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The effects of some starter cultures on the properties of Turkish White cheese by Eli̇f Daǧdemi̇r; Serafetti̇n Celi̇k; Sali̇h Ozdemi̇r is a Agricultural and Biological Sciences article available to read on EtoBox.

What is The effects of some starter cultures on the properties of Turkish White cheese about?

White cheese samples were manufactured from bovine milk using three different commercial direct vat starter cultures (DVS‐1, ‐2 and ‐3) and a lyophilized culture, and ripened at 4 ± 1°C for 90 days. The composition, titratable acidity and ripening indices of the cheese samples were determined on the 2nd, 30th, 60th and 90th days of ripening. The ratios of total solids, protein and fat were higher for cheeses manufactured using DVS‐2 and lyophilized cultures but the titratable acidity in cheese produced using DVS‐3 and lyophilized cultures was higher (P < 0.01). The mean value of the ripening indices of the cheese produced using the lyophilized culture was lower than the cheeses produced with added DVS cultures (P < 0.05). The total solids, ash, salt ratios, titratable acidity and ripening indices values increased for all types of white cheeses during ripening (P < 0.05).

Who reads The effects of some starter cultures on the properties of Turkish White cheese?

Author

Eli̇f Daǧdemi̇r; Serafetti̇n Celi̇k; Sali̇h Ozdemi̇r

Publisher

John Wiley and Sons; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 1364-727X)

Published

2003

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)