Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

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dc.contributor.authorYerlikaya, Oktay
dc.contributor.authorOzer, Elif
dc.date.accessioned2019-10-27T22:13:59Z
dc.date.available2019-10-27T22:13:59Z
dc.date.issued2014
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this research, the probiotic Streptococcus thermophilus was inoculated into milk as co-culture to produce probiotic cheese. The effects of using Streptococcus thermophilus with other probiotic bacteria on cheese composition, and microbiological viability during 28 days of storage were investigated. Sensorial properties were determined only at 1st and 28th days of storage. The results showed that the use of Streptococcus thermophilus as co-culture in probiotic cheese production did not affect negatively the cheese components. Fat and dry matter properties of cheese weren't influenced by added probiotic bacteria. However, different level of pH, salt and lactic acid were detected. All probiotic bacteria were present in high levels throughout storage of cheeses, above 7 Log cfu.g(-1), threshold required for probiotic activity. Sensory panel showed that the highest average sensory evaluation points were recorded in cheeses made with Streptococcus thermophilus plus Lactobacillus casei, whereas other probiotic bacteria combinations had been affected less in regard to taste or appearance.en_US
dc.identifier.doi10.1590/1678-457X.6365
dc.identifier.endpage477en_US
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issn0101-2061en_US
dc.identifier.issn1678-457Xen_US
dc.identifier.issue3en_US
dc.identifier.startpage471en_US
dc.identifier.urihttps://doi.org/10.1590/1678-457X.6365
dc.identifier.urihttps://hdl.handle.net/11454/49919
dc.identifier.volume34en_US
dc.identifier.wosWOS:000344490000006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectprobiotic cheeseen_US
dc.subjectStreptococcus thermophilusen_US
dc.subjectfresh white cheeseen_US
dc.subjectcheese starteren_US
dc.subjectprobiotic bacteriaen_US
dc.titleProduction of probiotic fresh white cheese using co-culture with Streptococcus thermophilusen_US
dc.typeArticleen_US

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