Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese

Kayagil F., GÜLTEKİN G. C.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.62, sa.3, ss.387-396, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62 Sayı: 3
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1471-0307.2009.00493.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.387-396
  • Anahtar Kelimeler: Lactic acid bacteria, Starter culture, White brined cheese, LACTIC-ACID BACTERIA, IDENTIFICATION
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Four types of Turkish white cheese with good curd and acid formation properties were produced, one by using commercial starter culture and the other three by using different combinations of isolates from traditional cheese with no starters added. The effects of using these combinations on quality were determined. Starter culture combinations did not influence the chemical properties of cheese significantly. However, one cheese type produced from combinations of isolates of rural cheese was found to be comparable to the samples produced from commercial starter cultures in terms of sensory and microbial quality. This combination could have promise for white cheese production.