| dc.contributor.author |
Kandarakis, I |
en |
| dc.contributor.author |
Moatsou, G |
en |
| dc.contributor.author |
Georgala, AIK |
en |
| dc.contributor.author |
Kaminarides, S |
en |
| dc.contributor.author |
Anifantakis, E |
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 |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0308-8146(00)00245-4 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1983 |
|
| dc.subject |
Biochemical characteristics |
en |
| dc.subject |
Draining temperature |
en |
| dc.subject |
Feta |
en |
| dc.subject.other |
amino acid |
en |
| dc.subject.other |
fatty acid |
en |
| dc.subject.other |
peptide |
en |
| dc.subject.other |
acidification |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
biochemistry |
en |
| dc.subject.other |
cheese |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
extraction |
en |
| dc.subject.other |
feta |
en |
| dc.subject.other |
food processing |
en |
| dc.subject.other |
hydrolysis |
en |
| dc.subject.other |
Lactococcus lactis |
en |
| dc.subject.other |
milk |
en |
| dc.subject.other |
moisture |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
temperature |
en |
| dc.title |
Effect of draining temperature on the biochemical characteristics of Feta cheese |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0308-8146(00)00245-4 |
en |
| heal.publicationDate |
2001 |
en |
| heal.abstract |
Two different draining temperatures, 15 and 21°C were applied to five Feta cheese curds made with different starters, containing mesophilic or thermophilic strains or mixtures of them. After 20 h of draining, the pH of curds made with thermophilic starters ranged from 5.28 to 5.49. The draining temperature significantly affected (P<0.05) the pH and the total solids of the cheeses. The inclusion of whey proteins in the cheese curd due to the insufficient draining of cheeses at 15°C, resulted in higher water-soluble nitrogen (WSN), as % of total nitrogen content. Free amino acid contents were significantly affected (P<0.05) by the draining temperature and by the presence of thermophilic lactobacilli in the starter mixture. Draining temperature also significantly affected (P<0.05) residual αs- and β-casein and the RP-HPLC profiles of the WSN. The C2:0 to C8:0 free fatty acids, hardness (kg) and fracturability (kg), as well as the total organoleptic scores, were significantly (P<0.05) higher in feta drained at 21°C. Copyright © 2001 Elsevier Science Ltd. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.issue |
3 |
en |
| dc.identifier.volume |
72 |
en |
| dc.identifier.doi |
10.1016/S0308-8146(00)00245-4 |
en |
| dc.identifier.spage |
369 |
en |
| dc.identifier.epage |
378 |
en |