Effect of multiple-species starters on peptide profile and free amino acids in low-fat Kefalograviera-type cheese

• Published in: Food chemistry Vol. 104; no. 2; pp. 800 - 807
• Main Authors: Michaelidou, A., Katsiari, M.C., Voutsinas, L.P., Polychroniadou, A., Alichanidis, E.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier
• Subjects: Amino acids; Biological and medical sciences; cheesemaking; Chemometrics; ewe milk; food analysis; food composition; Food industries; free amino acids; Fundamental and applied biological sciences. Psychology; Kefalograviera cheese; low fat cheeses; Low-fat cheese; Milk and cheese industries. Ice creams; multiple strain starters; Multiple-species starter; Peptides; proteolysis; sheep cheese; Greece; Multiple-species starter; Amino acids; Peptides; Kefalograviera cheese; Chemometrics; Low-fat cheese; Dairy product; Cheese; Species; Profile; Low fat product

Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Yoghurt V1, were compared with one commercial yoghurt starter culture, CH-1, for their effect on proteolysis in low-fat (9.5%) high-moisture (49.6%) Kefalograviera-type cheese. A full-fat control cheese (30.8%...