Effect of different concentrated cultures on the proteolysis and organoleptic characteristics of Feta cheese

dc.contributor.author	Pappa, HC	en
dc.contributor.author	Anyfantakis, EM	en
dc.date.accessioned	2014-06-06T06:44:37Z
dc.date.available	2014-06-06T06:44:37Z
dc.date.issued	2001	en
dc.identifier.issn	00263788	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1982
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0039251750&partnerID=40&md5=5899bdacd2dc2269169568a863c239a2	en
dc.title	Effect of different concentrated cultures on the proteolysis and organoleptic characteristics of Feta cheese	en
heal.type	journalArticle	en
heal.publicationDate	2001	en
heal.abstract	The effect of the addition of different lyophilized concentrated cultures direct into cheese milk on the proteolysis and organoleptic characteristics of Feta cheese was investigated. Cheeses made with thermophilic or control cultures had significantly higher values for water-soluble nitrogen (WSN) and trichloro acetic acid-soluble nitrogen (TCA-N)% of TN) compared to those of cheeses made with mesophilic or mixed cultures. The use of mesophilic or mixed culture resulted in cheeses, which had higher flavour scores than those of cheeses made with control or thermophilic cultures. However, despite their higher flavour scores these cheeses had a grainy body texture and were very acidic in taste.	en
heal.journalName	Milchwissenschaft	en
dc.identifier.issue	7	en
dc.identifier.volume	56	en
dc.identifier.spage	384	en
dc.identifier.epage	391	en