The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production

Clicks: 329
ID: 93329
2017
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #6 of 9 articles by views in vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2016 at a dairy industry laboratory in R. of Macedonia. In this research work the influence of three different starter cultures of three white brined cheese variants (A, B, C) has been examined regarding the fat content dynamics. The starter culture in variant А (SMCH-5) contained following bacteria strains: Lb. bulgaricus, Str. thermophilus and Lb. acidophilus. In the variant B (Choozit Feta A) the follow bacteria strains were included: Lac. lactis ssp. lactis, Lac. lactis ssp. cremoris, Str. thermophilus, Lb. bulgaricus and Lb. helveticus. The variant C (MOTC 092 EE) was a combination of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The impact of the above mentioned three different starter cultures was determined over the fat content, рН and SH during the process of ripening of the white brined cheese.
Reference Key
makarijoski2017thevestnik Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Makarijoski, B.;Рrеsilski, S.;Кhаn, M. U.;Нlеbа, L.;Shariati, M. A.;Rаshidzаdеh, Sh.;
Journal vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Year 2017
DOI
DOI not found
URL
https://www.vestnik-vsuet.ru/vguit/article/view/1114
Keywords
Biology (General) Materials of engineering and construction. Mechanics of materials Engineering (General). Civil engineering (General) Biotechnology Technology food processing and manufacture toxicology. poisons plant culture

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.