The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening
UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein,...
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2022-01-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
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| Online Access: | https://ifstrj.um.ac.ir/article_40714_f7e4e818902b3581867a4e3afe6483cc.pdf |
| _version_ | 1818007021079756800 |
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| author | Aliakbar Gholamhosseinpour Mostafa Mazaheri Tehrani Seyed Mohammad Ali Razavi |
| author_facet | Aliakbar Gholamhosseinpour Mostafa Mazaheri Tehrani Seyed Mohammad Ali Razavi |
| author_sort | Aliakbar Gholamhosseinpour |
| collection | DOAJ |
| description | UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, salt, acidity, pH), biochemical (pH 4.6, TCA, PTA-soluble nitrogen, acid degree value) and sensory (color and appearance, aroma, texture, flavor and total acceptance) characteristics of UF- Feta cheese analogues was investigated. According to our results, the starter culture types were known to have a significant effect (P≤ 0.05) on pH, %salt, %protein, and pH 4.6- soluble nitrogen of cheeses, whereas the other chemical properties were not affected by them. Ripening time only significantly (P≤ 0.05) influenced %acidity, pH, %salt, acid degree value (meq acid 100 g-1 fat), %protein and %proteolysis products of samples. Also, the starter culture and ripening time did not affect the sensory properties significantly, excluding color and appearance, however, the produced cheeses from SafeIT 2 had higher sensory scores compared with the others containing FRC- 65 and R- 704 cultures. |
| first_indexed | 2024-04-14T05:10:03Z |
| format | Article |
| id | doaj.art-b89e864173554a80bafd59f985c5035e |
| institution | Directory Open Access Journal |
| issn | 1735-4161 2228-5415 |
| language | English |
| last_indexed | 2024-04-14T05:10:03Z |
| publishDate | 2022-01-01 |
| publisher | Ferdowsi University of Mashhad |
| record_format | Article |
| series | مجله پژوهشهای علوم و صنایع غذایی ایران |
| spelling | doaj.art-b89e864173554a80bafd59f985c5035e2022-12-22T02:10:36ZengFerdowsi University of Mashhadمجله پژوهشهای علوم و صنایع غذایی ایران1735-41612228-54152022-01-0117616615310.22067/ifstrj.2021.70493.105040714The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripeningAliakbar Gholamhosseinpour0Mostafa Mazaheri Tehrani1Seyed Mohammad Ali Razavi2Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, salt, acidity, pH), biochemical (pH 4.6, TCA, PTA-soluble nitrogen, acid degree value) and sensory (color and appearance, aroma, texture, flavor and total acceptance) characteristics of UF- Feta cheese analogues was investigated. According to our results, the starter culture types were known to have a significant effect (P≤ 0.05) on pH, %salt, %protein, and pH 4.6- soluble nitrogen of cheeses, whereas the other chemical properties were not affected by them. Ripening time only significantly (P≤ 0.05) influenced %acidity, pH, %salt, acid degree value (meq acid 100 g-1 fat), %protein and %proteolysis products of samples. Also, the starter culture and ripening time did not affect the sensory properties significantly, excluding color and appearance, however, the produced cheeses from SafeIT 2 had higher sensory scores compared with the others containing FRC- 65 and R- 704 cultures.https://ifstrj.um.ac.ir/article_40714_f7e4e818902b3581867a4e3afe6483cc.pdfanalogue cheeselactic acid bacteriaripening timestarter culture |
| spellingShingle | Aliakbar Gholamhosseinpour Mostafa Mazaheri Tehrani Seyed Mohammad Ali Razavi The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening مجله پژوهشهای علوم و صنایع غذایی ایران analogue cheese lactic acid bacteria ripening time starter culture |
| title | The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening |
| title_full | The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening |
| title_fullStr | The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening |
| title_full_unstemmed | The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening |
| title_short | The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening |
| title_sort | effects of commercial mixed strain starter cultures on the chemical and sensory characteristics of uf feta cheese analogue during ripening |
| topic | analogue cheese lactic acid bacteria ripening time starter culture |
| url | https://ifstrj.um.ac.ir/article_40714_f7e4e818902b3581867a4e3afe6483cc.pdf |
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