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首页> 外文期刊>International Journal of Dairy Technology >The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kasar cheese during ripening.
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The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kasar cheese during ripening.

机译：发酵剂对土耳其Kasar奶酪成熟期间化学成分，微生物和感官特性的影响。

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摘要

The effects of starter culture on chemical composition, microbiological quality and sensory properties of Turkish Kasar cheese during ripening were investigated. Kasar cheese samples were produced from raw milk and pasteurized milk with starter culture added. Chemical, microbiological and sensory properties of Kasar cheeses were analysed on the 1st, 7th, 15th, 30th, 60th and 90th days during the ripening period. Generally, chemical parameters were not affected by starter culture. The pH, ripening index, water-soluble nitrogen and non-protein nitrogen did not show significant differences between the cheese samples. The addition of starter affected the microbiological quality of the cheeses. Starter culture-added Kasar cheeses contained low levels of total aerobic mesophilic bacteria, moulds and yeasts, and coliforms, and achieved higher sensory scores than those of cheeses made from raw milk. The starter cultures contributed to acidity and microbial quality of the cheese.
机译：研究了发酵剂对土耳其Kasar奶酪成熟期间化学成分，微生物质量和感官特性的影响。 Kasar奶酪样品是从生奶和巴氏杀菌奶中添加发酵剂制成的。在成熟期的第1、7、15、30、60和90天分析Kasar奶酪的化学，微生物和感官特性。通常，化学参数不受发酵剂培养的影响。奶酪样品之间的pH，成熟指数，水溶性氮和非蛋白质氮没有显着差异。发酵剂的添加影响了奶酪的微生物质量。添加了发酵剂的开胃干酪Kasar奶酪的总需氧嗜温细菌，霉菌和酵母菌以及大肠菌群含量较低，并且感官评分高于用生奶制成的奶酪。发酵剂的培养有助于奶酪的酸度和微生物质量。

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