Effect of freeze–dried kefir culture on proteolysis in feta-type and whey-cheeses

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• 作者：Dimitra Dimitrellou ; Panagiotis K ; ylis ; Athanasios Mallouchos ; Michalis Komaitis ; Athanasios A. Koutinas ; Yiannis Kourkoutas
• 关键词：Feta-type cheese ; Whey-cheese ; Proteolysis ; Nitrogen fractions ; Free amino acids
• 刊名：Food Chemistry
• 出版年：2010
• 出版时间：15 March 2010
• 年：2010
• 卷：119
• 期：2
• 页码：795-800
• 全文大小：248 K

文摘

The effect of freeze–dried kefir culture on the proteolysis of feta-type and whey-cheese was investigated. All nitrogen fractions increased during ripening. Although no significant differences were observed in total nitrogen (TN), the levels of water-soluble nitrogen (WSN), pH 4.4-soluble nitrogen (SN), 12 % trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN) were significantly higher in cheeses produced by freeze–dried kefir culture during the later stages of ripening. Content of total free amino acids (FAA) was significantly affected by freeze–dried kefir starter culture and it was continuously increased in kefir-cheese while, in rennet-cheese it was increased up to 30 days of ripening and then slightly decreased. On the other hand, FAA content continuously decreased in kefir-whey-cheese whereas it increased in whey-cheese. The cheese samples produced by freeze–dried kefir as starter culture were characterised as high-quality products during the preliminary sensory evaluation and they were accepted by the panel. Overall, the use of freeze–dried kefir suggested acceleration of cheese ripening and resulted in improved sensory characteristics.