کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8979040 | 1553696 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
We examined the sensory and chemical properties during a 120-day ripening period of white pickled cheeses produced using kefir, yoghurt, or commercial cheese cultures as the starter. Starter culture type had a significant impact on acidity, pH, salt, and fat levels in cheese (p<0.01), as well as on ash level, appearance, and odour properties (p<0.05). During ripening, culture type significantly affected titratable acidity, pH, total solids, fat content, protein content, water-soluble nitrogen content, degree of ripening, and scores for texture, odour, taste, and over-all sensory properties (p<0.01), and also significantly affected ash content (p<0.05). The fat in dry matter in cheese was not affected by starter culture or ripening period. Scores for appearance, structure, and odour were rated highest in white cheese samples produced by using kefir culture. Kefir can be successfully used as a starter culture in production of white pickled cheese.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 15, Issues 6â9, JuneâSeptember 2005, Pages 771-776
Journal: International Dairy Journal - Volume 15, Issues 6â9, JuneâSeptember 2005, Pages 771-776
نویسندگان
A. Goncu, Z. Alpkent,