Protective culture: Is it a solution to improve the quality of culture-free white cheese?

Basit Öğe Kaydı
dc.authorid0000-0003-2038-725X
dc.authorid0000-0003-1126-6405
dc.contributor.authorEren-Vapur, Ufuk
dc.contributor.authorCinar, Aycan
dc.contributor.authorAltuntas, Seda
dc.date.accessioned2026-02-12T21:05:35Z
dc.date.available2026-02-12T21:05:35Z
dc.date.issued2022
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1111/jfpp.16432
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85124584059
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1111/jfpp.16432
dc.identifier.urihttps://hdl.handle.net/20.500.12885/7039
dc.identifier.volume46
dc.identifier.wosWOS:000762600200001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260212
dc.subjectLactic-Acid Bacteria
dc.subjectLactobacillus-Plantarum
dc.subjectSensory Characteristics
dc.subjectAntifungal Activity
dc.subjectVolatile
dc.subjectProteolysis
dc.subjectProfiles
dc.subjectTexture
dc.subjectCommon
dc.titleProtective culture: Is it a solution to improve the quality of culture-free white cheese?
dc.typeArticle

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