| dc.contributor.author |
Dimitrellou, D |
en |
| dc.contributor.author |
Kandylis, P |
en |
| dc.contributor.author |
Mallouchos, A |
en |
| dc.contributor.author |
Komaitis, M |
en |
| dc.contributor.author |
Koutinas, AA |
en |
| dc.contributor.author |
Kourkoutas, Y |
en |
| dc.date.accessioned |
2014-06-06T06:50:16Z |
|
| dc.date.available |
2014-06-06T06:50:16Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodchem.2009.06.052 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5004 |
|
| dc.subject |
Feta-type cheese |
en |
| dc.subject |
Free amino acids |
en |
| dc.subject |
Nitrogen fractions |
en |
| dc.subject |
Proteolysis |
en |
| dc.subject |
Whey-cheese |
en |
| dc.subject.other |
amino acid |
en |
| dc.subject.other |
nitrogen |
en |
| dc.subject.other |
phosphotungstic acid |
en |
| dc.subject.other |
trichloroacetic acid |
en |
| dc.subject.other |
acidity |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
cheese |
en |
| dc.subject.other |
cheese ripening |
en |
| dc.subject.other |
dairy product |
en |
| dc.subject.other |
feta |
en |
| dc.subject.other |
freeze drying |
en |
| dc.subject.other |
kefir |
en |
| dc.subject.other |
moisture |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
protein degradation |
en |
| dc.subject.other |
sensory evaluation |
en |
| dc.subject.other |
starter culture |
en |
| dc.subject.other |
whey |
en |
| dc.title |
Effect of freeze-dried kefir culture on proteolysis in feta-type and whey-cheeses |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodchem.2009.06.052 |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
The effect of freeze-dried kefir culture on the proteolysis of feta-type and whey-cheese was investigated. All nitrogen fractions increased during ripening. Although no significant differences were observed in total nitrogen (TN), the levels of water-soluble nitrogen (WSN), pH 4.4-soluble nitrogen (SN), 12% trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN) were significantly higher in cheeses produced by freeze-dried kefir culture during the later stages of ripening. Content of total free amino acids (FAA) was significantly affected by freeze-dried kefir starter culture and it was continuously increased in kefir-cheese while, in rennet-cheese it was increased up to 30 days of ripening and then slightly decreased. On the other hand, FAA content continuously decreased in kefir-whey-cheese whereas it increased in whey-cheese. The cheese samples produced by freeze-dried kefir as starter culture were characterised as high-quality products during the preliminary sensory evaluation and they were accepted by the panel. Overall, the use of freeze-dried kefir suggested acceleration of cheese ripening and resulted in improved sensory characteristics. © 2009 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
119 |
en |
| dc.identifier.doi |
10.1016/j.foodchem.2009.06.052 |
en |
| dc.identifier.spage |
795 |
en |
| dc.identifier.epage |
800 |
en |