Characteristics and consumers' acceptability of a new soft cheese with yoghurt starter bacteria.
1994
Davide C.L. | Sarmago I.G. | Reforma C.P.
A novel fresh soft cheese (kesoghurt) resembling Kesong Puti, but with improved sensory quality and containing the yoghurt starter bacteria which are perceived to be responsible for the health-promoting properties of yoghurt, has been developed using cow's milk. Results showed that addition of 0.5 percent up to 2 percent combination of yoghurt starter bacteria Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB) gave no problem in cheesemaking techniques at 40 deg C. The combination firmed the coagulum and curd faster than without the bacteria, enhanced why separation and therefore shortened make period. Cheese yield increased by 11-16 percent thus, improving profitability. Kesoghurt had a significantly lower pH, practically the same salt content but significantly higher moisture and acidity than Kesong Puti (KP). Fat and total protein tended to decrease with increasing starter level. The added starter bacteria and acidity improved the cheese taste and aroma and made the texture finer and creamier. Kesoghurt with 1.5 percent ST and LB garnered the best overall sensory scores and general acceptability with a longer shelf-life compared to the native Kesong Puti. Having the beneficial yoghurt bacteria and a high consumer acceptability which increased even after 5 days storage, Kesoghurt is therefore a value-added Kesong Puti.
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