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A traditional cheese from Greece to Turkey: Armola
Author(s) -
Yoldaş Melisa,
Kınık Özer,
Akan Ecem,
Yerlikaya Oktay
Publication year - 2019
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 - 10.1111/1471-0307.12610
Subject(s) - food science , lactobacillus acidophilus , probiotic , pepper , chemistry , control sample , biology , bacteria , genetics
In the present study, red capia pepper, broccoli, pumpkin, carrot purees and a probiotic culture containing Lactobacillus acidophilus were added to the conventionally produced Armola cheese to improve the functional properties of the cheese. The analyses showed that there were significant differences between the physicochemical and functional properties of the cheese samples. The samples containing broccoli had the highest antioxidant activity. Except for the control sample, L. acidophilus counts in Armola cheese samples were found to be 10 6 log cfu/g on day 30 and the samples were found to maintain their probiotic properties until the end of the storage period.