are, for lacking the mesophilic property leavening for cheesemaking at present, together
When be difficult to combine and quick production acid type leavening and fragrant fermenting agent will be produced with the deficiency applied to cheese making machine in standby, there is provided Yi Zhonggan
Junket leavening and its preparation method and application.Described cheese starter can be used in the system of cheese, especially Gouda cheese
It is standby, cheese making machine has been taken into account for the requirement that middle production acid is fast and production is fragrant, and proteolytic activity is strong, flavor substance each group balance-dividing result
It is good.Described preparation method is easy to operation, and being easy to makes the cheese starter be applied to industrialization prepares cheese on a large scale
In.
The present invention provides a kind of cheese starter, and it includes Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis) CGMCC No.10752 (BD401), Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis) CGMCC No.10749 (BD2263), Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis) CGMCC No.10748 (BD3170) and Leuconostoc mesenteroides (Leuconostoc mesenteroides)
CGMCC No.10750 (LM79), Lactococcus lactis subsp. lactis CGMCC No.10752, the Lactococcus lactis
Subspecies CGMCC No.10749, the Lactococcus lactis subsp. lactis CGMCC No.10748 and the Leuconostoc mesenteroides
CGMCC No.10750 viable count ratio is (0.5~1):(1~1.5):(1~2):(1~2).
It is preferred that the Lactococcus lactis subsp. lactis BD401, the Lactococcus lactis subsp. lactis BD2263, described
Lactococcus lactis subsp. lactis BD3170 and the Leuconostoc mesenteroides LM79 viable count ratio are 1:1:1:1.
It is preferred that described cheese starter also includes auxiliary material.Described auxiliary material is the conventional auxiliary material in this area, for doing
The preparation of junket leavening.Be preferably comprised water, lactose, sucrose, maltodextrin, sodium glutamate, gelatin, glycerine, sorbierite,
One or more in trehalose, yeast extract and beta-schardinger dextrin.
The form of described cheese starter is the conventional form in this area, preferably liquid starter, frozen fermented
Agent or throw type leaven, it is more preferably throw type leaven, i.e., described cheese starter to it without being activated, being expanded
Culture etc. pre-treatment step and direct plunge into fermentation substrate use.
The present invention provides a kind of preparation method of cheese starter, and it comprises the following steps：
(1) by Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC
No.10749, Lactococcus lactis subsp. lactis CGMCC No.10748 and Leuconostoc mesenteroides CGMCC No.10750 are inoculated in training
Support in base, obtain culture；
(2) Lactococcus lactis subsp. lactis CGMCC No.10752, lactic acid breast are obtained from the culture obtained by step (1)
Coccus lactic acid subspecies CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10748 and Leuconostoc mesenteroides
CGMCC No.10750, according to Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC
No.10749, Lactococcus lactis subsp. lactis CGMCC No.10748 and Leuconostoc mesenteroides CGMCC No.10750 viable count
For (0.5~1):(1~1.5):(1~2):The ratio mixing of (1~2).
Step (1) is：By Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC
No.10749, Lactococcus lactis subsp. lactis CGMCC No.10748 and Leuconostoc mesenteroides CGMCC No.10750 are inoculated in training
Support in base, obtain culture.Wherein, it is preferred that the step of including activation before described inoculation.The algebraically of the activation is ability
The conventional algebraically in domain, preferably 2~3 generations.The culture medium of the activation is the conventional culture medium in this area, can be grown described
Lactococcus lactis subsp. lactis BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis
The BD3170 and Leuconostoc mesenteroides LM79, preferably degreasing milk medium, it is more preferably 10% skimmed milk culture
Base, described degreasing milk medium are dissolved in mix after water by milk powder and obtained, and described percentage is that the milk powder accounts for the breast
The mass percent of the gross mass of powder and the water.The temperature of the activation is the conventional temperature in this area, preferably 28~
32℃.The time of the activation is this area conventional time, preferably 16~24 hours.Described culture medium is this area
Conventional culture medium, the culture Lactococcus lactis subsp. lactis BD401, the Lactococcus lactis subsp. lactis can be expanded
BD2263, the Lactococcus lactis subsp. lactis BD3170 and the Leuconostoc mesenteroides LM79, preferably skimmed milk
Culture medium, it is more preferably 10% degreasing milk medium, the percentage is quality percent by volume.The temperature of the culture is this
The conventional temperature in field, preferably 28~32 DEG C.The time of the culture is this area conventional time, preferably 16~
24 hours.The number of the culture is the conventional number in this area, preferably 2~3 times.
Step (2) is：Lactococcus lactis subsp. lactis CGMCC is obtained from the culture obtained by step (1)
No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10748 and
Leuconostoc mesenteroides CGMCC No.10750, according to Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis breast
Sour subspecies CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10748 and Leuconostoc mesenteroides CGMCC
No.10750 viable count is (0.5~1):(1~1.5):(1~2):The ratio mixing of (1~2).Wherein, it is preferred that according to
Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, Lactococcus lactis
Lactic acid subspecies CGMCC No.10748 and Leuconostoc mesenteroides CGMCC No.10750 viable count are 1:1:1:1 ratio is mixed
Close.
It is it is preferred that further comprising the steps of after the completion of step (2)：Add auxiliary material, mixing.
Wherein, described auxiliary material is the conventional auxiliary material in this area, is preferably comprised water, lactose, sucrose, maltodextrin, paddy
One or more in propylhomoserin sodium, gelatin, glycerine, sorbierite, trehalose, yeast extract and beta-schardinger dextrin.
The present invention provides a kind of application of described cheese starter in cheese is prepared.
Described cheese is the conventional cheese in this area, preferably Gouda cheese, Cheddar and Pa Masen cheese.More
It is Gouda cheese goodly.
It on the basis of common sense in the field is met, above-mentioned each optimum condition, can be combined, it is each preferably real to produce the present invention
Example.
Agents useful for same and raw material of the present invention are commercially available.
The positive effect of the present invention is：Cheese starter of the present invention can prepare cheese, obtained by it
Cheese it is very nearly the same in sensory evaluation, texture etc. and the cheese obtained by commercial fermentation agent, it is satisfactory.It is simultaneously described
Cheese starter by select suitable fermentation strain (from 41 plants of Lactococcus lactis and 47 plants of Leuconostoc mesenteroides bacterial strains just
8 plants of lactococcal strains for being adapted to cheese ripening environment are selected, are taken into account and Leuconostoc mesenteroides and other Lactococcus lactis
The symbiosis of bacteria strain, have finally chosen the involved bacterial strain in the cheese agent), and the ratio pass between fermentation strain
System, properly solve and be difficult to combine quick production acid type leavening in the prior art and produce the deficiency of fragrant fermenting agent, while profit
With mutuality good between fermentation strain so that described cheese starter can be used as the leavening of processing cheese.In addition,
Described preparation method is simple and easy to do, can produce cheese starter in batches on a large scale, so that cheese starter applies to
In the actual production of dairy products.
Biomaterial preservation information
The Lactococcus lactis subsp. lactis BD401 of the present invention, is deposited in Chinese microorganism strain on April 27th, 2015
Preservation administration committee common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postal
Compile：100101, deposit number is：CGMCC No.10752, culture title are BD401, and Classification And Nomenclature is Lactococcus lactis breast
Sour subspecies Lactococcus lactis subsp.lactis.
The Lactococcus lactis subsp. lactis BD2263 of the present invention, is deposited in Chinese microorganism strain April 27 in 2015
Preservation administration committee common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postal
Compile：100101, deposit number is：CGMCC No.10749, culture title are BD2263, and Classification And Nomenclature is Lactococcus lactis breast
Sour subspecies Lactococcus lactis subsp.lactis.
The Lactococcus lactis subsp. lactis BD3170 of the present invention, is deposited in Chinese microorganism strain April 27 in 2015
Preservation administration committee common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postal
Compile：100101, deposit number is：CGMCC No.10748, culture title are BD3170, and Classification And Nomenclature is Lactococcus lactis breast
Sour subspecies Lactococcus lactis subsp.lactis.
The Leuconostoc mesenteroides LM79 of the present invention, is deposited in Chinese microorganism strain preservation pipe on April 27th, 2015
Reason committee common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode：
100101, deposit number is：CGMCC No.10750, culture title are LM79, and Classification And Nomenclature is Leuconostoc mesenteroides
Leuconostoc mesenteroides。
Brief description of the drawings
Fig. 1 is the SDS-PAGE collection of illustrative plates of pH4.6 water-insoluble proteins, wherein control is control group, 2 be embodiment 2, mark
The band corresponding to α-CN albumen and β-CN albumen is represented respectively for standard Marker, α-CN and β-CN.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification selects.
The preparation of the cheese starter of embodiment 1
(1) by Lactococcus lactis subsp. lactis BD401, Lactococcus lactis subsp. lactis BD2263, Lactococcus lactis
Subspecies BD3170 and Leuconostoc mesenteroides LM79 is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by 2% (v/v) inoculum concentration
Base (skimmed milk powder is purchased from New Zealand Westland cooperation dairy industries Co., Ltd, skimmed milk powder is dissolved in the water mix produce it is de-
Fat breast culture medium, the percentage are the mass percent that the skimmed milk powder accounts for the skimmed milk powder and the water gross mass)
In, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtain the bacterial strain of activation.By the bacterial strain of activation by 2% (v/v's)
Inoculum concentration is inoculated in the degreasing milk medium of 10% (w/v) sterilizings, is placed in 30 DEG C of constant incubator cultures and is expanded for 24 hours
Big culture, is repeated 3 times, and obtains culture.
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD3170 and Leuconostoc mesenteroides LM79, then according to Lactococcus lactis breast
Sour subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD3170 and the intestines
Film leukonid LM79 viable count is 1:1:1:1 ratio mixing, obtains cheese starter.
The preparation of the cheese starter of embodiment 2
(1) by Lactococcus lactis subsp. lactis BD401, Lactococcus lactis subsp. lactis BD2263, Lactococcus lactis
Subspecies BD3170 and Leuconostoc mesenteroides LM79 is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by 2% (v/v) inoculum concentration
In base (being purchased from New Zealand Westland cooperation dairy industries Co., Ltd), 28 DEG C of constant incubator cultures 24 hours, activation 3 are placed in
In generation, obtain the bacterial strain of activation.The bacterial strain of activation is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by 2% (v/v) inoculum concentration
In base, it is placed in 28 DEG C of constant incubator cultures and is enlarged culture in 24 hours, be repeated 2 times, obtains culture.
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD3170 and Leuconostoc mesenteroides LM79, then according to Lactococcus lactis breast
Sour subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD3170 and the intestines
Film leukonid LM79 viable count is 0.5:1.5:2:2 ratio mixing, obtains cheese starter.
The preparation of the cheese starter of embodiment 3
(1) by Lactococcus lactis subsp. lactis BD401, Lactococcus lactis subsp. lactis BD2263, Lactococcus lactis
Subspecies BD3170 and Leuconostoc mesenteroides LM79 is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by 2% (v/v) inoculum concentration
In base (being purchased from New Zealand Westland cooperation dairy industries Co., Ltd), 32 DEG C of constant incubator cultures 16 hours, activation 3 are placed in
In generation, obtain the bacterial strain of activation.The bacterial strain of activation is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by 2% (v/v) inoculum concentration
In base, it is placed in 32 DEG C of constant incubator cultures and is enlarged culture in 16 hours, be repeated 3 times, obtains culture.
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD3170 and Leuconostoc mesenteroides LM79, then according to Lactococcus lactis breast
Sour subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD3170 and the intestines
Film leukonid LM79 viable count is 0.5:1:1:2 ratio mixing, obtains cheese starter.
The preparation of the cheese starter of embodiment 4
(1) by Lactococcus lactis subsp. lactis BD401, Lactococcus lactis subsp. lactis BD2263, Lactococcus lactis
Subspecies BD3170 and Leuconostoc mesenteroides LM79 is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by 2% (v/v) inoculum concentration
In base (being purchased from New Zealand Westland cooperation dairy industries Co., Ltd), 32 DEG C of constant incubator cultures 16 hours, activation 3 are placed in
In generation, obtain the bacterial strain of activation.The bacterial strain of activation is inoculated in the skimmed milk culture of 10% (w/v) sterilizings by 2% (v/v) inoculum concentration
In base, it is placed in 32 DEG C of constant incubator cultures and is enlarged culture in 16 hours, be repeated 3 times, obtains culture.
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD3170 and Leuconostoc mesenteroides LM79, then according to Lactococcus lactis breast
Sour subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD3170 and the intestines
Film leukonid LM79 viable count is 0.5:1:1:1 ratio mixing, obtains cheese starter.
The cheese starter of embodiment 5 produces Gouda cheese
1) 100kg fresh cow milks (being purchased from Kingsoft pasture) are filtered, add 0.01% calcium chloride, stir, at 72 DEG C,
30 DEG C are cooled to after 15s pasteurizes, the percentage is mass percent.Cheese starter made from embodiment 1 is poured into
In fresh cow milk after pasteurize, the viable count of the cheese starter in fresh cow milk is set to reach 107Cfu/mL, it is slowly stirred
15min.Stand 28 DEG C of fermentations to pH reductions by 0.1 and add 20mg/100L renins (being purchased from Danisco A/S BJ Rep Office) (wherein, afterwards
Renin is dissolved before use with the sterilized water of 10 times of quality, and stirring 2min is uniformly dissolved it), after 30min curdled milk.
2) the cubical grumeleuse by curd cutting made from step 1) into length of side 5mm, is discharged after being slowly stirred rear 15min
The whey of cumulative volume 35%；Divide 2 50 DEG C of additions, the water that volume is fresh cow milk cumulative volume 25%, stirring 20min to curd temperature
Reach 35 DEG C.The whey pH for continuing stirring to discharge is 6.1, whole wheys of draining.Grumeleuse is entered into mould, squeezing shaping afterwards, taken off
Mould takes out.Concentration is 20% 12 DEG C of salt marsh 20h of salt solution, and the percentage is mass percent.It is vacuum-packed afterwards, 10
DEG C, humidity 90%RH, ripe 4 weeks, produce young Gouda cheese.
The young Gouda cheese smooth texture of gained is close, high resilience, shell color it is yellow and with the maturity period by thin thickening, cut
There can be irregular aperture on face, smell is gentle, has the fragrance of cream fusing, and with the flavor of slight nut.
The cheese starter of embodiment 6 produces Gouda cheese
1) 100kg fresh cow milks (being purchased from Kingsoft pasture) are filtered, add 0.02% calcium chloride, stir, at 72 DEG C,
30 DEG C are cooled to after 15s pasteurizes, the percentage is mass percent.Cheese starter made from embodiment 1 is poured into
In fresh cow milk after pasteurize, the viable count of the cheese starter in fresh cow milk is set to reach 106Cfu/mL, it is slowly stirred
10min.Addition 20mg/100L renins (being purchased from Hansen Corp. of section) (wherein, coagulate after standing 35 DEG C of fermentations to pH reductions by 0.2
Galactenzyme is dissolved before use with the sterilized water of 10 times of quality, and stirring 2min is uniformly dissolved it), after 40min curdled milk.
2) the cubical grumeleuse by curd cutting made from step 1) into length of side 15mm, it is slowly stirred rear 20min heel row
Go out the whey of cumulative volume 45%；Once add 60 DEG C, the water that volume is fresh cow milk cumulative volume 40%, stirring 30min to grumeleuse temperature
Degree reaches 38 DEG C.The whey pH for continuing stirring to discharge is 6.1, whole wheys of draining.Afterwards by grumeleuse enter mould, squeezing shaping,
The demoulding is taken out.Concentration is 20% 15 DEG C of salt marsh 18h of salt solution, and the percentage is mass percent.It is vacuum-packed afterwards,
15 DEG C, humidity 90%RH, it is ripe 17 weeks, produce ripe Gouda cheese.
The cheese starter of embodiment 7 produces Gouda cheese
1) (15% milk powder adds water to obtain to 100kg reconstituted milks, and the percentage is mass percent, the milk milk
Powder is purchased from bright milk industry) it is filtered, 0.01% calcium chloride is added, stirs, 30 is cooled to after 72 DEG C, 15s pasteurizes
DEG C, the percentage is mass percent.Cheese starter made from embodiment 1 is poured into the fresh cow milk after pasteurize,
The viable count of the cheese starter in fresh cow milk is set to reach 107Cfu/mL, it is slowly stirred 15min.32 DEG C of fermentations are stood to pH drops
Add after low 0.2 20mg/100L renins (being purchased from Danisco A/S BJ Rep Office) (wherein, renin before use with 10 times of quality
Sterilized water dissolving, stirring 2min is uniformly dissolved it), after 30min curdled milk.
2) the cubical grumeleuse by curd cutting made from step 1) into length of side 5mm, is discharged after being slowly stirred rear 15min
The whey of cumulative volume 35%；Divide 2 50 DEG C of additions, the water that volume is fresh cow milk cumulative volume 25%, stirring 20min to curd temperature
Reach 35 DEG C.The whey pH for continuing stirring to discharge is 6.1, whole wheys of draining.Grumeleuse is entered into mould, squeezing shaping afterwards, taken off
Mould takes out.Concentration is 20% 12 DEG C of salt marsh 20h of salt solution, and the percentage is mass percent.It is vacuum-packed afterwards, 10
DEG C, humidity 90%RH, ripe 5 weeks, produce young Gouda cheese.
The cheese starter of embodiment 8 produces Gouda cheese
1) 100kg fresh cow milks (being purchased from Kingsoft pasture) are filtered, add 0.01% calcium chloride, stir, at 72 DEG C,
30 DEG C are cooled to after 15s pasteurizes, the percentage is mass percent.Cheese starter made from embodiment 1 is poured into
In fresh cow milk after pasteurize, the viable count of the cheese starter in fresh cow milk is set to reach 107Cfu/mL, it is slowly stirred
15min.Stand 30 DEG C of fermentations to pH reductions by 0.1 and add 20mg/100L renins (being purchased from Danisco A/S BJ Rep Office) (wherein, afterwards
Renin is dissolved before use with the sterilized water of 10 times of quality, and stirring 2min is uniformly dissolved it), after 30min curdled milk.
2) the cubical grumeleuse by curd cutting made from step 1) into length of side 5mm, is discharged after being slowly stirred rear 15min
The whey of cumulative volume 35%；Divide 2 50 DEG C of additions, the water that volume is fresh cow milk cumulative volume 25%, stirring 20min to curd temperature
Reach 35 DEG C.The whey pH for continuing stirring to discharge is 6.1, whole wheys of draining.Grumeleuse is entered into mould, squeezing shaping afterwards, taken off
Mould takes out.Concentration is 20% 12 DEG C of salt marsh 20h of salt solution, and the percentage is mass percent.It is vacuum-packed afterwards, 10
DEG C, humidity 90%RH, ripe 15 weeks, produce ripe Gouda cheese.
The cheese starter of embodiment 9 prepares Cheddar
1) it is identical with the step 1) of embodiment 7.
2) the cubical grumeleuse by curd cutting made from step 1) into length of side 10mm, place, with 1 DEG C/5min speed
38 DEG C are warming up to, it is 0.20% to be kept in the temperature to whey acidity, discharging whey；Heap is made, and overturns 2 times；Stripping and slicing, add edible chlorination
Sodium particulate 1.5%, the percentage is the mass percent for accounting for cheese gross mass, die-filling afterwards, vacuum packaging, 7 DEG C of maturations 12
Week.
The cheese starter of embodiment 10 prepares Cheddar
1) it is identical with the step 1) of embodiment 7.
2) the cubical grumeleuse by curd cutting made from step 1) into length of side 8mm, place, with 1 DEG C/5min speed liters
Temperature is to 40 DEG C, and it is 0.22% to be kept in the temperature to whey acidity, discharging whey；Heap is made, and overturns 3 times；Stripping and slicing, add edible sodium chloride
Particulate 2%, the percentage are die-filling after the mass percent for accounting for cheese gross mass, vacuum packaging, and 10 DEG C of maturations 3 weeks are
Can.
The cheese starter of embodiment 11 prepares Cheddar
1) it is identical with the step 1) of embodiment 7.
2) the cubical grumeleuse by curd cutting made from step 1) into length of side 12mm, place, with 1 DEG C/5min speed
38 DEG C are warming up to, it is 0.20% to be kept in the temperature to whey acidity, and discharging whey, heap is made, and overturns 2 times, stripping and slicing adds salt, fills afterwards
Mould, vacuum packaging, 7 DEG C of maturations 12 weeks.
The cheese starter of embodiment 12 prepares Pa Masen cheese
1) it is identical with the step 1) of embodiment 7.
2) the cubical grumeleuse by curd cutting made from step 1) into length of side 3mm, 10min is stirred.With 1 DEG C/5min
Speed is warming up to 44 DEG C, is incubated 10min, then proceedes to be warming up to 54 DEG C of insulation 5min, stirs 20min, stand 20min, capping.
Discharging whey, die-filling squeezing, 25 DEG C of fermentation 24h are carried out immediately.Soaked 16 days in 10 DEG C of saturated brines.Then in relative humidity 40%
Under the conditions of dry 1 day.16 DEG C of maturations 6 months, you can.
The cheese starter of embodiment 13 prepares Pa Masen cheese
1) it is identical with the step 1) of embodiment 7.
2) the cubical grumeleuse by curd cutting made from step 1) into length of side 4mm, 15min is stirred.With 2 DEG C/5min
Speed is warming up to 44 DEG C, is incubated 20min, then proceedes to be warming up to 54 DEG C of insulation 10min, stirs 10min, stand 20min, add
Lid.Discharging whey, die-filling squeezing, 25 DEG C of fermentation 24h are carried out immediately.Soaked 10 days in 16 DEG C of saturated brines.Then in relative humidity
Dried 2 days under the conditions of 65%.10 DEG C of ripe June, you can.
Comparative example 1
A, the preparation of cheese starter
(1) it is identical with the step of embodiment 1 (1).
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD3170 and Leuconostoc mesenteroides LM79, then according to Lactococcus lactis breast
Sour subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD3170 and the intestines
Film leukonid LM79 viable count is 2:2:1:1 ratio mixing, obtains cheese starter.
B, cheese starter production Gouda cheese
Cheese starter made from the step A of comparative example 1 is poured into the fresh cow milk after pasteurize, remaining step is with implementing
Example 7 is identical.Produce young Gouda cheese.
Comparative example 2
A, the preparation of cheese starter
(1) it is identical with the step of embodiment 1 (1).
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD3170 and Leuconostoc mesenteroides LM79, then according to Lactococcus lactis breast
Sour subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD3170 and the intestines
Film leukonid LM79 viable count is 0.5:1:3:3 ratio mixing, obtains cheese starter.
B, cheese starter production Gouda cheese
Cheese starter made from the step A of comparative example 2 is poured into the fresh cow milk after pasteurize, remaining step is with implementing
Example 7 is identical.Produce young Gouda cheese.
Comparative example 3
A, the preparation of cheese starter
(1) it is identical with the step of embodiment 1 (1).
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD401, Lactococcus lactis Asia
Kind BD164, Lactococcus lactis subsp. lactis BD3170 and Leuconostoc mesenteroides LM79, then according to the Lactococcus lactis
Subspecies BD401, the Lactococcus lactis subsp. lactis BD164, the Lactococcus lactis subsp. lactis BD3170 and the goldbeater's skin
Leukonid LM79 viable count is 1:1:1:1 ratio mixing, obtains cheese starter.
B, cheese starter production Gouda cheese
Cheese starter made from the step A of comparative example 3 is poured into the fresh cow milk after pasteurize, remaining step is with implementing
Example 7 is identical.Produce young Gouda cheese.
Comparative example 4
A, the preparation of cheese starter
(1) it is identical with the step of embodiment 1 (1).
(2) culture obtained by step (1) is obtained into Lactococcus lactis subsp. lactis BD164, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD3170 and Leuconostoc mesenteroides LM79, then according to Lactococcus lactis breast
Sour subspecies BD164, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD3170 and the intestines
Film leukonid LM79 viable count is 1:1:1:1 ratio mixing, obtains cheese starter.
B, cheese starter production Gouda cheese
Cheese starter made from the step A of comparative example 4 is poured into the fresh cow milk after pasteurize, remaining step is with implementing
Example 7 is identical.Produce young Gouda cheese.
The physical and chemical composition analysis of the cheese of effect example 1
a)、pH
The cheese obtained by 10g embodiments 7 is taken respectively in cheese ripening 1d, 7d, 14d, 21d, 28d, 35d and 42d, is added
Enter 10mL water, be homogenized (6000r/min) 5min, the pH value of mixture, knot are determined using pH meter (being purchased from METTLER companies of Switzerland)
Fruit is as shown in table 1.
The pH changes of the cheese of table 1 during maturing
| 1st day | 7th day | 14th day | 21st day | 28th day | 35th day | 42nd day | |
| pH | 5.40 | 5.26 | 5.01 | 4.87 | 4.78 | 4.83 | 4.91 |
Table 1 illustrated, within 1~4 week maturity period, the pH value of cheese is steady since the 5.4 of 1d to be declined, at the 4th week (the
It is preferably minimized when 28d), then slowly rises.This is due in Cheese during Ripening, and lactic acid bacteria reduces lactose caused lactic acid
Gradually it is consumed, slow ascendant trend is presented in the pH value of cheese, is tended to be steady after reaching certain level.
B), moisture
Moisture in cheese is determined by moisture teller MB 45 (being purchased from Ohaus instruments (Shanghai) Co., Ltd.).
Cheese 3g in weighing disk obtained by precise 42d embodiment 7, it is placed in after chopping in sample disc, fastens capping, sample
CHEESE patterns are arranged in the mode option of product, after screen display sample initial weight, expression can be run, by Start/
Stop (beginning/stop key), moisture teller starts to dry and measurement process.Wait after the completion of running, repetition is shown by Display
Key, screen display result and record data, as a result as shown in table 2.Wherein, control group is to use throw type leaven CHOOZIT
RM 32 (is purchased from red Knicks additive (Shanghai) Co., Ltd.), obtained cheese the step of according to embodiment 7.
C), salinity
Cheese samples are ground in mortar, the cheese obtained by 5g embodiments 7 are accurately weighed in separatory funnel, with heat
Water washs the salinity in cheese repeatedly, washs 7 times repeatedly, adds hot water 25mL every time, and cleaning solution is collected into the capacity in 250mL
Bottle in and use distilled water constant volume, take 100mL cleaning solutions to be placed in 250mL conical flasks, using potassium chromate (1mL) as develop the color instruction
Agent, it is titrated to silver nitrate (0.1N) solution untill being changed into brick-red, records the volume V of consumption, be repeated 3 times, average, is tied
Fruit is as shown in table 2.
V—AgNO3Consumption (mL)
The weight (g) of W-cheese samples
V1The total amount (mL) of-cleaning solution constant volume
V2The washing lotion amount (mL) that-titration uses
D) it is, fatty
Cheese obtained by the accurate embodiment 7 for weighing 1.00g grindings, adds 60 DEG C of warm water of 10mL, is placed in 60 DEG C of water-baths
In make its dissolving, add 1.25mL ammoniacal liquor, after fully mixing, keep 5min in 60 DEG C of water-baths, shake 2min, add 10mL second
Alcohol, fully shake up, add 25mL ether after being placed in cold water quick cooling, shaking 0.5min adds 25mL petroleum ethers, shaking
0.5min, 30in is stood, when upper liquid is clarified, read ether layer volume.Ether layer is discarded in the beaker of constant weight, is placed in boiling
Ether material is volatilized in water-bath, is weighed after drying 1h in 100 DEG C of baking ovens, is again placed in weighing after drying 40min in baking oven, it is preceding
It is of poor quality twice afterwards to must not exceed 1mg.Calculated by formula below, as a result as shown in table 2.
Fat content in X-sample, unit %
m0- beaker quality, unit g
m1The quality of-beaker stuffing fat, unit g
M-sample quality, unit g
The volume of V-reading ether layer, Unit/mL
The physical and chemical composition measurement result of the cheese of table 2
| Cheese is numbered | Moisture (%, w/w) | FDM (%, w/w) | Salt content (%, w/w) |
| Control group | 38.13±0.01 | 38.13±0.02 | 1.71±0.02 |
| Embodiment 7 | 39.17±0.02 | 36.42±0.03 | 1.74±0.01 |
| Comparative example 3 | 38.23±0.03 | 36.69±0.03 | 1.72±0.01 |
| Comparative example 4 | 37.25±0.02 | 37.25±0.01 | 1.69±0.01 |
Wherein, FDW refers to the mass percent that fat accounts for dry.From the data of table 2, the cheese of the gained of embodiment 7
Higher than requirement of the Gouda cheese standard (CODEX STAN C-5-1966) to the physical and chemical composition of Gouda cheese.
E), the content and its hydrolysis degree of protein
Determination of total nitrogen content (TN)：Kjeldahl's method, with reference to GB5009.5-2010, the conversion coefficient of protein is 6.38.
The cheese obtained by embodiment 7 is sampled in the 3rd week (21d), the 6th week (42d) respectively, measure embodiment 7 institute
PH4.6 soluble nitrogen contents (pH 4.6soluble nitrogen, i.e. pH 4.6SN), 12%TCA are solvable in obtained cheese
Property nitrogen content (12%TCA soluble nitrogen, i.e. 12%TCA-SN；Also known as nonprotein nitrogen, non protein
Nitrogen, i.e. NPN) and 5% phosphotungstic acid soluble nitrogen (TCA-SN) situation of change.
Concrete operations are as follows：
1) pH4.6 soluble nitrogens (pH4.6SN) determine：The cheese obtained by 10g embodiments 7 is taken to add 40mL deionizations
Water, it is homogenized with high speed bruisher, it is 4.6 that 1h is incubated under the conditions of 55 DEG C and adjusts pH.Then centrifuged at 3000g, 4 DEG C
30min, upper-layer fat is gone, collect centrifugation in centrifuge tube, -20 DEG C preserve for SDS-PAGE analyses, supernatant liquid filtering
After (middling speed quantitative filter paper), What man#42 filter paper (being purchased from What man companies) filtering is reused, takes 10mL filtrates to be determined
Nitrogen.
2) 12% trichloroacetic acid soluble nitrogen (TCA-SN) determines：24% solution of trichloroacetic acid 25mL and 25mL pH4.6's
Filtrate obtained by step 1), 1h is stored at room temperature, then is filtered by Whatman#42 filter paper, take 25mL filtrates to carry out determining nitrogen.
3) 5% phosphotungstic acid soluble nitrogen (PTA-SN) determines：By the filtrate obtained by the steps 1) of 5mL pH 4.6,3.5mL
3.95M sulfuric acid solutions and the Salkowski's solutions of 1.5mL 33.3% are well mixed, and are placed at 4 DEG C overnight, are filtered by Whatman#42
Paper filters, and takes 10mL filtrates to carry out determining nitrogen.
As a result as shown in table 3, wherein, control group is (to be purchased from red Knicks using throw type leaven CHOOZIT RM 32
Additive (Shanghai) Co., Ltd.), obtained cheese the step of according to embodiment 7.
The change of protein hydrolysis degree in the Cheese during Ripening of table 3
Wherein, a, b, c and d represent that there is significant difference (p≤0.05).
Table 3 illustrates that the trend to rise appreciably is presented in SN in Cheese during Ripening, this explanation entering with maturation time
OK, there occurs strong degraded for the macromolecular polypeptides in cheese；What TCA-SN presentations rised appreciably in Cheese during Ripening becomes
Gesture, and high compared with control group cheese during the 3rd week maturity period, and tended to be close at the 6th week, there was no significant difference (p ＞
0.05)；The trend to rise appreciably is presented in PTA-SN in Cheese during Ripening, and this explanation is with the progress of maturation time, cheese
Interior polypeptide etc. is gradually degraded to amino acid, and contrasts control group cheese, and at the 3rd and 6 week, its PTA-SN/TN was higher, and
There is significant difference (p≤0.05) for both.And comparative example 3,4 is below control sample, particularly six week on indices
Ripe situation is poor, and protein breakdown is slow, caused flavor substance deficiency.
F), water-insoluble protein SDS-PAGE
The insoluble proteins of pH 4.6 (0.2g) for taking the step e) for depositing in -20 DEG C to obtain are dissolved in the institute of 10mL embodiments 7
(i.e. concentrated hydrochloric acid 0.4mL, mercaptoethanol 0.7mL, trishydroxymethylaminomethane 0.75g, urea in the solvent soln of obtained cheese
49g and bromophenol blue 0.15g are dissolved in 100mL ultra-pure waters, and the cheese obtained by embodiment 7 is dissolved in into above-mentioned solution), 50 DEG C
40min is incubated, obtains incubation liquid.Then the incubation liquid described in 1mL is taken, 10000r/min centrifugation 5min, takes 5 μ L of supernatant liquid as upper
Sample liquid.The concentration of separation gel and concentration glue is respectively 15% and 5%, is specifically shown in Table 4.Voltage conditions are first arranged to 120V, until
Blue bands go to concentration glue bottom and rear voltage-regulation 100V to blue bands are gone into glue bottom again.With Coomassie brilliant blue R-
250 (being purchased from traditional Chinese medicines reagent) dye 2h, are then soaked in shaking table with destainer, decolourize overnight untill clear background, as a result
As shown in Figure 1.Wherein, control group be using throw type leaven CHOOZIT RM 32 (purchased from red Knicks additive (on
Sea) Co., Ltd), obtained cheese the step of according to embodiment 7.
The separation gel of table 4 and concentration glue component list
As shown in Figure 1, in Cheese during Ripening, the various catabolites of albumen gradually produce and accumulation.Cheese into
The embodiment 7 and α-CN of control group electrophoresis band is without significant difference, embodiment 7 and the β-CN of control group when ripe 6th week (42d)
Electrophoresis band color approaches.
The volatile flavor substance analysis of the cheese of effect example 2
SPME SPME conditions：Cheese 5g, 30 DEG C of water bath with thermostatic control 10min obtained by Example 7, use
100um PDMS solid phase micro-extracting heads (being purchased from Supelco companies of the U.S.) absorption, adsorption time 30min.
Temperature programming condition setting：5min is kept using 60 DEG C as initial temperature after sample introduction, 120 are warming up to 5 DEG C/min
DEG C keep 5min, with 8 DEG C/min be warming up to 240 DEG C holding 10min, operation total time is 47min；Chromatogram column type number DB-5-MS,
250 DEG C, ion gun EI of injector temperature, 150 DEG C of level Four bar temperature, 280 DEG C, carrier gas He of transmission line temperature, the choosing of sample introduction pattern
Splitless injecting samples are selected, flow velocity 1mL/min, mode EI 70eV, 35~350m/z of mass scan range are ionized, as a result such as the institute of table 5
Show, the unit of numerical value is abundance in table 5.Wherein, control group is (to be purchased from Dan Nike using throw type leaven CHOOZIT RM32
This additive (Shanghai) Co., Ltd.), obtained cheese the step of according to embodiment 7.
The measurement result of the cheese main volatile flavor substance of table 5
As shown in Table 5, ketone, acid and ester type compound are the main sources of cheesy flavor, wherein to cheese characteristic flavor on basis group
The compound for dividing contribution maximum has 7 kinds, i.e. hexane, 2 pentanone, ethyl butyrate, n-butanol, heptanone, oxaloacetic acid and butyric acid.Ketone
The taste threshold of class material is relatively low, and has of a relatively high abundance in the cheese obtained by embodiment 7, to the flavor of cheese
Overall contribution is larger.Wherein, 3- hydroxy-2-butanones also impart the unique milk fragrance of Gouda cheese and fatty taste, and it contains
Amount is in the present embodiment also above control group.
The sensory evaluation of the cheese of effect example 3
This subjective appreciation personnel include 12 personnel for being engaged in food research, are familiar with subjective appreciation points for attention and comment
Minute mark is accurate.Total score is 50 points, and fraction is evaluated in accordance with table 6.Each assessment officer is independently evaluated, and clear water is used when changing sample every time
Gargle, as a result as shown in table 7.Wherein, control group is (to be added using throw type leaven CHOOZIT RM 32 purchased from red Knicks
Add agent (Shanghai) Co., Ltd.), obtained cheese the step of according to embodiment 7.
The cheese subjective appreciation method of table 6
The cheese results of sensory evaluation of table 7
Table 7 result explanation, the Gouda cheese (control group) that commercial fermentation agent is manufactured in terms of quality with effect example 7
Difference between the cheese of gained is not notable；In smell scoring is grown, the cheese of the gained of effect example 7 is distinctive in cheese
Scoring and total score in terms of cheese feature taste smell and bitter taste are all higher than control group.Therefore, the cheese of the gained of effect example 7
Grow with good quality and preferably smell.
The quality of the cheese of effect example 4
Cheese samples are the cheese obtained by ripe 60d embodiment 7, and (English is purchased from using TA-Hdi types texture analyser
Stable Micro Systems companies of state).Cheese is cut with sampler, formation diameter and height respectively 3cm,
1.5cm cylinder fritter, is placed in lock boxes, and 4h is preserved in 4 DEG C of refrigerators.
Location parameter：Probe fall off rate 1mm/s before measurement；Test rate 1mm/s；Pop one's head in backhaul speed 1mm/ after test
s；Depression distance 6mm；Lower compressive strain：50%；Trigger force：5g；Probe type P/5.Every group of measure 15 times.The functional characteristic of cheese
It is soft that data (hardness, elasticity, coherency, tackness and chewiness etc.) using texture analyser (TA-Hdi types) carry data processing
Part Exponent5.0 processing, as a result as shown in table 8.Wherein, control group is to use throw type leaven CHOOZIT RM
32 (being purchased from red Knicks additive (Shanghai) Co., Ltd.), obtained cheese the step of according to embodiment 7.
The cheese texture analysis result of table 8
Table 8 illustrates that the cheese of the gained of embodiment 7 is done in the indexs such as hardness, elasticity, chewiness and tackness with control group
For junket without significant difference, only hardness is more slightly higher than control cheese, illustrates cheese made by the cheese starter described in embodiment 1 (i.e.
The cheese of the gained of embodiment 7) meet the requirement of Gouda cheese in terms of texture, there are potentiality of the exploitation into cheese starter.
It should be understood that after the above of the present invention has been read, those skilled in the art can make various to the present invention
Change or modification, these equivalent form of values equally fall within the application appended claims limited range.
Claims (8)
- A kind of 1. cheese starter, it is characterised in that its zymophyte by Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) CGMCC No.10752, Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) CGMCC No.10749, Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) CGMCC No.10748 and Leuconostoc mesenteroides (Leuconostoc mesenteroides)CGMCC No.10750 is formed, Lactococcus lactis subsp. lactis CGMCC No.10752, the Lactococcus lactis subsp. lactis CGMCC No.10749, the Lactococcus lactis subsp. lactis CGMCC No.10748 and the Leuconostoc mesenteroides CGMCC No.10750 Viable count ratio be 1:1:1:1.
- 2. cheese starter as claimed in claim 1, it is characterised in that it also includes auxiliary material.
- 3. a kind of preparation method of cheese starter, it is characterised in that it comprises the following steps：(1) by Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, breast Yogurt coccus lactic acid subspecies CGMCC No.10748 and Leuconostoc mesenteroides CGMCC No.10750 are inoculated in culture medium, are obtained Culture；(2) Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis are obtained from the culture obtained by step (1) Lactic acid subspecies CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10748 and Leuconostoc mesenteroides CGMCC No.10750, according to Lactococcus lactis subsp. lactis CGMCC No.10752, Lactococcus lactis subsp. lactis CGMCC No.10749, Lactococcus lactis subsp. lactis CGMCC No.10748 and Leuconostoc mesenteroides CGMCC No.10750 viable count For 1:1:1:1 ratio mixing.
- 4. preparation method as claimed in claim 3, it is characterised in that the step of including activating before the inoculation described in step (1)； The algebraically of the activation was 2~3 generations；The culture medium of the activation is degreasing milk medium；The temperature of the activation is 28~32 ℃；And/or the time of the activation is 16~24 hours.
- 5. preparation method as claimed in claim 4, it is characterised in that the culture medium of step (1) described activation is 10% degreasing Newborn culture medium, the percentage are mass percent.
- 6. preparation method as claimed in claim 3, it is characterised in that the culture medium described in step (1) is degreasing milk medium； The temperature of step (1) described culture is 28~32 DEG C；The time of step (1) described culture is 16~24 hours；And/or step (1) number of the culture is 2~3 times.
- 7. preparation method as claimed in claim 3, it is characterised in that further comprising the steps of after the completion of step (2)：Add auxiliary Material, mixing.
- A kind of 8. application of cheese starter as described in any one of claim 1~2 in cheese is prepared.
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| CN102018054A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Low-fat surface mould mature soft cheese and preparation method thereof |
| CN103519022A (en) * | 2013-10-23 | 2014-01-22 | 遵义市金鼎农业科技有限公司 | Natural garlic powder-containing complete feed for broilers |
| CN104560830A (en) * | 2015-01-14 | 2015-04-29 | 东北农业大学 | Lactococcus lactis sub-specie lactis strain capable of producing high-yield lactic acid and application thereof |
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| CN102018054A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Low-fat surface mould mature soft cheese and preparation method thereof |
| CN103519022A (en) * | 2013-10-23 | 2014-01-22 | 遵义市金鼎农业科技有限公司 | Natural garlic powder-containing complete feed for broilers |
| CN104560830A (en) * | 2015-01-14 | 2015-04-29 | 东北农业大学 | Lactococcus lactis sub-specie lactis strain capable of producing high-yield lactic acid and application thereof |
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