scholarly journals Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

2021 ◽  
Author(s):  
Mahmoud E. Ahmed ◽  
Kaavya Rathnakumar ◽  
Nancy Awasti ◽  
Mohamed Salem Elfaruk ◽  
Ahmed R. A. Hammam
Keyword(s):  
Low Fat ◽  
Adjunct Cultures ◽  
Feta Cheese

Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese

2003 ◽  
Vol 13 (9) ◽  
pp. 743-753 ◽  
Author(s):  
A Michaelidou ◽  
M.C Katsiari ◽  
L.P Voutsinas ◽  
E Kondyli ◽  
E Alichanidis
Keyword(s):  
Low Fat ◽  
Adjunct Cultures

Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin

2019 ◽  
Vol 73 (1) ◽  
pp. 244-254
Author(s):  
Seyyed Moein Nazari ◽  
Ali Mortazavi ◽  
Javad Hesari ◽  
Farideh Tabatabaei Yazdi
Keyword(s):  
Textural Properties ◽  
Low Fat ◽  
Feta Cheese

scholarly journals Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

2020 ◽  
Author(s):  
Ahmed M. Hamdy ◽  
Mahmoud E. Ahmed ◽  
Dipakkumar Mehta ◽  
Mohamed Salem Elfaruk ◽  
Ahmed R. A. Hammam ◽  
...  
Keyword(s):  
Probiotic Bacteria ◽  
Low Fat ◽  
Feta Cheese

Texture Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

2013 ◽  
Vol 662 ◽  
pp. 315-318
Author(s):  
Rui Xiang Zhao ◽  
Hua Di Sun ◽  
Sheng Yang Niu ◽  
Li Li Zhao
Keyword(s):  
Lactobacillus Acidophilus ◽  
Profile Analysis ◽  
Starter Culture ◽  
Low Fat ◽  
Ripening Process ◽  
Texture Profile ◽  
Adjunct Cultures ◽  
Low Fat Cheese ◽  
Texture Characterization

The value of Texture Profile Analysis (TPA) and microstructure of low- and full-fat cheese, fermented by L. acidophilus as starter culture and Str. Thermophilus as adjunct cultures, were changed after ripening for 90 d at 4 °C. The hardness, gumminess and chewiness of low-fat cheese were higher than that of full-fat cheese, while the springiness, cohesiveness and adhesiveness were less than that of full-fat cheese. The structure of low-fat cheese after ripening was more tightening and compact, while that of full-fat cheese had a lot of cavity.

Manufacture of low-fat Feta cheese

1994 ◽  
Vol 49 (1) ◽  
pp. 53-60 ◽  
Author(s):  
Maria C. Katsiari ◽  
Leandros P. Voutsinas
Keyword(s):  
Low Fat ◽  
Feta Cheese

scholarly journals Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder

2013 ◽  
Vol 52 (3) ◽  
pp. 1372-1382 ◽  
Author(s):  
Farzad Farbod ◽  
Ahmad Kalbasi ◽  
Sohrab Moini ◽  
Zahra Emam-Djomeh ◽  
Hadi Razavi ◽  
...  
Keyword(s):  
Fish Oil ◽  
Storage Time ◽  
Sensory Properties ◽  
Low Fat ◽  
Feta Cheese
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