The effect of unit operation and adjunct probiotic culture on physicochemical, biochemical, and textural properties of Dutch Edam cheese

The effect of unit operation and adjunct probiotic culture on physicochemical, biochemical, and textural properties of Dutch Edam cheese

This study aimed to investigate the effects of adjunct culture of Lactobacillus casei LAFTI-L26, milk heat treatment, brine concentration (0, 3, and 5%), brining time (1, 2, and 3 days), and ripening time (1, 31, and 61 days) on physicochemical, microbial, textural, microstructural and sensorial pro...

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Veröffentlicht in:Food science & technology 2022-02, Vol.155, p.112859, Article 112859
Hauptverfasser: Amiri, Saber, Abotalebi Kohneshahri, Seyyed Reza, Nabizadeh, Farnaz
Format: Artikel
Sprache:eng
Schlagworte:
adhesion
Adjunct probiotic
Brine
chewiness
cohesion
color
Edam cheese
hardness
Lactobacillus casei
Lactobacillus casei LAFTI-L26
lipolysis
Microstructure
milk
pasteurization
probiotics
proteolysis
Red cheese
salt concentration
sensory evaluation
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Zusammenfassung:This study aimed to investigate the effects of adjunct culture of Lactobacillus casei LAFTI-L26, milk heat treatment, brine concentration (0, 3, and 5%), brining time (1, 2, and 3 days), and ripening time (1, 31, and 61 days) on physicochemical, microbial, textural, microstructural and sensorial properties of traditional Edam cheese. The viable count of L. casei decreased by increasing salt concentration and brining time in unpasteurized cheeses (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.112859