Probiotic white cheese with Lactobacillus acidophilus
The objective of the present study was to determine the effects of Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of L. acidophilus during ripening of the cheese stored in vacuum or in brine. Two types of wh...
Gespeichert in:
| Veröffentlicht in: | International dairy journal 2004-12, Vol.14 (12), p.1067-1073 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1073 |
|---|---|
| container_issue | 12 |
| container_start_page | 1067 |
| container_title | International dairy journal |
| container_volume | 14 |
| creator | Kasimoglu, A Goncuoglu, M Akgun, S |
| description | The objective of the present study was to determine the effects of
Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of
L. acidophilus during ripening of the cheese stored in vacuum or in brine. Two types of white cheeses, traditional cheese (control, made with
Lactococcus lactis ssp.
lactis and
Lactococcus lactis ssp.
cremoris) and probiotic cheese (made with
Lactococcus lactis ssp.
lactis,
Lactococcus lactis ssp.
cremoris and
L. acidophilus 593 N), were produced and ripened in vacuum pack or in brine at 4°C for 90 days. Cheese samples were assessed for microbiological and compositional properties, proteolysis, and sensory evaluation at different ripening stages. On ripening in vacuum pack,
L. acidophilus survived to numbers >10
7
cfu
g
−1, which is necessary for positive effects on health. Protein, dry matter, salt content, and percentage of lactic acid in the vacuum-packed and brine-salted probiotic cheeses were significantly different. Also, the lactic acid content of probiotic cheeses was slightly higher than that of the controls for both vacuum- and brine-packed cheeses. Vacuum-packed probiotic cheese had the highest levels of proteolysis and the highest sensory scores of all cheeses. Consequently,
L. acidophilus could be used for the manufacturing of probiotic white cheese to shorten ripening time and vacuum packaging is the preferred storage format. |
| doi_str_mv | 10.1016/j.idairyj.2004.04.006 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_29773235</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0958694604001013</els_id><sourcerecordid>18050045</sourcerecordid><originalsourceid>FETCH-LOGICAL-c454t-dc0932a45b7da888aea3a05e3105de2bae1dda327fbed0b815b85c84ede8b7773</originalsourceid><addsrcrecordid>eNqNkE1r3DAQhkVpodttf0KJL-3Nm5H1YflUSkjawEICSc5iLI2zWpzVVvIm7L-PjRd6TGBg5vDMO8PD2HcOKw5cn29XwWNIx-2qApCrqUB_YAtu6qYELsVHtoBGmVI3Un9mX3LeAvAaRLNg6jbFNsQhuOJlEwYq3IYoU_EShk2xRjfEFl3o-0Muxu7jfhPG-Sv71GGf6dupL9nD1eX9xd9yffPn-uL3unRSyaH0DhpRoVRt7dEYg4QCQZHgoDxVLRL3HkVVdy15aA1XrVHOSPJk2rquxZL9nHP3Kf47UB7sU8iO-h53FA_ZVs0IVUK9A5SNkObtRG5AjRKnRDWDLsWcE3V2n8ITpqPlYCftdmtP2u2k3U4Fetz7cTqA2WHfJdy5kP8vay60Nmbkzmauw2jxMY3Mw10FXAA0Ggyfkn7NBI2GnwMlm12gnSMfErnB-hje-OUVzfikcA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>18050045</pqid></control><display><type>article</type><title>Probiotic white cheese with Lactobacillus acidophilus</title><source>ScienceDirect Journals (5 years ago - present)</source><creator>Kasimoglu, A ; Goncuoglu, M ; Akgun, S</creator><creatorcontrib>Kasimoglu, A ; Goncuoglu, M ; Akgun, S</creatorcontrib><description>The objective of the present study was to determine the effects of
Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of
L. acidophilus during ripening of the cheese stored in vacuum or in brine. Two types of white cheeses, traditional cheese (control, made with
Lactococcus lactis ssp.
lactis and
Lactococcus lactis ssp.
cremoris) and probiotic cheese (made with
Lactococcus lactis ssp.
lactis,
Lactococcus lactis ssp.
cremoris and
L. acidophilus 593 N), were produced and ripened in vacuum pack or in brine at 4°C for 90 days. Cheese samples were assessed for microbiological and compositional properties, proteolysis, and sensory evaluation at different ripening stages. On ripening in vacuum pack,
L. acidophilus survived to numbers >10
7
cfu
g
−1, which is necessary for positive effects on health. Protein, dry matter, salt content, and percentage of lactic acid in the vacuum-packed and brine-salted probiotic cheeses were significantly different. Also, the lactic acid content of probiotic cheeses was slightly higher than that of the controls for both vacuum- and brine-packed cheeses. Vacuum-packed probiotic cheese had the highest levels of proteolysis and the highest sensory scores of all cheeses. Consequently,
L. acidophilus could be used for the manufacturing of probiotic white cheese to shorten ripening time and vacuum packaging is the preferred storage format.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2004.04.006</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; brining ; cheese ripening ; cheese starters ; cold storage ; dry matter content ; food composition ; Food industries ; food quality ; food storage ; Fundamental and applied biological sciences. Psychology ; lactic acid ; Lactobacillus acidophilus ; Lactobacillus delbrueckii subsp. lactis ; Lactococcus lactis ; Lactococcus lactis subsp. cremoris ; Lactococcus lactis subsp. lactis ; Milk and cheese industries. Ice creams ; multiple strain starters ; probiotics ; protein content ; proteolysis ; salt content ; sensory properties ; vacuum packaging ; viability ; White cheese ; white cheeses</subject><ispartof>International dairy journal, 2004-12, Vol.14 (12), p.1067-1073</ispartof><rights>2004 Elsevier Ltd</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c454t-dc0932a45b7da888aea3a05e3105de2bae1dda327fbed0b815b85c84ede8b7773</citedby><cites>FETCH-LOGICAL-c454t-dc0932a45b7da888aea3a05e3105de2bae1dda327fbed0b815b85c84ede8b7773</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.idairyj.2004.04.006$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27922,27923,45993</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16136688$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Kasimoglu, A</creatorcontrib><creatorcontrib>Goncuoglu, M</creatorcontrib><creatorcontrib>Akgun, S</creatorcontrib><title>Probiotic white cheese with Lactobacillus acidophilus</title><title>International dairy journal</title><description>The objective of the present study was to determine the effects of
Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of
L. acidophilus during ripening of the cheese stored in vacuum or in brine. Two types of white cheeses, traditional cheese (control, made with
Lactococcus lactis ssp.
lactis and
Lactococcus lactis ssp.
cremoris) and probiotic cheese (made with
Lactococcus lactis ssp.
lactis,
Lactococcus lactis ssp.
cremoris and
L. acidophilus 593 N), were produced and ripened in vacuum pack or in brine at 4°C for 90 days. Cheese samples were assessed for microbiological and compositional properties, proteolysis, and sensory evaluation at different ripening stages. On ripening in vacuum pack,
L. acidophilus survived to numbers >10
7
cfu
g
−1, which is necessary for positive effects on health. Protein, dry matter, salt content, and percentage of lactic acid in the vacuum-packed and brine-salted probiotic cheeses were significantly different. Also, the lactic acid content of probiotic cheeses was slightly higher than that of the controls for both vacuum- and brine-packed cheeses. Vacuum-packed probiotic cheese had the highest levels of proteolysis and the highest sensory scores of all cheeses. Consequently,
L. acidophilus could be used for the manufacturing of probiotic white cheese to shorten ripening time and vacuum packaging is the preferred storage format.</description><subject>Biological and medical sciences</subject><subject>brining</subject><subject>cheese ripening</subject><subject>cheese starters</subject><subject>cold storage</subject><subject>dry matter content</subject><subject>food composition</subject><subject>Food industries</subject><subject>food quality</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lactic acid</subject><subject>Lactobacillus acidophilus</subject><subject>Lactobacillus delbrueckii subsp. lactis</subject><subject>Lactococcus lactis</subject><subject>Lactococcus lactis subsp. cremoris</subject><subject>Lactococcus lactis subsp. lactis</subject><subject>Milk and cheese industries. Ice creams</subject><subject>multiple strain starters</subject><subject>probiotics</subject><subject>protein content</subject><subject>proteolysis</subject><subject>salt content</subject><subject>sensory properties</subject><subject>vacuum packaging</subject><subject>viability</subject><subject>White cheese</subject><subject>white cheeses</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqNkE1r3DAQhkVpodttf0KJL-3Nm5H1YflUSkjawEICSc5iLI2zWpzVVvIm7L-PjRd6TGBg5vDMO8PD2HcOKw5cn29XwWNIx-2qApCrqUB_YAtu6qYELsVHtoBGmVI3Un9mX3LeAvAaRLNg6jbFNsQhuOJlEwYq3IYoU_EShk2xRjfEFl3o-0Muxu7jfhPG-Sv71GGf6dupL9nD1eX9xd9yffPn-uL3unRSyaH0DhpRoVRt7dEYg4QCQZHgoDxVLRL3HkVVdy15aA1XrVHOSPJk2rquxZL9nHP3Kf47UB7sU8iO-h53FA_ZVs0IVUK9A5SNkObtRG5AjRKnRDWDLsWcE3V2n8ITpqPlYCftdmtP2u2k3U4Fetz7cTqA2WHfJdy5kP8vay60Nmbkzmauw2jxMY3Mw10FXAA0Ggyfkn7NBI2GnwMlm12gnSMfErnB-hje-OUVzfikcA</recordid><startdate>20041201</startdate><enddate>20041201</enddate><creator>Kasimoglu, A</creator><creator>Goncuoglu, M</creator><creator>Akgun, S</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7TB</scope><scope>F28</scope></search><sort><creationdate>20041201</creationdate><title>Probiotic white cheese with Lactobacillus acidophilus</title><author>Kasimoglu, A ; Goncuoglu, M ; Akgun, S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c454t-dc0932a45b7da888aea3a05e3105de2bae1dda327fbed0b815b85c84ede8b7773</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Biological and medical sciences</topic><topic>brining</topic><topic>cheese ripening</topic><topic>cheese starters</topic><topic>cold storage</topic><topic>dry matter content</topic><topic>food composition</topic><topic>Food industries</topic><topic>food quality</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lactic acid</topic><topic>Lactobacillus acidophilus</topic><topic>Lactobacillus delbrueckii subsp. lactis</topic><topic>Lactococcus lactis</topic><topic>Lactococcus lactis subsp. cremoris</topic><topic>Lactococcus lactis subsp. lactis</topic><topic>Milk and cheese industries. Ice creams</topic><topic>multiple strain starters</topic><topic>probiotics</topic><topic>protein content</topic><topic>proteolysis</topic><topic>salt content</topic><topic>sensory properties</topic><topic>vacuum packaging</topic><topic>viability</topic><topic>White cheese</topic><topic>white cheeses</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kasimoglu, A</creatorcontrib><creatorcontrib>Goncuoglu, M</creatorcontrib><creatorcontrib>Akgun, S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kasimoglu, A</au><au>Goncuoglu, M</au><au>Akgun, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Probiotic white cheese with Lactobacillus acidophilus</atitle><jtitle>International dairy journal</jtitle><date>2004-12-01</date><risdate>2004</risdate><volume>14</volume><issue>12</issue><spage>1067</spage><epage>1073</epage><pages>1067-1073</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>The objective of the present study was to determine the effects of
Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of
L. acidophilus during ripening of the cheese stored in vacuum or in brine. Two types of white cheeses, traditional cheese (control, made with
Lactococcus lactis ssp.
lactis and
Lactococcus lactis ssp.
cremoris) and probiotic cheese (made with
Lactococcus lactis ssp.
lactis,
Lactococcus lactis ssp.
cremoris and
L. acidophilus 593 N), were produced and ripened in vacuum pack or in brine at 4°C for 90 days. Cheese samples were assessed for microbiological and compositional properties, proteolysis, and sensory evaluation at different ripening stages. On ripening in vacuum pack,
L. acidophilus survived to numbers >10
7
cfu
g
−1, which is necessary for positive effects on health. Protein, dry matter, salt content, and percentage of lactic acid in the vacuum-packed and brine-salted probiotic cheeses were significantly different. Also, the lactic acid content of probiotic cheeses was slightly higher than that of the controls for both vacuum- and brine-packed cheeses. Vacuum-packed probiotic cheese had the highest levels of proteolysis and the highest sensory scores of all cheeses. Consequently,
L. acidophilus could be used for the manufacturing of probiotic white cheese to shorten ripening time and vacuum packaging is the preferred storage format.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2004.04.006</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0958-6946 |
| ispartof | International dairy journal, 2004-12, Vol.14 (12), p.1067-1073 |
| issn | 0958-6946 1879-0143 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_29773235 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Biological and medical sciences brining cheese ripening cheese starters cold storage dry matter content food composition Food industries food quality food storage Fundamental and applied biological sciences. Psychology lactic acid Lactobacillus acidophilus Lactobacillus delbrueckii subsp. lactis Lactococcus lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis Milk and cheese industries. Ice creams multiple strain starters probiotics protein content proteolysis salt content sensory properties vacuum packaging viability White cheese white cheeses |
| title | Probiotic white cheese with Lactobacillus acidophilus |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T18%3A40%3A25IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Probiotic%20white%20cheese%20with%20Lactobacillus%20acidophilus&rft.jtitle=International%20dairy%20journal&rft.au=Kasimoglu,%20A&rft.date=2004-12-01&rft.volume=14&rft.issue=12&rft.spage=1067&rft.epage=1073&rft.pages=1067-1073&rft.issn=0958-6946&rft.eissn=1879-0143&rft_id=info:doi/10.1016/j.idairyj.2004.04.006&rft_dat=%3Cproquest_cross%3E18050045%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=18050045&rft_id=info:pmid/&rft_els_id=S0958694604001013&rfr_iscdi=true |