Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk

被引：19

作者：

Atasoy, A. Ferit ^{[1
]}

Yetismeyen, Atilla

Tuerkoglu, Hueseyin

Oezer, Barbaros

机构：

[1] Harran Univ, Dept Food Technol, Sanliurfa Vocat High Sch, TR-63010 Sanliurfa, Turkey

[2] Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey

[3] Harran Univ, Dept Food Engn, Fac Agr, Sanliurfa, Turkey

来源：

FOOD CONTROL | 2008年 / 19卷 / 03期

关键词：

Urfa cheese; heat treatment; starter culture;

D O I：

10.1016/j.foodcont.2007.04.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of the present research was to determine the effects of heat treatment and starter culture on some properties of Urfa cheese produced from bovine milk. Proteolysis developed more rapidly in the cheese made with mesophilic starter culture. Whereas the cheese inoculated with thermophilic starter culture received higher sensory scores. High heat treatment (at 72 degrees C for 5 min) affected the sensory and chemical properties of Urfa cheese adversely. Therefore, incorporation of low heat treatment (at 65 degrees C for 20 min) is recommended for the production of Urfa cheese, with addition of a culture of Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. cremoris. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：278 / 285

页数：8

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