Development of lipolysis in homogenised culture added kashar cheeses
Küçük Resim Yok
Tarih
2006
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Indian Veterinary Journal
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, it was aimed to determine the effect of homogenisation of lactic cultures on the development of lipolysis in Kashar cheeses. Starter cultures used in the study were Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cemoris, Lactobacillus delbruecki subsp. bulgaricus. Streptococcus thermophilus and Lactobacillus helveticus. Homogenisation of the cultures was done at 30 MPa for 5 cycles at 40°C. Results showed that homogenisation of the cultures increased the degree of lipolysis in Kashar cheeses (P<0.05).
Açıklama
Anahtar Kelimeler
Lactobacillus, Lactobacillus Delbrueckii, Kashar Cheeses, Streptococcus Thermophilus
Kaynak
Indian Veterinary Journal
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
83
Sayı
4
