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
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter
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 6–9, June–September 2005, Pages 771-776
نویسندگان
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