Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese
In the present study, the influences of wild-type lactic acid bacteria including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200 and Enterococcus faecalis KLDSO.034 on the composition and free fatty acid contents...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0034/pjfns-2015-0034.xml?format=INT |
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| author | Kirmaci H. Avni |
| author_facet | Kirmaci H. Avni |
| author_sort | Kirmaci H. Avni |
| collection | DOAJ |
| description | In the present study, the influences of wild-type lactic acid bacteria including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200 and Enterococcus faecalis KLDSO.034 on the composition and free fatty acid contents of Urfa cheeses were evaluated throughout the ripening period. Three different combinations of the strains were employed in the manufacture of cheeses from pasteurised milk. These are: cheese A (strains 1B4+ATCC 19434+IMAU 50157), cheese B (strains 1B4+IMAU 60200+ATCC 1934) and cheese C (strains ATCC 19434+1B4+IMAU 50157+IMAU 60200+KLDSO.0341). The control cheese (cheese D) was produced from raw ewe’s milk without starter culture. The basic composition of ripened cheese samples was not significantly affected by wild type strains. C cheese had a higher level of lipolysis than the other cheeses at all stages of ripening (p<0.05). Sensory evaluation of the cheese samples revealed that control cheese had significantly higher aroma and flavour scores than the other cheeses. |
| format | Article |
| id | doaj-art-b51486f277c1446ca4727f9590e85f95 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-b51486f277c1446ca4727f9590e85f952025-02-02T18:34:54ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-12-0166430331010.1515/pjfns-2015-0034pjfns-2015-0034Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa CheeseKirmaci H. Avni0Department of Nutrition and Dietetic, Karabük University, 78050 Karabük, TurkeyIn the present study, the influences of wild-type lactic acid bacteria including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200 and Enterococcus faecalis KLDSO.034 on the composition and free fatty acid contents of Urfa cheeses were evaluated throughout the ripening period. Three different combinations of the strains were employed in the manufacture of cheeses from pasteurised milk. These are: cheese A (strains 1B4+ATCC 19434+IMAU 50157), cheese B (strains 1B4+IMAU 60200+ATCC 1934) and cheese C (strains ATCC 19434+1B4+IMAU 50157+IMAU 60200+KLDSO.0341). The control cheese (cheese D) was produced from raw ewe’s milk without starter culture. The basic composition of ripened cheese samples was not significantly affected by wild type strains. C cheese had a higher level of lipolysis than the other cheeses at all stages of ripening (p<0.05). Sensory evaluation of the cheese samples revealed that control cheese had significantly higher aroma and flavour scores than the other cheeses.http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0034/pjfns-2015-0034.xml?format=INTUrfa cheesewild type strainsfree fatty acidslipolysissensory analysis |
| spellingShingle | Kirmaci H. Avni Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese Polish Journal of Food and Nutrition Sciences Urfa cheese wild type strains free fatty acids lipolysis sensory analysis |
| title | Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese |
| title_full | Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese |
| title_fullStr | Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese |
| title_full_unstemmed | Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese |
| title_short | Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese |
| title_sort | effect of wild strains used as starter cultures on free fatty acid profile of urfa cheese |
| topic | Urfa cheese wild type strains free fatty acids lipolysis sensory analysis |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0034/pjfns-2015-0034.xml?format=INT |
| work_keys_str_mv | AT kirmacihavni effectofwildstrainsusedasstarterculturesonfreefattyacidprofileofurfacheese |