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Titolo:
The effect of Brevibacterium linens on some physico-chemical properties and colour intensity of Kashar cheese
Autore:
Oksuz, O; Kurultay, S; Simsek, O;
Indirizzi:
Trakya Univ, Fac Agr, Dept Food Engn, TR-59030 Tekirdag, Turkey Trakya Univ Tekirdag Turkey TR-59030 ood Engn, TR-59030 Tekirdag, Turkey
Titolo Testata:
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
fascicolo: 2, volume: 56, anno: 2001,
pagine: 82 - 85
SICI:
0026-3788(2001)56:2<82:TEOBLO>2.0.ZU;2-8
Fonte:
ISI
Lingua:
ENG
Soggetto:
TILSIT CHEESE; SMEAR; MICROFLORA; ENZYMOLOGY; BACTERIA; CULTURE; FLORA;
Keywords:
Brevibacterium linens (Kashar cheese);
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Oksuz, O Trakya Univ, Fac Agr, Dept Food Engn, TR-59030 Tekirdag, Turkey Trakya Univ Tekirdag Turkey TR-59030 TR-59030 Tekirdag, Turkey
Citazione:
O. Oksuz et al., "The effect of Brevibacterium linens on some physico-chemical properties and colour intensity of Kashar cheese", MILCHWISSEN, 56(2), 2001, pp. 82-85

Abstract

In this research Brevibacterium linens was inoculated to Kashar cheese with two different methods. Each group of fresh cheese was packed in plastic films (PA/PE) at 1 day intervals. During the storage period (1 month) changes in some physico-chemical, microbiological and sensory properties and colour intensities of the cheeses were examined. According to the results obtained, inoculation of Brevibacterum linens into the cheese milk or onto the cheese surface affected most of the physico-chemical properties such as dry matter, fat, water soluble nitrogen and titratable acidity significantly (p<0.01). Due to the high proteolytic and lipolytic activity of the Brevibacterium linens, the cheeses treated with this culture had the lowest organoleptic scores. At the end of the storage period a majority of the panellists noticed a fishy ammoniacal flavour in the cheeses inoculated with Brevibacterium linens. No significant changes in the development of the colour intensity of the cheeses were determined.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 13/07/20 alle ore 05:05:45