Turkish Journal of Veterinary and Animal Sciences

Turkish Journal of Veterinary and Animal Sciences

Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production

Yazarlar: Harun KESENKAŞ, Necati AKBULUT

Cilt 32 , Sayı 5 , 2008 , Sayfalar 327 - 333

Konular:-

Anahtar Kelimeler:Cheese,Ripening,Adjunct culture,Debaryomyces hansenii,Yarrowia lipolytica,Kluyveromyces marxianus

Özet: The present study aimed to determine the possibility of using yeasts as adjunct cultures in the production of white brined cheese, which is quite important to the Turkish dairy industry, and to evaluate the effects of these yeasts on cheese ripening. In addition to starter culture (Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. cremoris), adjunct yeast cultures of Yarrowia lipolytica, Debaryomyces hansenii, and Kluyveromyces marxianus were separately co-inoculated to each cheese vat and, therefore, 4 different experimental cheese samples were produced, including the control cheese. Some chemical, microbiological, and sensory properties of the samples were monitored during the 90-day ripening period.

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@article{2008, title={Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production}, volume={32}, number={5}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Harun KESENKAŞ,Necati AKBULUT}, year={2008}, pages={327–333} }
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Harun KESENKAŞ,Necati AKBULUT. (2008). Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production (Vol. 32, pp. 327–333). Vol. 32, pp. 327–333. Turkish Journal of Veterinary and Animal Sciences.
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Harun KESENKAŞ,Necati AKBULUT. Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production. no. 5, Turkish Journal of Veterinary and Animal Sciences, 2008, pp. 327–33.
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