Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese

dc.contributor.author	Pappa, EC	en
dc.contributor.author	Kandarakis, I	en
dc.contributor.author	Mallatou, H	en
dc.date.accessioned	2014-06-06T06:47:41Z
dc.date.available	2014-06-06T06:47:41Z
dc.date.issued	2007	en
dc.identifier.issn	02608774	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.jfoodeng.2006.01.038	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3755
dc.subject	Culture	en
dc.subject	Instron	en
dc.subject	Milk	en
dc.subject	Rheology	en
dc.subject	Teleme	en
dc.subject	Texture	en
dc.subject	White-brined cheese	en
dc.subject.other	Food storage	en
dc.subject.other	Fracture	en
dc.subject.other	Hardness	en
dc.subject.other	Rheology	en
dc.subject.other	Textures	en
dc.subject.other	Culture	en
dc.subject.other	Instron	en
dc.subject.other	Mesophilic culture	en
dc.subject.other	Teleme	en
dc.subject.other	Textural characteristics	en
dc.subject.other	Thermophilic culture	en
dc.subject.other	White-brined cheese	en
dc.subject.other	Dairy products	en
dc.subject.other	Compression	en
dc.subject.other	Food Storage	en
dc.subject.other	Hardness	en
dc.subject.other	Milk	en
dc.subject.other	Capra hircus	en
dc.subject.other	Ovis aries	en
dc.title	Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2006.01.038	en
heal.publicationDate	2007	en
heal.abstract	Teleme cheese was made from sheep's milk, or goat's milk or cow's milk using a thermophilic culture, or a mesophilic culture or a mixture of thermophilic-mesophilic culture. The effect of different types of milk and cultures on textural characteristics of Teleme cheese was examined, during storage. The force at the point of fracture, the compression at the point of fracture and the hardness decreased during the storage period, regardless of the type of milk and culture used. Goat's milk resulted in harder cheeses, with a higher force at the point of fracture and a higher compression at the point of fracture than cheeses made from sheep's or cow's milk, regardless of the culture used and the age examined. Cheeses made from sheep's or cow's milk did not differ significantly in the above parameters. Mesophilic culture resulted in cheeses with significantly higher hardness, compression and force at the point of fracture compared to those of cheeses made from thermophilic culture, regardless of kind of milk and the age of cheeses examined. Mixed culture, sometimes behaved as the thermophilic culture and sometimes as the mesophilic culture. © 2006 Elsevier Ltd. All rights reserved.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.issue	1	en
dc.identifier.volume	79	en
dc.identifier.doi	10.1016/j.jfoodeng.2006.01.038	en
dc.identifier.spage	143	en
dc.identifier.epage	149	en