期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 70, 期 4, 页码 583-591出版社
WILEY
DOI: 10.1111/1471-0307.12377
关键词
Low-fat; Cheese; Starter culture; Proteolysis; Ripening; Tulum cheese
资金
- Scientific Research Project Coordination Unit of Ordu University (Ordu, Turkey) [AR-1243]
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据