کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1188843 | 963499 | 2006 | 6 صفحه PDF | دانلود رایگان |
The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis susp. lactis and added at the level of 0.6 g kg−1 or 0.9 g kg−1 cheese milk) on the organic acid (OA) content of low-fat Feta-type cheese was studied. Full-fat (∼220 g kg−1) and a low-fat (∼70 g kg−1) cheeses were used as controls. The main OA of all cheeses throughout ripening were lactic, citric and acetic acids. The effect of ripening time was significant (P < 0.05) for all OA but treatments did not affect acetic, succinic and uric acids. Cheeses with lower fat content were found to contain significantly (P < 0.05) more lactic and citric but less butyric acid than the full-fat control. The addition of the adjunct culture had a positive effect on butyric acid, propionic acid and acetoin content. The use of the adjunct culture could enhance the production of OA in low-fat Feta-type cheeses with eventual positive effect on their sensory properties.
Journal: Food Chemistry - Volume 98, Issue 4, 2006, Pages 658–663