Influence of Adjunct Cultures of Lactobacillus spp. on Chemical, Microbiological and Sensory Properties of White Pickled Cheese

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dc.authorid0000-0002-6268-7245
dc.authorid0000-0002-2366-514X
dc.authorscopusid11839839100
dc.authorscopusid6508326833
dc.authorscopusid34867833800
dc.authorwosidKaptan, Binnur/ABA-3475-2020
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.contributor.authorKaptan, Binnur
dc.contributor.authorKurultay, Şefik
dc.contributor.authorBilgin, Bilal
dc.date.accessioned2022-05-11T14:43:57Z
dc.date.available2022-05-11T14:43:57Z
dc.date.issued2009
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThis paper reports a comparison of changes in the microflora and chemical parameters related with Lactococcus and Lactobacillus cultures during 90 days ripening in Turkish white pickled cheese. One control (K) and four experimental cheeses were manufactured by the addition of Lactobacillus casei (A) 1% and (13) 10(6) cfu mL(-1) and Lactobacillus plantarum (E) 1% and (F) 10(6) cfu mL(-1) plus commercial starter culture comprising Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. As a result of the ripening process, all the sensorial, microbiological and chemical characteristics were significantly affected and some Lactobacillus ssp. might be considered suitable as adjunct cultures in the Turkish white pickled cheese production process because of their positive contribution to cheese flavour.
dc.identifier.endpage5206
dc.identifier.issn0970-7077
dc.identifier.issn0975-427X
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-69949099256
dc.identifier.scopusqualityQ4
dc.identifier.startpage5199
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9775
dc.identifier.volume21
dc.identifier.wosWOS:000269018200033
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKaptan, Binnur
dc.institutionauthorKurultay, Şefik
dc.institutionauthorBilgin, Bilal
dc.language.isoen
dc.publisherAsian Journal Of Chemistry
dc.relation.ispartofAsian Journal of Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCheese ripening
dc.subjectChemical properties
dc.subjectWhite pickled cheese
dc.subjectLactic-Acid Bacteria
dc.subjectEvolution
dc.subjectStrains
dc.subjectYeasts
dc.subjectMilk
dc.subjectFeta
dc.titleInfluence of Adjunct Cultures of Lactobacillus spp. on Chemical, Microbiological and Sensory Properties of White Pickled Cheese
dc.typeArticle

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