Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese | Zendy

Mahmoud Ahmed Mailam | Zendy; Howida Abd El-Raz | Zendy; Hamdy A. Shaaban | Zendy

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Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese

Author(s) -

Mahmoud Ahmed Mailam,

Howida Abd El-Raz,

Hamdy A. Shaaban

Publication year - 2020

Publication title -

pakistan journal of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.268

H-Index - 43

eISSN - 1812-5735

pISSN - 1028-8880

DOI - 10.3923/pjbs.2020.691.700

Subject(s) - chewiness , food science , starter , organoleptic , flavor , flavour , chemistry , fat substitute , titratable acid , taste

The application of the exopolysaccharide-producing starter culture for improving the texture and technical properties and evaluating flavor profile of low-fat Ras cheese was studied. The experimental design was performed to compare flavour compounds of traditional and exopolysaccharide producing starters (EPS) for different levels of fat milk cheese.

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