Makarijoski, Borche and Presilski, Stefce and Dimitrovska, Gordana and Tomovska, Julijana and Karapetkovska-Hristova, Vesna (2019) The effect of different starter cultures on water phase salt content in white brined cheese production. Journal of Enviromental&Agricultural Sciences(JEAS), 21 (1). pp. 1-5. ISSN ISSN: 2313-8629
Full text not available from this repository.Abstract
Abstract: The present paper is focused on the water phase salt content of three variants of white
brined cheese samples manufactured with different starter cultures. White brined cheese is
Macedonian traditional product with specific taste and quality parameters. In this research work,
the influence of three different starter cultures of three white brined cheese variants (A, B, C) has
been examined in order to assess their water phase salt content dynamics. The starter cultures used
in this study included, variant А (SMCH-5) that contained: Lactobacillus bulgaricus,
Streptococcus thermophilus and Lb. acidophilus; the variant B (Choozit Feta A) contained:
Lactococcus lactis ssp. lactis, L. lactis ssp. cremoris, Strep. thermophilus, Lb. bulgaricus and Lb.
helveticus; while the variant C (MOTC 092 EE) contained: L. lactis ssp. lactis, Strep.
thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The main aims of this study were to
investigate the effects of the above mentioned three different starter cultures on the water phase
salt content during the process of ripening of white brined cheese. No significant effect on the
water phase salt content during the fermentation process among all three white brined cheese
variants (A, B and C) produced by different types of starter cultures was found. The water phase
salt contents in all the three variants were in the range of 5.45-5.56%.
Keywords: Milk, white–brined cheese, starter cultures, water phase salt content, dynamic
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science |
| Divisions: | Faculty of Biotechnical Sciences |
| Depositing User: | PhD Goran Mihajlovski |
| Date Deposited: | 25 Dec 2023 11:36 |
| Last Modified: | 25 Dec 2023 11:36 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/9407 |
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