Pen Academic Publishing   |  e-ISSN: 2602-4772

Original article | International Journal of Innovative Approaches in Agricultural Research 2019, Vol. 3(2) 277-286

Effects of Starter Culture Combination on the Characteristic of White Cheese  

Ufuk Eren Vapur, Lutfiye Yılmaz Ersan & Tulay Ozcan

pp. 277 - 286   |  DOI: https://doi.org/10.29329/ijiaar.2019.194.13   |  Manu. Number: MANU-1808-31-0006

Published online: June 30, 2019  |   Number of Views: 4  |  Number of Download: 22


Abstract

In this study, the effects of using mesophilic and thermophilic cheese cultures at different ratios on White cheese yield, physico-chemical, textural, sensory and microbiological properties were investigated. Yeast, mold, Enterobacter spp., and Staphylococcus aureus counts were determined. In sample with high ratio of thermophilic culture, there was slightly increase in fat, salt, fat and salt in dry matter content. All textural parameters were found significantly different. The number of Enterobacter spp. was found lower in cheese with high ratio of thermophilic culture, while the number of yeast was high. As a result, it has been observed that starter culture ratios, which contain different bacterial strains, can affect the technological and functional properties of freshly consumed cheese.

Keywords: White cheese, Starter culture, Texture


How to Cite this Article?

APA 6th edition
Vapur, U.E., Ersan, L.Y. & Ozcan, T. (2019). Effects of Starter Culture Combination on the Characteristic of White Cheese   . International Journal of Innovative Approaches in Agricultural Research, 3(2), 277-286. doi: 10.29329/ijiaar.2019.194.13

Harvard
Vapur, U., Ersan, L. and Ozcan, T. (2019). Effects of Starter Culture Combination on the Characteristic of White Cheese   . International Journal of Innovative Approaches in Agricultural Research, 3(2), pp. 277-286.

Chicago 16th edition
Vapur, Ufuk Eren, Lutfiye Yilmaz Ersan and Tulay Ozcan (2019). "Effects of Starter Culture Combination on the Characteristic of White Cheese   ". International Journal of Innovative Approaches in Agricultural Research 3 (2):277-286. doi:10.29329/ijiaar.2019.194.13.

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