The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.66, sa.4, ss.535-542, 2013 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 66 Sayı: 4
- Basım Tarihi: 2013
- Doi Numarası: 10.1111/1471-0307.12071
- Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.535-542
- Anahtar Kelimeler: EPS-producing starter culture, Kasar cheese, Low-fat cheese and Microstructure, CHEDDAR CHEESE, STREPTOCOCCUS-THERMOPHILUS, CAPSULAR EXOPOLYSACCHARIDE, LACTOCOCCUS-LACTIS, SENSORY PROPERTIES, MOZZARELLA CHEESE, STARTER CULTURES, MICROSTRUCTURE, STRAINS, TEXTURE
- Ankara Üniversitesi Adresli: Evet
Özet
A mixed starter culture containing exopolysaccharide (EPS)-producing strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was combined with Lactobacillus helveticus LH301 and used in the manufacture of low-fat and reduced-fat Kasar cheeses. For comparison, low-fat (C10) and reduced-fat (C20) cheeses were made using EPS-producing (EPS+) starter strain and EPS-non-producing (EPS-) starter strain. The physicochemical properties of the cheeses were assessed in terms of chemical composition, texture, microstructure and microbial content over 90days. Cheeses made with EPS-producing culture (EPS10 and EPS20) had lower protein contents than control cheeses with 10% and 20% fat in dry basis (C10 and C20). Scanning electron microscopy images showed that using EPS-producing culture resulted in a less compact protein matrix and sponge-like structure in the cheese samples. In general, cheeses made using EPS-producing culture had lower total viable counts. This could be related to the reduced survivability of EPS-producing cells in the cheese matrix during ripening due to autolysis ability.