Abstract
Beyaz peynir, Turkish white-brined cheese, was produced with six different strains of Lactococcus and ripened at 6–8 °C. Two of these were Lc. lactis subsp. lactis UC317 and NCDO763, while four of them were Lc. lactis subsp. cremoris SK11, HP, Wg2 and AM2. To determine their performance in manufacture of Beyaz cheesemaking, the activity of six different strains of Lactococcus were monitored during cheese production by determining the curd acidity. Also, their proteolytic and lipolytic activities were tested by determining nitrogen fractions and free fatty acid contents, respectively, after 3 days of ripening. These cheeses made with each strain of Lactococcus did not differ significantly in pH decline during cheesemaking. The gross compositions of the fresh cheeses were found to be similar; however, the cheeses made with HP and Wg2 had the lowest and highest levels of salt-in-moisture content, respectively. Water-soluble nitrogen, 12% trichloroacetic acid soluble nitrogen, total free amino acid and total ...
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.