The effects of some starter cultures on the properties of Turkish White cheese

Dagdemir E., CELIK ş., OZDEMIR S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.56, sa.4, ss.215-218, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 56 Sayı: 4
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1046/j.1471-0307.2003.00103.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.215-218
  • Anahtar Kelimeler: commercial starter culture, composition, ripening, white cheese, CHEDDAR CHEESE, PROTEOLYSIS
  • Atatürk Üniversitesi Adresli: Evet

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).