| dc.contributor.author |
Kondyli, E |
en |
| dc.contributor.author |
Massouras, T |
en |
| dc.contributor.author |
Katsiari, MC |
en |
| dc.contributor.author |
Voutsinas, LP |
en |
| dc.date.accessioned |
2014-06-06T06:45:31Z |
|
| dc.date.available |
2014-06-06T06:45:31Z |
|
| dc.date.issued |
2003 |
en |
| dc.identifier.issn |
09586946 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0958-6946(02)00144-9 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2482 |
|
| dc.subject |
Adjunct culture |
en |
| dc.subject |
FFA |
en |
| dc.subject |
Kefalograviera cheese |
en |
| dc.subject |
Low-fat cheese |
en |
| dc.subject |
Volatile compounds |
en |
| dc.subject.other |
Lactobacillus casei |
en |
| dc.subject.other |
Lactococcus |
en |
| dc.subject.other |
Lactococcus lactis subsp. cremoris |
en |
| dc.subject.other |
Lactococcus lactis subsp. lactis |
en |
| dc.subject.other |
Ovis |
en |
| dc.title |
Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0958-6946(02)00144-9 |
en |
| heal.publicationDate |
2003 |
en |
| heal.abstract |
The effect of two commercial adjunct cultures, LBC 80 (Lactobacillus casei subsp, rhamnosus) and CR-213 (containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) on lipolysis and the formation of volatile compounds in low-fat hard ewes' milk cheese of the Kefalograviera-type was investigated. Two controls, a full-fat cheese (30.6 g fat 100 g cheese-1, 37.8 g moisture 100 g cheese-1) and a low-fat cheese (9.7 g fat 100 g cheese-1, 48.6 g moisture 100 g cheese-1, made using a modified procedure) were also prepared. The results indicated that the low-fat cheeses made using the adjunct cultures had significantly higher total levels of free fatty acid (TFFA) than the control low-fat cheese but significantly lower levels than the control full-fat cheese. Almost the same volatile compounds were identified in the four cheeses. The low-fat cheeses made with the adjunct cultures had higher levels of acetone, diacetyl and acetoin than the control low-fat cheese but lower levels than the full-fat cheese. © 2003 Elsevier Science Ltd. All rights reserved. |
en |
| heal.journalName |
International Dairy Journal |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
13 |
en |
| dc.identifier.doi |
10.1016/S0958-6946(02)00144-9 |
en |
| dc.identifier.spage |
47 |
en |
| dc.identifier.epage |
54 |
en |