Dimitrellou, D., Kourkoutas, Y., Banat, Ibrahim, Marchant, R. and Koutinas, A. A. (2007) Whey-cheese production using freeze-dried kefir culture as a starter. JOURNAL OF APPLIED MICROBIOLOGY, 103 (4). pp. 1170-1183. [Journal article]
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Aims: The aim of the present study was to evaluate the use of a freeze-dried kefir culture in the production of a novel type of whey-cheese similar to traditional Greek Myzithra-cheese, to achieve improvement of the quality characteristics of the final product and the extension of shelf-life. Methods and Results: The use of kefir culture as a starter led to increased lactic acid concentrations and decreased pH values in the final product compared with whey-cheese without starter culture. The effect of the starter culture on production of aroma-related compounds responsible for cheese flavour was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Spoilage in unsalted kefir-whey-cheese was observed on the thirteenth and the twentieth day of preservation at 10 and 5 degrees C, respectively, while the corresponding times for unsalted whey-cheese preservation were 11 and 14 days. Conclusions: The cheeses produced were characterized as high-quality products during the preliminary sensory evaluation. An indication of increased preservation time was attributed to the freeze-dried kefir culture, which also seemed to suppress growth of pathogens. Significance and Impact of the Study: The results suggested the use of kefir culture as a means to extend the shelf-life of dairy products with reduced or no salt content.
|Item Type:||Journal article|
|Faculties and Schools:||Faculty of Life and Health Sciences > School of Biomedical Sciences|
|Research Institutes and Groups:||Biomedical Sciences Research Institute|
Biomedical Sciences Research Institute > Pharmaceutical Science and Practice
|Deposited By:||Professor Roger Marchant|
|Deposited On:||16 Dec 2009 09:32|
|Last Modified:||16 May 2012 11:54|
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