Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening

被引：0
作者：
Sanjeev Kumar
S. K. Kanawjia
Suryamani Kumar
Sunil Khatkar
机构：
[1] Dairy Technology Division,
[2] NDRI,undefined
来源：
Journal of Food Science and Technology | 2014年 / 51卷
关键词：
Starter culture; Buffalo milk; Feta cheese; Ripening; Textural characteristics;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese was investigated during ripening period up to two months. The textural characteristics of buffalo milk Feta type cheese in terms of hardness, cohesiveness, springiness, gumminess and chewiness were analyzed by using textural profile analyzer. The maximum hardness was found with cheese made using 1% culture, while the minimum was found with 2% culture. The cohesiveness and springiness decreased as the level of addition of starter culture increased. The chewiness of cheese also decreased, as the rate of addition of starter culture increased for cheese making. In addition to this, yield, moisture, fat, FDM, protein, salt and S/M of fresh buffalo milk Feta type cheese increased with the increase in rate of addition of starter culture; however, TS of experimental cheeses decreased.
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页码：800 / 804
页数：4
相关论文
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