Abstract Four Tetilla-type cheeses were made in duplicate from pasteurised cows' milk. A control cheese was manufactured with a mesophilic commercial dl -starter only, and the other three cheeses were made with the same starter plus (i) an adjunct culture of a high-diacetyl producer Lactobacillus plantarum strain obtained from camel milk, (ii) an adjunct culture of a peptidolytic Lactobacillus brevis strain isolated from the same source, or (iii) a combination of both adjuncts. After 28 days of ripening, the abundance of the volatiles acetic acid, hexanoic acid, ethyl butanoate and ethyl hexanoate, as well as the scores for flavour preference were significantly (P

中文翻译：

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从骆驼奶中提取的精选嗜温乳杆菌菌株对短熟压榨牛奶奶酪模型的挥发性和感官特性的影响

摘要 四种 Tetilla 型奶酪由巴氏杀菌牛奶制成，一式两份。对照奶酪仅使用中温商业 dl 发酵剂制造，其他三种奶酪使用相同的发酵剂加上 (i) 从骆驼奶中获得的高双乙酰生产者植物乳杆菌菌株的辅助培养物，(ii)从同一来源分离的肽分解短乳杆菌菌株的辅助培养物，或 (iii) 两种辅助物的组合。成熟28 d后，醋酸、己酸、丁酸乙酯和己酸乙酯挥发物的丰度以及风味偏好的得分显着（P