Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture

The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to cheese milk, on the characteristics of the resultant low-fat Feta-type cheese during aging, was studied. Two controls,...

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Bibliographic Details
Published inFood chemistry Vol. 79; no. 2; pp. 193 - 198
Main Authors Katsiari, M.C, Voutsinas, L.P, Kondyli, E, Alichanidis, E
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.11.2002
Elsevier
Subjects
Adjunct culture
Biological and medical sciences
cheese milk
Feta cheese
flavor
Food industries
Fundamental and applied biological sciences. Psychology
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
low fat cheeses
Low-fat cheese
Milk and cheese industries. Ice creams
Feta cheese
Adjunct culture
Low-fat cheese
Organoleptic properties
Soft cheese
Dairy product
Lactococcus lactis subsp. cremoris
Sensory analysis
Feta
Flavor
Texture
Low fat product
Streptococcaceae
Lactococcus lactis subsp. lactis
Bacteria
Micrococcales
Product development
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Summary:The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to cheese milk, on the characteristics of the resultant low-fat Feta-type cheese during aging, was studied. Two controls, a full-fat cheese (∼22% fat) and a low-fat cheese (∼7% fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing low-fat cheeses exhibited no significant (P>0.05) differences in compositional (moisture, fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the low-fat control cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the low-fat cheese which received a flavour score similar to that of the full-fat control cheese. Moreover, the experimental low-fat cheeses received significantly (P<0.05) higher total scores (overall quality) than the low-fat control cheese but lower than the full-fat cheese.
Bibliography:http://dx.doi.org/10.1016/S0308-8146(02)00131-0
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(02)00131-0