Protective culture: Is it a solution to improve the quality of culture-free white cheese?
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The biggest problem faced by cheese producers is the textural and microbiological quality of culture-free white cheese types, known as shepherd's cheese or cottage cheese among local people and produced widely throughout Turkey with high heat treatment. In the present study, commercial protective cultures containing two different subspecies of Lactobacillus rhamnosus and Lactobacillus plantarum were added separately to pasteurized milk. Physicochemical, textural, and microbiological properties were analyzed during the processing of cheese and 2 months of ripening. The results showed that L. plantarum was effective on yeast (1.29 log(10) cfu/g reduction) and Staphylococcus aureus growth (1.61 log(10) cfu/g reduction) and L. rhamnosus (one of the commercial cultures) was effective on coliform bacteria (1.70 log(10) cfu/g reduction) compared with the control. Also, the Enterobacteriaceae count was lower than in other protective cultures that used cheese. Overall, the use of L. rhamnosus can be recommended for culture-free white cheese production in this study. Novelty impact statementProtective culture could be a novel approach to inhibit undesirable flora for white brined cheese. In this study, Danisco Holdbac LC culture limited the growth of Enterobacteriaceae and coliform bacteria. Moreover, the addition of Danisco Holdbac LC allowed the textural properties of this type of cheese to be preserved until the end of the ripening period.
Açıklama
Anahtar Kelimeler
Lactic-Acid Bacteria, Lactobacillus-Plantarum, Sensory Characteristics, Antifungal Activity, Volatile, Proteolysis, Profiles, Texture, Common
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
46
Sayı
4
