Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures

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	2014-06-06T06:45:33Z
dc.date.available	2014-06-06T06:45:33Z
dc.date.issued	2003	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/S0308-8146(02)00513-7	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/2499
dc.subject	FFA	en
dc.subject	Kefalograviera cheese	en
dc.subject	Low-fat cheese	en
dc.subject	Special culture	en
dc.subject	Volatile compounds	en
dc.subject.other	2,3 butanedione	en
dc.subject.other	acetic acid	en
dc.subject.other	acetoin	en
dc.subject.other	alcohol derivative	en
dc.subject.other	fat	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	cheesemaking	en
dc.subject.other	fat content	en
dc.subject.other	food analysis	en
dc.subject.other	lipid analysis	en
dc.subject.other	lipid composition	en
dc.subject.other	lipolysis	en
dc.subject.other	starter culture	en
dc.title	Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0308-8146(02)00513-7	en
heal.publicationDate	2003	en
heal.abstract	Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with a regular starter culture, CH-1, for their effects on lipolysis and volatile compounds in a low-fat (9.5%), high moisture (49.6%) Kefalograviera-type cheese during aging. A full-fat control Kefalograviera cheese (30.8% fat, 37.8% moisture) was also made with the regular starter culture. The results indicated that the experimental low-fat cheeses had a higher, but not significantly, total FFA content than the control low-fat cheese and a significantly lower level than the full-fat cheese. The experimental cheeses had also significantly higher levels of acetone at 90 days and acetic acid, diacetyl and acetoin at 180 days than the control low-fat cheese which had significantly higher levels of butan-2-ol and butan-2-one than the former cheeses at both sampling ages. © 2003 Elsevier Science Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	2	en
dc.identifier.volume	82	en
dc.identifier.doi	10.1016/S0308-8146(02)00513-7	en
dc.identifier.spage	203	en
dc.identifier.epage	209	en