scholarly journals Development of an autochthonous starter culture for spreadable goat cheese

2016 ◽  
Vol 36 (4) ◽  
pp. 622-630 ◽  
Author(s):  
Florencia FRAU ◽  
Martha NUÑEZ ◽  
Luciana GEREZ ◽  
Nora PECE ◽  
Graciela FONT
Keyword(s):  
Starter Culture ◽  
Goat Cheese ◽  
Autochthonous Starter Culture

scholarly journals Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Florencia Frau ◽  
Graciela Font de Valdez ◽  
Nora Pece
Keyword(s):  
Preparation Method ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Processing Conditions ◽  
Goat Cheese ◽  
Autochthonous Starter Culture ◽  
The Impact

The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75°C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37°C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

scholarly journals The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen

2017 ◽  
Vol 55 (1) ◽  
Author(s):  
Krešimir Mastanjević ◽  
◽  
Dragan Kovačević ◽  
Jadranka Frece ◽  
Ksenija Markov ◽  
...  
Keyword(s):  
Starter Culture ◽  
Different Temperatures ◽  
Autochthonous Starter Culture

Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture

LWT ◽  
2021 ◽  
pp. 112079
Author(s):  
Helena Araújo-Rodrigues ◽  
Maria Teresa P.G. dos Santos ◽  
Santiago Ruiz-Moyano ◽  
Freni K. Tavaria ◽  
António P.L. Martins ◽  
...  
Keyword(s):  
Starter Culture ◽  
Autochthonous Starter Culture ◽  
Protective Performance

Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 821-831 ◽  
Author(s):  
Tiziana Silvetti ◽  
Emanuele Capra ◽  
Stefano Morandi ◽  
Paola Cremonesi ◽  
Marilù Decimo ◽  
...  
Keyword(s):  
Microbial Population ◽  
Starter Culture ◽  
Protected Designation Of Origin ◽  
Autochthonous Starter Culture

scholarly journals Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study

2016 ◽  
pp. 1-9
Author(s):  
Leticia Hernández-Galán ◽  
Anaberta Cardador-Martínez ◽  
Micloth López-del-Castillo ◽  
Daniel Picque ◽  
Henry Eric Spinnler ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Inhibitory Activity ◽  
Starter Culture ◽  
Converting Enzyme ◽  
Goat Cheese ◽  
Preliminary Study

Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive

2014 ◽  
Vol 65 (3) ◽  
pp. 1709-1719 ◽  
Author(s):  
Noelia Z. Palavecino Prpich ◽  
Marcela P. Castro ◽  
María E. Cayré ◽  
Oscar A. Garro ◽  
Graciela M. Vignolo
Keyword(s):  
Starter Culture ◽  
Autochthonous Starter Culture ◽  
Dry Sausages

scholarly journals The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalgam)

2021 ◽  
Vol 9 (10) ◽  
pp. 1759-1766
Author(s):  
Hasan Tangüler
Keyword(s):  
Lactic Acid ◽  
Production Process ◽  
Lactobacillus Plantarum ◽  
Ethanol Fermentation ◽  
Starter Culture ◽  
Total Acidity ◽  
Direct Production ◽  
Sour Taste ◽  
Autochthonous Starter Culture

Şalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its name from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain turbidity and sour taste. This research was carried out to determine the effect of using an autochthonous starter culture and purple carrot size in şalgam production. For this purpose, with the direct production process, purple carrot in two different sizes (4 cm horizontally cut purple carrot or 12 cm vertically cut purple carrot) and şalgam with the addition of 3% L. plantarum was produced. The added starter culture enabled the fermentation to start quickly and the maximum total acidity and LAB count was reached earlier. Besides, the addition of starter culture significantly affected the overall composition of şalgam. In the production of shalgam beverage, the use of horizontally cut purple carrot and L. plantarum as an autochthonous starter culture can be recommended.

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