| dc.contributor.author |
Kaminarides, S |
en |
| dc.contributor.author |
Parsschopoulos, N |
en |
| dc.contributor.author |
Beri, I |
en |
| dc.date.accessioned |
2014-06-06T06:44:02Z |
|
| dc.date.available |
2014-06-06T06:44:02Z |
|
| dc.date.issued |
1999 |
en |
| dc.identifier.issn |
1364-727X |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1638 |
|
| dc.subject.classification |
Food Science & Technology |
en |
| dc.subject.other |
EWES MILK |
en |
| dc.subject.other |
PRODUCTS |
en |
| dc.title |
Combined effects of concentrated thermophilic and mesophilic cultures and conditions of curd acidifications on the manufacture and quality of kasseri cheese |
en |
| heal.type |
journalArticle |
en |
| heal.language |
English |
en |
| heal.publicationDate |
1999 |
en |
| heal.abstract |
The effect of four process variables on the biological acidification of curd to be used for the manufacture of kasseri cheese was examined The variables were (i) concentrated starter cultures: a thermophilic mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus compared with a blend of Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris and Lactobacillus casei subsp casei, and (ii) acidification temperatures: 30 and 40 degrees C for the thermophilic cultures and 20 and 30 degrees C for the mesophiles. The use of concentrated starter cultures enabled the cheese to be made in one day as compared with three in the traditional system usually using raw milk and no culture. The mesophilic blend combined with a lower scalding temperature (35 degrees C) gave a higher yield than the alternative culture, and the cheeses were higher in total solids, acidity and salt; the same cheeses were also harder and less elastic. The use of mesophilic cultures and a low acidification temperature (20 degrees C) is recommended. |
en |
| heal.publisher |
SOC DAIRY TECHNOLOGY |
en |
| heal.journalName |
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
52 |
en |
| dc.identifier.isi |
ISI:000079675500002 |
en |
| dc.identifier.spage |
11 |
en |
| dc.identifier.epage |
19 |
en |