Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter

GONCU A., Alpkent Z.

INTERNATIONAL DAIRY JOURNAL, cilt.15, sa.6-9, ss.771-776, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 6-9
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.idairyj.2004.10.008
  • Dergi Adı: INTERNATIONAL DAIRY JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.771-776
  • Anahtar Kelimeler: starter culture, kefir, white pickled cheese, chemical and sensory properties, PROTEOLYSIS, MILK
  • Akdeniz Üniversitesi Adresli: Evet

Özet

We examined the sensory and chemical properties during a 120-day ripening period of white pickled cheeses produced using kefir, yoghurt, or commercial cheese cultures as the starter. Starter culture type had a significant impact on acidity, pH, salt, and fat levels in cheese (p < 0.01), as well as on ash level, appearance, and odour properties (p < 0.05). During ripening, culture type significantly affected titratable acidity, pH, total solids, fat content, protein content, water-soluble nitrogen content, degree of ripening, and scores for texture, odour, taste, and over-all sensory properties (p < 0.01), and also significantly affected ash content (p < 0.05). The fat in dry matter in cheese was not affected by starter culture or ripening period. Scores for appearance, structure, and odour were rated highest in white cheese samples produced by using kefir culture. Kefir can be successfully used as a starter culture in production of white pickled cheese. (c) 2005 Elsevier Ltd. All rights reserved.