The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese

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dc.contributor.authorÖzer E.
dc.contributor.authorKesenkaş H.
dc.date.accessioned2019-10-27T08:01:06Z
dc.date.available2019-10-27T08:01:06Z
dc.date.issued2019
dc.departmentEge Üniversitesien_US
dc.description.abstractThe aim of this study was to determine the most appropriate culture combination and scalding temperature to provide standardization in the production of Mihaliç cheese. For this purpose, starter culture combinations consisting of Propionibacterium freudenreichii, Streptococcus thermophilus, Lactobacillus helveticus and Leuconostoc mesentroides subsp. cremoris were used. Two scalding temperatures (40 °C and 45 °C) were used for the Mihaliç cheese samples with same culture combinations. This study investigated the composition, acidity, proteolysis, lipolysis, microbial counts and sensory properties of Mihaliç cheese during 90 days of ripening. The lipolysis level was higher for cheese scalded at 40 °C. Eye formation, which is a characteristic feature of Mihaliç cheese, was seen in all cheese samples. The viability of the starters generally decreased significantly during ripening, and starter culture usage did not affect the characteristics of the cheeses adversely, which contrarily resulted in better sensory characteristics and increased ripening indexes in comparison to the control cheese. Especially the starter culture combination including P. freudenreichii, S. thermophilus and L. helveticus resulted in more desirable sensory characteristics. © 2019, Association of Food Scientists & Technologists (India).en_US
dc.description.sponsorship2011-ZRF-011en_US
dc.description.sponsorshipAcknowledgements This study was supported financially by the Ege University Scientific Research Fund (2011-ZRF-011). --en_US
dc.identifier.doi10.1007/s13197-019-03583-2
dc.identifier.endpage1211en_US
dc.identifier.issn0022-1155
dc.identifier.issn0022-1155en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1202en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-019-03583-2
dc.identifier.urihttps://hdl.handle.net/11454/24913
dc.identifier.volume56en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheese ripeningen_US
dc.subjectMihaliç cheeseen_US
dc.subjectPropionic aciden_US
dc.subjectStarter cultureen_US
dc.titleThe effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheeseen_US
dc.typeArticleen_US

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