کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
683614 889003 2009 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی تکنولوژی و شیمی فرآیندی
پیش نمایش صفحه اول مقاله
Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production
چکیده انگلیسی

In an attempt to seek for suitable dried cultures, thermally-dried kefir was employed as starter in hard-type cheese production and tested in cheeses ripened at 5, 18 and 22 °C. Both free and immobilised on casein kefir cells were used and compared to cheese made without starter culture. Cheese products made with free cells of kefir culture were characterized by longer preservation time, improved aroma, taste, texture characteristics and increased degree of openness. Volatile profiles obtained by GC/MS analysis revealed a 216% increase in total concentration of esters, organic acids, alcohols and carbonyl compounds between cheeses prepared with and without kefir culture.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Bioresource Technology - Volume 100, Issue 14, July 2009, Pages 3618–3624
نویسندگان
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