Effect of Using Attenuated Lactic Starter Cultures on Lipolysis and Proteolysis in Low Fat Kaşar Cheese

In this study, freeze shocked cultures of Lactobacillus casei and Lactobacillus helveticus were used in the production of low fat Kaşar cheese to accelerate the ripening and improve the flavour and texturel characteristics. Physical, chemical and sensory properties of the cheeses with low fat 11 % f...

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Bibliographic Details
Published inJournal of Agricultural Sciences (JAS) Vol. 15; no. 3; pp. 285 - 292
Main Author Ayşe Gürsoy
Format Journal Article
LanguageEnglish
Published Faculty of Agriculture, Ankara University 01.01.2009
Subjects
attenuated culture
az yağlı
kaşar cheese
kaşar peyniri
low fat
olgunlaştırma
ripening
yardımcı kültür
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Summary:In this study, freeze shocked cultures of Lactobacillus casei and Lactobacillus helveticus were used in the production of low fat Kaşar cheese to accelerate the ripening and improve the flavour and texturel characteristics. Physical, chemical and sensory properties of the cheeses with low fat 11 % fat were evaluated comparatively with that of the low-fat and full-fat controls 28 % on days 1, 30, 60 and 90 at 5±1°C. According to the results, the use of attenuated cultures has not altered the general composition of the low fat cheeses, however, it has improved the sensory properties significantly and decreased the ripening period by acceleration the proteolysis, being more evident at the cheese with freeze-shocked L. helveticus
ISSN:1300-7580
2148-9297
DOI:10.1501/Tarimbil_0000001102