The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

TOMAR O.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.72, sa.2, ss.218-228, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 72 Sayı: 2
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1111/1471-0307.12574
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.218-228
  • Anahtar Kelimeler: Tulum cheese, Probiotic, Organic acids, Texture, Sensory, MINAS FRESCAL CHEESE, LACTOBACILLUS-ACIDOPHILUS, DOUBLE-BLIND, FLAVOR ENHANCERS, PRATO CHEESE, VOLATILE, QUALITY, STORAGE, LACTIS, MILK
  • Kocaeli Üniversitesi Adresli: Hayır

Özet

The aim of this study was to evaluate the effects of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis on the organic acid, texture profile and sensory attributes of Tulum cheese. The acidity of sample increased throughout the storage. Storage time influenced the organic acid content of samples (P < 0.0001). Lightness decreased while redness increased (P < 0.05). Cohesiveness decreased during storage, whereas the values of all other Texture Profile Analyses (TPA) parameters increased. The samples produced with L. acidophilus had the highest texture and acceptability ratings, whereas samples produced with B. animalis subsp. lactis had the highest flavour score.