The effect of non-starter Enterococcus sp on some properties of White Pickled Cheese
Küçük Resim Yok
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
A V A Agrarverlag
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Non-starter lactic acid bacteria, Enterococcus faecium and Enterococcus. faecalis, combined with commercial starter culture were added to cheese milk at two different rates (1,0 and 0.25%). The effects on some chemical, microbiological and sensory properties and on formation of biogenic amines of White Pickled Cheese (WPC) during the 6 months ripening period were investigated. Dry matter (DM), fat, pH, total nitrogen (TN), water-soluble nitrogen (WSN) values ranged between 40.63-42.53%; 17.00-19.25%; 4.43-4.61; 2.61-2.73% and 0.84-0.94%, respectively. The numbers (log cfu/g) of the Enterococcus, proteolytic and lipolytic microorganism are as follows: 4.62-6.91; 3.48-4.00 and 3.27-3.85, respectively. During ripening, ranging limits of (mg/kg) biogenic amines were: histamine 25.39-80.69, tyramine 172.34-273.25, cadaverine 62.25-87.95, putrescine 83.38-88.51, phenylethylamine 52.94-127.74 and tryptamine 13.05-17.07. With the exception of phenylethylamine, none of the biogenic amines exceeded the toxic threshold. Total sensory scores also ranged between 20.9-23.0. Although some decreases were observed in total sensory scores for all cheese groups after 4 months of ripening, cheese samples containing different levels of Enterococcus were liked equally by the panelists. Different culture groups and ripening periods affected the determined parameters significantly (p < 0.01).
Açıklama
Anahtar Kelimeler
Biogenic-Amine Production, Cheddar Cheese, Lactobacilli, Identification, Histamine, Bacteria, Kinetics, Growth
Kaynak
Milchwissenschaft-Milk Science International
WoS Q Değeri
Q3
Scopus Q Değeri
Cilt
61
Sayı
3
