The effect of various starters on the amino acids and fatty acids of Kefalotyri cheese
1984
Anifantakis, E. | Kaminaridis, S. (Agricultural College, Athens (Greece). Lab. of Dairy Technology) | Baltadjieva, M. | Edgaryan, M. (Food Technology Inst., Plovdiv (Bulgaria))
The effect of 3 combinations of lactic acid bacteria, namely A = Str. thermophilus + Lact. bulgaricus, B = Str. thermophilus + Lact. bulgaricus + Lact. casei, C = Str. lactis + Lact. bulgaricus + Lact. casei on the free fatty acids and amino acids as well as on the organoleptic characteristcs of Kefalotyri cheese was studied. From the analysis of the experimental data it was found that among the cheeses produced by the 3 combinations of lactic acid bacteria there are differences in their content in free fatty acids and amino acids, which for some of them were proved to be statistically significant and for others not. The highest content was found to be in cheeses produced by combination B and the lowest by A. The taste and flavour of the cheeses produced using the A, B and C starters was shown to be similar
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