| dc.contributor.author |
KAMINARIDES, SE |
en |
| dc.contributor.author |
ANIFANTAKIS, EM |
en |
| dc.contributor.author |
BALIS, C |
en |
| dc.date.accessioned |
2014-06-06T06:42:18Z |
|
| dc.date.available |
2014-06-06T06:42:18Z |
|
| dc.date.issued |
1992 |
en |
| dc.identifier.issn |
0037-9840 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/551 |
|
| dc.subject.classification |
Food Science & Technology |
en |
| dc.title |
CHANGES IN KOPANISTI CHEESE DURING RIPENING USING SELECTED PURE MICROBIAL CULTURES |
en |
| heal.type |
journalArticle |
en |
| heal.language |
English |
en |
| heal.publicationDate |
1992 |
en |
| heal.abstract |
Four combinations of pure microbial cultures previously isolated from Kopanisti cheese were used and assessed as inoculums of the fresh cheese curd, instead of the ripe Kopanisti of questionable quality which is traditionally used. These cultures were Penicillium K1; Penicillium K1 + Trichosporon beigelii; Penicillium K1 + Kluyveromyces marxianus var lactis; and Penicillium K1 + Rhodotorula mucilaginosa. The cheeses produced were all of good quality with no significant differences in organoleptic evaluation, moisture or free fatty acid content, although significant differences in pH and cheese proteolysis were found. In all ripe cheeses the yeasts of Trichosporon beigelii and Kluyveromyces marxianus var lactis were the predominant species, while the mould Penicillium K1 was not found. These pure microbial cultures, especially the combination of Penicillium K1 + Trichosporon beigelii, show that it is possible to successfully substitute the inoculum of ripe Kopanisti cheese. |
en |
| heal.publisher |
SOC DAIRY TECHNOLOGY |
en |
| heal.journalName |
JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
45 |
en |
| dc.identifier.isi |
ISI:A1992HV65300005 |
en |
| dc.identifier.spage |
56 |
en |
| dc.identifier.epage |
60 |
en |