The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripening

被引：16
|
作者：
Celik, Omer Faruk [1 ]
Tarakci, Zekai [1 ]
机构：
[1] Ordu Univ, Fac Agr, Dept Food Engn, TR-52200 Ordu, Turkey
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2017年 / 70卷 / 04期
关键词：
Low-fat; Cheese; Starter culture; Proteolysis; Ripening; Tulum cheese; KEFALOGRAVIERA-TYPE CHEESE; PROTEOLYSIS;
D O I：
10.1111/1471-0307.12377
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Three different commercial starter cultures, Choozit MA 11 (MA), Choozit BT 01 (BT) and Choozit Feta A (Feta), were used to remedy textural and aromatic defects and improve the overall quality of low-fat Tulum cheeses. Chemical and sensory analyses as well as electrophoresis were performed. Supplemental yoghurt bacteria and Lactobacillus helveticus were found to be key contributors in proteolysis with varying protein breakdown capacities. The results suggest that using appropriate culture combinations could result in low-fat Tulum cheeses with better sensory characteristics and proteolysis rates.
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页码：583 / 591
页数：9
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