Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture
The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to cheese milk, on the characteristics of the resultant low-fat Feta-type cheese during aging, was studied. Two controls,...
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| Veröffentlicht in: | Food chemistry 2002-11, Vol.79 (2), p.193-198 |
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| container_title | Food chemistry |
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| creator | Katsiari, M.C Voutsinas, L.P Kondyli, E Alichanidis, E |
| description | The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to cheese milk, on the characteristics of the resultant low-fat Feta-type cheese during aging, was studied. Two controls, a full-fat cheese (∼22% fat) and a low-fat cheese (∼7% fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing low-fat cheeses exhibited no significant (P>0.05) differences in compositional (moisture, fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the low-fat control cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the low-fat cheese which received a flavour score similar to that of the full-fat control cheese. Moreover, the experimental low-fat cheeses received significantly (P |
| doi_str_mv | 10.1016/S0308-8146(02)00131-0 |
| format | Article |
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Two controls, a full-fat cheese (∼22% fat) and a low-fat cheese (∼7% fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing low-fat cheeses exhibited no significant (P>0.05) differences in compositional (moisture, fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the low-fat control cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the low-fat cheese which received a flavour score similar to that of the full-fat control cheese. Moreover, the experimental low-fat cheeses received significantly (P<0.05) higher total scores (overall quality) than the low-fat control cheese but lower than the full-fat cheese.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/S0308-8146(02)00131-0</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Adjunct culture ; Biological and medical sciences ; cheese milk ; Feta cheese ; flavor ; Food industries ; Fundamental and applied biological sciences. Psychology ; Lactococcus lactis subsp. cremoris ; Lactococcus lactis subsp. lactis ; low fat cheeses ; Low-fat cheese ; Milk and cheese industries. Ice creams</subject><ispartof>Food chemistry, 2002-11, Vol.79 (2), p.193-198</ispartof><rights>2002 Elsevier Science Ltd</rights><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c392t-ccebf5b15867388a8685853d0cb7079ae6399298308896345631ae177724e433</citedby><cites>FETCH-LOGICAL-c392t-ccebf5b15867388a8685853d0cb7079ae6399298308896345631ae177724e433</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0308-8146(02)00131-0$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,46000</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13990663$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Katsiari, M.C</creatorcontrib><creatorcontrib>Voutsinas, L.P</creatorcontrib><creatorcontrib>Kondyli, E</creatorcontrib><creatorcontrib>Alichanidis, E</creatorcontrib><title>Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture</title><title>Food chemistry</title><description>The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to cheese milk, on the characteristics of the resultant low-fat Feta-type cheese during aging, was studied. Two controls, a full-fat cheese (∼22% fat) and a low-fat cheese (∼7% fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing low-fat cheeses exhibited no significant (P>0.05) differences in compositional (moisture, fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the low-fat control cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the low-fat cheese which received a flavour score similar to that of the full-fat control cheese. Moreover, the experimental low-fat cheeses received significantly (P<0.05) higher total scores (overall quality) than the low-fat control cheese but lower than the full-fat cheese.</description><subject>Adjunct culture</subject><subject>Biological and medical sciences</subject><subject>cheese milk</subject><subject>Feta cheese</subject><subject>flavor</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lactococcus lactis subsp. cremoris</subject><subject>Lactococcus lactis subsp. lactis</subject><subject>low fat cheeses</subject><subject>Low-fat cheese</subject><subject>Milk and cheese industries. Ice creams</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqFkEFP3DAQRi3USt3S_oQKX6jgkDKOE9s5VRViAQmpEtCzNeudgFESL7ZDxb_HyyJ67MmX942fHmPfBPwQINTJDUgwlRGNOoL6GEBIUcEeWwijZaVB1x_Y4h35xD6n9AAANQizYNfLAZ_CHDlN9zg5GmnKPPR8CH-rHjNfUsYqP2-Iu3uiRHxOfrrjyF0YR4rO48Bx_TBPLnM3D3mO9IV97HFI9PXt3We3y7Pb04vq6vf55emvq8rJrs6Vc7Tq25VojdLSGDTKtKaVa3Cr4twhKdl1dWeKuOmUbFolBZLQWtcNNVLus--7s5sYHmdK2Y4-ORoGnCjMyYpyt4xFAdsd6GJIKVJvN9GPGJ-tALsNaF8D2m0dC7V9DWih7A7fPsDkcOhj6ePTv3HRA6W2Igc7rsdg8S4W5s9NqduUyFo3bVOInzuCSo4nT9Em56nUXvtILtt18P9xeQE0m4xL</recordid><startdate>20021101</startdate><enddate>20021101</enddate><creator>Katsiari, M.C</creator><creator>Voutsinas, L.P</creator><creator>Kondyli, E</creator><creator>Alichanidis, E</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20021101</creationdate><title>Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture</title><author>Katsiari, M.C ; Voutsinas, L.P ; Kondyli, E ; Alichanidis, E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c392t-ccebf5b15867388a8685853d0cb7079ae6399298308896345631ae177724e433</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Adjunct culture</topic><topic>Biological and medical sciences</topic><topic>cheese milk</topic><topic>Feta cheese</topic><topic>flavor</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactococcus lactis subsp. cremoris</topic><topic>Lactococcus lactis subsp. lactis</topic><topic>low fat cheeses</topic><topic>Low-fat cheese</topic><topic>Milk and cheese industries. Ice creams</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Katsiari, M.C</creatorcontrib><creatorcontrib>Voutsinas, L.P</creatorcontrib><creatorcontrib>Kondyli, E</creatorcontrib><creatorcontrib>Alichanidis, E</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Katsiari, M.C</au><au>Voutsinas, L.P</au><au>Kondyli, E</au><au>Alichanidis, E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture</atitle><jtitle>Food chemistry</jtitle><date>2002-11-01</date><risdate>2002</risdate><volume>79</volume><issue>2</issue><spage>193</spage><epage>198</epage><pages>193-198</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to cheese milk, on the characteristics of the resultant low-fat Feta-type cheese during aging, was studied. Two controls, a full-fat cheese (∼22% fat) and a low-fat cheese (∼7% fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing low-fat cheeses exhibited no significant (P>0.05) differences in compositional (moisture, fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the low-fat control cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the low-fat cheese which received a flavour score similar to that of the full-fat control cheese. Moreover, the experimental low-fat cheeses received significantly (P<0.05) higher total scores (overall quality) than the low-fat control cheese but lower than the full-fat cheese.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/S0308-8146(02)00131-0</doi><tpages>6</tpages></addata></record> |
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| ispartof | Food chemistry, 2002-11, Vol.79 (2), p.193-198 |
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| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | Adjunct culture Biological and medical sciences cheese milk Feta cheese flavor Food industries Fundamental and applied biological sciences. Psychology Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis low fat cheeses Low-fat cheese Milk and cheese industries. Ice creams |
| title | Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture |
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