Effect of attenuated lactobacillus plantarum as adjunct starter on lipolysis and organoleptic characteristics of UF white cheese

R Atazadeh; G Karim; J Hesari; S Hanifian

Bihdāsht-i Mavādd-i Ghaz̠āyī (Nov 2012)

Effect of attenuated lactobacillus plantarum as adjunct starter on lipolysis and organoleptic characteristics of UF white cheese

R Atazadeh,
G Karim,
J Hesari,
S Hanifian

Affiliations

R Atazadeh: Ph.D Student of Food Hygiene, Faculty of Specialized Veterinary Science, Science and Research Branch, Islamic Azad University, Tehran, Iran.
G Karim: Professor of Food Hygiene Department, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
J Hesari: Associate Professor of Food Science and Technology Department, Faculty of Agriculture, Tabriz University, Tabriz, Iran.
S Hanifian: Assistant Professor of Food Science and Technology Department, Faculty of Agriculture, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Journal volume & issue: Vol. 2, no. 3 (7) پاییز
pp. 15 – 27

Abstract

Read online

The main objective of this study was to determine the effect of attenuated adjunct culture of lactobacillus plantarum on the lipolysis of UF-white cheese as measured by acid degree value, the fatty acids profile, physicochemical, microbial and sensory characteristics during ripening. The results showed that, treated UF cheeses exhibited no significant (p>0.05) differences in chemical composition (dry matter, fat, salt and pH) in comparison with the control UF cheeses throughout 60 days of ripening. Total bacterial count and mesophilic lactobacillus count in the UF cheeses using attenuated adjunct starter were significantly (p

Published in Bihdāsht-i Mavādd-i Ghaz̠āyī

ISSN: 2228-7647 (Print); 2476-6968 (Online)
Publisher: Islamic Azad University, Tabriz Branch
Country of publisher: Iran, Islamic Republic of
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://jfh.iaut.ac.ir/?lang=en

About the journal

Abstract

Keywords