Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening

Kumar, Sanjeev; Kanawjia, S. K.; Kumar, Suryamani; Khatkar, Sunil Kumar

doi:10.1007/s13197-011-0565-z

Cited by 13 publications

(12 citation statements)

References 10 publications

(9 reference statements)

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“…Springiness is defined as the ratio of the cheese recovering its initial form after the first compression force. The springiness values decreased throughout storage time in all samples, similar to those reported by Kumar, Kanawjia, and Kumar (2014) ( P < 0.05) (Table 3). The highest decrease (0.36) was determined in samples filled in the skin bag, followed by samples filled into the small intestine with 0.31 and the samples filled into appendix small intestine with 0.27 ( P < 0.05) (Table 3).…”

Section: Resultssupporting

confidence: 88%

The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

Tomar

Akarca

Gök³

et al. 2020

Journal of Food Science

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In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of −49.82 were determined in the sample filled into small intestine.

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Section: Resultssupporting

confidence: 88%

The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

Tomar

Akarca

Gök³

et al. 2020

Journal of Food Science

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“…According to Kumar et al (2014), the more elastic the cheese, the greater its resistance to breakage and therefore the greater the cohesiveness, the values reported in this study for the elasticity and cohesiveness of the cheeses agreeing with this information. The adhesiveness and cohesiveness decreased with increasing culture concentration due to the decrease in moisture concentration.…”

Section: Aciditysupporting

confidence: 86%

Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture

Shabbir

Huma

Javed

2019

Braz. J. Food Technol.

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This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.

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“…Therefore, artisanal Marajó Butter cheese is quite cohesive. The values for chewiness were higher to those reported for cheese of the Feta type, elaborated from buffalo milk [21].…”

Section: Texture Profile Analysis (Tpa)contrasting

confidence: 77%

Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk

Simões¹

2013

IOSR-JESTFT

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Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening

Cited by 13 publications

References 10 publications

The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture

Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk

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