Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk

被引：9
作者：
Kumar, Sanjeev [1 ]
Kanawjia, Suresh K. [1 ]
Kumar, Suryamani [1 ]
机构：
[1] Natl Dairy Res Inst, Dairy Technol Div, Karnal 132001, Haryana, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 08期
关键词：
Buffalo milk; Feta-type cheese; Starter adjunct; Sensory characteristics; Textural characteristics; FAT CHEDDAR CHEESE; REDUCED-FAT; CASEIN/FAT RATIO; TECHNOLOGY; HELVETICUS; LIPOLYSIS; LEVEL;
D O I：
10.1007/s13197-014-1560-y
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Feta-type cheese was made from buffalo milk using commercial adjunct culture of Lactobacillus helveticus and Lactobacillus casei along with standard mesophillic cheese cultures. The sensory, biochemical and texture characteristics of the experimental cheeses were studied during ripening. Expert panellists observed, significant differences (P < 0.01) between the control and the experimental cheeses. The pH, titratable acidity, soluble protein and free fatty acid content of the experimental cheeses were found to be significantly (P < 0.01) higher than those of the control. The texture parameter values of the experimental cheeses were found to be significantly (P < 0.01) lower than values of the control.
引用
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页码：5021 / 5029
页数：9
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