The effect of low pressure-homogenized lactic cultures on the development of proteolysis in cheese slurry

Basit Öğe Kaydı
dc.authorid0000-0001-9813-0046
dc.contributor.authorCoşkun, Hayri
dc.date.accessioned2021-06-23T19:19:25Z
dc.date.available2021-06-23T19:19:25Z
dc.date.issued2006
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe aim of this study was to determine the effect of low pressure-homogenization of lactic acid bacteria (LAB) on the development of proteolysis in the slurry medium. For the slurry, the milk was pasteurized at 65 degrees C for 30 min, cooled to 32 degrees C and coagulated. The curd obtained was blended; the dry matter was adjusted to 30% by adding distilled water, placed into the flasks and autoclaved. The LAB Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Lactobacillus helveticus were used in cheese slurry. Homogenization was performed at 30 MPa and 40 degrees C. The cheese slurries were incubated with and without homogenized cultures at 9 and 30 degrees C for up to 72 h. During incubation, the changes in trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN) as well as pH were monitored. The results showed that pH development was slower in the slurries to which homogenized culture was added. Higher TCA-SN and PTA-SN values were obtained from the slurries incubated at 30 degrees C. Moreover, higher TCA-SN and PTA-SN values were found in the slurries incubated with homogenized mesophilic culture and Lb. helveticus (P < 0.05). The results suggested that homogenization of the cultures was a promising method for the acceleration of cheese ripening.en_US
dc.identifier.doi10.1007/s11274-005-9011-6
dc.identifier.endpage145en_US
dc.identifier.issn0959-3993
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-33645010273en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage141en_US
dc.identifier.urihttps://doi.org/10.1007/s11274-005-9011-6
dc.identifier.urihttps://hdl.handle.net/20.500.12491/5937
dc.identifier.volume22en_US
dc.identifier.wosWOS:000236077700009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorCoşkun, Hayri
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofWorld Journal Of Microbiology & Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheese Slurryen_US
dc.subjectHomogenizationen_US
dc.subjectLactic Acid Bacteriaen_US
dc.titleThe effect of low pressure-homogenized lactic cultures on the development of proteolysis in cheese slurryen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
hayri-coskun.pdf
Boyut:
171.34 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam metin/ Full text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu