Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production

Harun KESENKAŞ; Necati AKBULUT

Makale detayları

Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production

Yazarlar:

Harun KESENKAŞ | Necati AKBULUT

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 5, pp.327-333

Belge Tipi:

Makale

Yayın Tarihi:

4/2008

Belge Dili:

Türkçe

Document ID (Org No.):

2000767889

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

The present study aimed to determine the possibility of using yeasts as adjunct cultures in the production of white brined cheese, which is quite important to the Turkish dairy industry, and to evaluate the effects of these yeasts on cheese ripening. In addition to starter culture (Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. cremoris), adjunct yeast cultures of Yarrowia lipolytica, Debaryomyces hansenii, and Kluyveromyces marxianus were separately co-inoculated to each cheese vat and, therefore, 4 different experimental cheese samples were produced, including the control cheese. Some chemical, microbiological, and sensory properties of the samples were monitored during the 90-day ripening period.

 

The present study aimed to determine the possibility of using yeasts as adjunct cultures in the production of white brined cheese, which is quite important to the Turkish dairy industry, and to evaluate the effects of these yeasts on cheese ripening. In addition to starter culture (Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. cremoris), adjunct yeast cultures of Yarrowia lipolytica, Debaryomyces hansenii, and Kluyveromyces marxianus were separately co-inoculated to each cheese vat and, therefore, 4 different experimental cheese samples were produced, including the control cheese. Some chemical, microbiological, and sensory properties of the samples were monitored during the 90-day ripening period.

Makale detayları

Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production

Yazarlar: Harun KESENKAŞ | Necati AKBULUT

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 5, pp.327-333

Belge Tipi: Makale

Yayın Tarihi: 4/2008

Belge Dili: Türkçe

Document ID (Org No.): 2000767889

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Cheese

ripening

adjunct culture

Debaryomyces hansenii

Yarrowia lipolytica

Kluyveromyces marxianus

Sayı

Yazarlar:

Harun KESENKAŞ | Necati AKBULUT

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 5, pp.327-333

Belge Tipi:

Makale

Yayın Tarihi:

4/2008

Belge Dili:

Türkçe

Document ID (Org No.):

2000767889

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128