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the effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of uf-feta cheese analogue during ripening
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نویسنده
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gholamhosseinpour a. a. ,mazaheri tehrani m. ,razavi m. a.
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منبع
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پژوهش هاي علوم و صنايع غذايي ايران - 2022 - دوره : 17 - شماره : 6 - صفحه:153 -166
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چکیده
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Uf- feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). in this research, the influence of commercial starter cultures (safeit 2, frc- 65 and r- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, salt, acidity, ph), biochemical (ph 4.6, tca, pta-soluble nitrogen, acid degree value) and sensory (color and appearance, aroma, texture, flavor and total acceptance) characteristics of uf- feta cheese analogues was investigated. according to our results, the starter culture types were known to have a significant effect (p≤ 0.05) on ph, %salt, %protein, and ph 4.6- soluble nitrogen of cheeses, whereas the other chemical properties were not affected by them. ripening time only significantly (p≤ 0.05) influenced %acidity, ph, %salt, acid degree value (meq acid 100 g-1 fat), %protein and %proteolysis products of samples. also, the starter culture and ripening time did not affect the sensory properties significantly, excluding color and appearance, however, the produced cheeses from safeit 2 had higher sensory scores compared with the others containing frc- 65 and r- 704 cultures.
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کلیدواژه
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analogue cheese ,lactic acid bacteria ,ripening time ,starter culture
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آدرس
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jahrom university, faculty of agriculture, department of food science and technology, iran, ferdowsi university of mashhad, faculty of agriculture, department of food science and technology, iran, ferdowsi university of mashhad, faculty of agriculture, department of food science and technology, iran
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پست الکترونیکی
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s.razavi@um.ac.ir
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The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening
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Authors
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Gholamhosseinpour A. A. ,Mazaheri Tehrani M. ,Razavi M. A.
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Abstract
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UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, salt, acidity, pH), biochemical (pH 4.6, TCA, PTA-soluble nitrogen, acid degree value) and sensory (color and appearance, aroma, texture, flavor and total acceptance) characteristics of UF- Feta cheese analogues was investigated. According to our results, the starter culture types were known to have a significant effect (P≤ 0.05) on pH, %salt, %protein, and pH 4.6- soluble nitrogen of cheeses, whereas the other chemical properties were not affected by them. Ripening time only significantly (P≤ 0.05) influenced %acidity, pH, %salt, acid degree value (meq acid 100 g-1 fat), %protein and %proteolysis products of samples. Also, the starter culture and ripening time did not affect the sensory properties significantly, excluding color and appearance, however, the produced cheeses from SafeIT 2 had higher sensory scores compared with the others containing FRC- 65 and R- 704 cultures.
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Keywords
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