The effects of some starter cultures on the properties of Turkish White cheese
Özet
White cheese samples were manufactured from bovine milk using three different commercial direct vat starter cultures (DVS-1, -2 and -3) and a lyophilized culture, and ripened at 4 +/- 1degreesC for 90 days. The composition, titratable acidity and ripening indices of the cheese samples were determined on the 2nd, 30th, 60th and 90th days of ripening. The ratios of total solids, protein and fat were higher for cheeses manufactured using DVS-2 and lyophilized cultures but the titratable acidity in cheese produced using DVS-3 and lyophilized cultures was higher (P < 0.01). The mean value of the ripening indices of the cheese produced using the lyophilized culture was lower than the cheeses produced with added DVS cultures (P < 0.05). The total solids, ash, salt ratios, titratable acidity and ripening indices values increased for all types of white cheeses during ripening (P < 0.05).
Anahtar kelimeler
Atıf için künye
Dağdemir, E., CELIK, Ş., & Özdemir, S. (2003). The effects of some starter cultures on the properties of Turkish White cheese. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 56(4), 215–218. https://doi.org/10.1046/j.1471-0307.2003.00103.x
BibTeX
@article{dagdemir2003-269855,
author = {Dağdemir, Elif and CELIK, şerafettin and Özdemir, Salih},
title = {The effects of some starter cultures on the properties of Turkish White cheese},
journal = {INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY},
year = {2003},
volume = {56},
number = {4},
pages = {215--218},
issn = {1364-727X},
doi = {10.1046/j.1471-0307.2003.00103.x},
url = {https://akademik.atauni.edu.tr/yayinlar/269855-the-effects-of-some-starter-cultures-on-the-properties-of-turkish-white-cheese}
}