| dc.contributor.author |
Maniou, D |
en |
| dc.contributor.author |
Tsala, A |
en |
| dc.contributor.author |
Moschopoulou, E |
en |
| dc.contributor.author |
Giannoglou, M |
en |
| dc.contributor.author |
Taoukis, P |
en |
| dc.contributor.author |
Moatsou, G |
en |
| dc.date.accessioned |
2014-06-06T06:52:27Z |
|
| dc.date.available |
2014-06-06T06:52:27Z |
|
| dc.date.issued |
2013 |
en |
| dc.identifier.issn |
19585586 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1007/s13594-012-0060-y |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6024 |
|
| dc.subject |
Feta |
en |
| dc.subject |
High pressure |
en |
| dc.subject |
Intracellular enzymes |
en |
| dc.subject |
Proteolysis |
en |
| dc.subject |
Starter |
en |
| dc.subject.other |
Amino peptidase |
en |
| dc.subject.other |
Biochemical characteristics |
en |
| dc.subject.other |
Cheese ripening process |
en |
| dc.subject.other |
Chymosin |
en |
| dc.subject.other |
Enzymatic activities |
en |
| dc.subject.other |
Feta |
en |
| dc.subject.other |
Feta cheese |
en |
| dc.subject.other |
High pressure |
en |
| dc.subject.other |
Intracellular enzyme |
en |
| dc.subject.other |
Lactate dehydrogenase activities |
en |
| dc.subject.other |
Mesophilic |
en |
| dc.subject.other |
Phosphotungstic acid |
en |
| dc.subject.other |
Proteolytic enzyme |
en |
| dc.subject.other |
Antigen-antibody reactions |
en |
| dc.subject.other |
High pressure effects |
en |
| dc.subject.other |
Manufacture |
en |
| dc.subject.other |
Proteolysis |
en |
| dc.subject.other |
Trichloroacetic acid |
en |
| dc.subject.other |
Starters |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.title |
Effect of high-pressure-treated starter on ripening of Feta cheese |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1007/s13594-012-0060-y |
en |
| heal.publicationDate |
2013 |
en |
| heal.abstract |
High-pressure (HP) treatment of cheese or of bacterial starters used in cheese manufacture has the potential to modify the cheese ripening process. The objective of the present study was to investigate the effect of a DVI starter mixture HP-treated at 200 MPa, at 20 C for 15 min, on the ripening of Feta cheese. Microbiological and biochemical characteristics, including enzymatic activities, in cheese were studied throughout ripening. Mesophilic, thermophilic, and non-starter bacteria counts were not affected significantly (P > 0.05) by the starter HP treatment and the same was also true for lactate dehydrogenase activity, indicating that there was no enhancement of autolysis in the cheese matrix due to starter treatment. However, the use of HP-treated starter increased secondary proteolysis in cheese, as shown by levels of nitrogen soluble in 12% trichloroacetic acid and in 5% phosphotungstic acid. These findings were consistent with the significant (P < 0.05) increase of the area of small hydrophilic peptides in the HPLC profiles of Feta made with treated starter. Since residual chymosin activity and aminopeptidase activity on Leu-p-NA did not differ significantly compared to those of control cheese throughout ripening, an HP-treatment-induced modification of other proteolytic enzymes was possible. These findings, together with the slow decrease in pH during the first days of ripening, suggest that HP-treated starter can be used as an adjunct starter in Feta manufacture rather than as a regular starter. © 2012 INRA and Springer-Verlag, France. |
en |
| heal.journalName |
Dairy Science and Technology |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
93 |
en |
| dc.identifier.doi |
10.1007/s13594-012-0060-y |
en |
| dc.identifier.spage |
11 |
en |
| dc.identifier.epage |
20 |
en |