Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese

Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese

L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of different brands and L. helveticus adjunct culture to...

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Bibliographic Details
Main Authors:	Hatice Sıçramaz, Olgu Taylan Güven, Ayşen Can, Ahmet Ayar, Yasin Gül
Format:	Article
Language:	English
Published:	Elsevier 2022-01-01
Series:	Current Research in Food Science
Subjects:	Lactobacillus helveticus Volatiles SPME-GC-MS Kashar Pasta filata cheese
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927122000892

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