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The effects of some starter cultures on the properties of Turkish White cheese
Author(s) -
Daǧdemi̇r Eli̇f,
Celi̇k Serafetti̇n,
Ozdemi̇r Sali̇h
Publication year - 2003
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2003.00103.x
Subject(s) - titratable acid , starter , ripening , food science , chemistry , total dissolved solids , sugar , environmental engineering , engineering
White cheese samples were manufactured from bovine milk using three different commercial direct vat starter cultures (DVS‐1, ‐2 and ‐3) and a lyophilized culture, and ripened at 4 ± 1°C for 90 days. The composition, titratable acidity and ripening indices of the cheese samples were determined on the 2nd, 30th, 60th and 90th days of ripening. The ratios of total solids, protein and fat were higher for cheeses manufactured using DVS‐2 and lyophilized cultures but the titratable acidity in cheese produced using DVS‐3 and lyophilized cultures was higher (P < 0.01). The mean value of the ripening indices of the cheese produced using the lyophilized culture was lower than the cheeses produced with added DVS cultures (P < 0.05). The total solids, ash, salt ratios, titratable acidity and ripening indices values increased for all types of white cheeses during ripening (P < 0.05).