| dc.contributor.author |
Kondyli, E |
en |
| dc.contributor.author |
Katsiari, MC |
en |
| dc.contributor.author |
Masouras, T |
en |
| dc.contributor.author |
Voutsinas, LP |
en |
| dc.date.accessioned |
2014-06-06T06:45:03Z |
|
| dc.date.available |
2014-06-06T06:45:03Z |
|
| dc.date.issued |
2002 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0308-8146(02)00132-2 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2222 |
|
| dc.subject |
Adjunct culture |
en |
| dc.subject |
Feta cheese |
en |
| dc.subject |
FFA |
en |
| dc.subject |
Low-fat cheese |
en |
| dc.subject |
Volatile compounds |
en |
| dc.subject.other |
2 butanone |
en |
| dc.subject.other |
acetaldehyde |
en |
| dc.subject.other |
acetoin |
en |
| dc.subject.other |
alcohol |
en |
| dc.subject.other |
fatty acid |
en |
| dc.subject.other |
volatile agent |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
cheese |
en |
| dc.subject.other |
food analysis |
en |
| dc.subject.other |
food composition |
en |
| dc.subject.other |
food control |
en |
| dc.subject.other |
Lactobacillus delbrueckii |
en |
| dc.subject.other |
lipid composition |
en |
| dc.subject.other |
lipolysis |
en |
| dc.subject.other |
sampling |
en |
| dc.subject.other |
temperature |
en |
| dc.subject.other |
Lactococcus |
en |
| dc.subject.other |
Lactococcus lactis subsp. cremoris |
en |
| dc.subject.other |
Lactococcus lactis subsp. lactis |
en |
| dc.title |
Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0308-8146(02)00132-2 |
en |
| heal.publicationDate |
2002 |
en |
| heal.abstract |
The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris, added at the level of 0.06 and 0.09% (w/w) to cheese milk, on lipolysis and formation of volatile compounds was studied. Two controls, a full-fat (∼22% fat) and a low-fat cheese (∼7% fat) were also prepared. The results indicated that the adjunct-treated low-fat cheeses had higher total free fatty acid (TFFA) levels than the low-fat control cheese but lower than the full-fat control cheese. The full-fat cheese had significantly higher levels of TFFA than the low-fat control. Almost the same volatile compounds were identified in the four cheeses. The adjunct culture containing low-fat cheeses had higher levels of acetaldehyde, 2-butanone, ethanol and acetoin than low-fat control cheese and even higher than the full-fat cheese. Copyright © 2002 Elsevier Science Ltd. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
79 |
en |
| dc.identifier.doi |
10.1016/S0308-8146(02)00132-2 |
en |
| dc.identifier.spage |
199 |
en |
| dc.identifier.epage |
205 |
en |