The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihalic cheese
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer India
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this study was to determine the most appropriate culture combination and scalding temperature to provide standardization in the production of Mihalic 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 degrees C and 45 degrees C) were used for the Mihalic cheese samples with same culture combinations. This study investigated the composition, acidity, proteolysis, lipolysis, microbial counts and sensory properties of Mihalic cheese during 90 days of ripening. The lipolysis level was higher for cheese scalded at 40 degrees C. Eye formation, which is a characteristic feature of Mihalic 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.
Açıklama
Anahtar Kelimeler
Mihalic cheese, Propionic acid, Starter culture, Cheese ripening
Kaynak
Journal of Food Science and Technology-Mysore
WoS Q Değeri
Q3
Scopus Q Değeri
Cilt
56
Sayı
3
