scholarly journals Influence of starter culture, temperature and processing technology on the quality of Macedonian white brined cheese

2014 ◽  
Vol 30 (4) ◽  
pp. 579-588
Author(s):  
E. Sulejmani ◽  
Z.H. Musliu ◽  
S. Srbinovska
Keyword(s):  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Processing Technology ◽  
Culture Temperature ◽  
Freeze Dried ◽  
White Cheese ◽  
Higher Temperature

The effect of the starter culture, temperature of curdling and processing technology on the composition, cheese yield and process optimization of Macedonian White cheese (MWC) was studied during 60 days of ripening in brine. Three treatments of cheese were made using current technological process and yogurt as starter-culture gained along processing of previous day (MWCK), freeze dried culture of L?ctobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 3:1; F-DVS YF-3331 Yo-Flex version: 2 PI-EU-EN (MWC?1), and (MWC?2) with same starter culture as previous but whith 5 minute earlier processing of curd and temperature of curdling at 39?C. As ripening progressed, titratable acidity (?SH), salt and protein contents of the (MWC?2) treatment continuously increased, whereas their fat-in-dry-matter and lactose contents decreased. In same production conditions depending on the used temperature. Way of processing and starter cultures the cheese from (MWC?2) treatment was with highest acidity of 66.63 + 2.73oSH until the end of ripening of the cheese. Moisture of cheeses remained stable during ripening. The pH of cheese at the 1 day of ripening, which decreased by increasing the temperature of curdling (5.03, 5.11 and 5.00 for MWCK, MWC?1 and MWC?2, respectively), significantly (P < 0.05) affected most of the chemical characteristics of cheese. The content of salt at the end of storage at (?1) and (?2) variant is 5.23 + 0.31 and 5.52 + 0.31 respectively. Higher temperature of curdling decreased moisture and pH, whereas cheese protein content increased. The consumption of milk for production of a 1 kilogram of cheese ranged from 7.8 to 8.3 liters of milk. It was concluded that starter cultures have possstively influenced and improved the quality of white cheese.

scholarly journals The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1800
Author(s):  
Jolanta Król ◽  
Agnieszka Wawryniuk ◽  
Aneta Brodziak ◽  
Joanna Barłowska ◽  
Beata Kuczyńska
Keyword(s):  
Starter Culture ◽  
Raw Milk ◽  
Summer Season ◽  
Starter Cultures ◽  
Retention Rates ◽  
Macro Elements ◽  
Holstein Friesian ◽  
Freeze Dried ◽  
Fat Soluble Vitamins

The study was conducted to determine the content and retention of selected fat-soluble vitamins and minerals in curd cheese–tvarog made by a traditional method, taking into account the effect of the quality of the raw milk and the type of starter cultures used. The raw milk used to make the tvarog was obtained in various conditions, i.e., with and without the use of pasture forage (in a traditional and an intensive system), in two production seasons (spring/summer and autumn/winter), from two breeds raised in Poland (the Black-and-White variety of Polish Holstein-Friesian and Simmental). Two variants of starter cultures were used to make tvarog: Freeze-dried DVS starters (Flora Danica) and pure cultures of mesophilic lactic acid bacteria. The acidity and content of protein, fat, selected fat-soluble vitamins (A, D3, and E), and selected macro-elements (Ca and Mg) were determined in samples of bulk milk and cheese. Retention rates of individual nutrients from the milk to the cheese were calculated. A higher content of fat-soluble vitamins was found in milk obtained from Simmental cows kept in a traditional system in the spring/summer season, as well as in the tvarog produced from it. Vitamin retention rates from the raw material to the tvarog were above 90%. The mineral composition of the cheese was not associated with the quality of the milk used. Very low retention rates from milk to cheese were obtained for Ca and Mg (below 20%). Higher retention rates were obtained in the spring/summer season when culture variant 1 was used. However, the starter culture was not found to significantly influence the concentration or retention of vitamins in the experimental cheese.

scholarly journals Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Xue Han ◽  
Zhe Yang ◽  
Xueping Jing ◽  
Peng Yu ◽  
Yingchun Zhang ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Exopolysaccharide Production ◽  
Fermented Dairy Products ◽  
Fermented Dairy

19Streptococcus thermophiluswith high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains ofStreptococcus thermophiluszlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). ThenStreptococcus thermophiluszlw TM11 was combined withLactobacillus delbrueckiisubsp.bulgaricus3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p<0.05). In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

scholarly journals Effect of Starter Addition on the Physicochemical, Microbiological and Sensory Characteristics of Pasteurized Milk White Cheese (Gibna bayda)

2020 ◽  
pp. 32-44
Author(s):  
Hanaa M. A. Salih ◽  
Mohamed O. M. Abdalla
Keyword(s):  
Starter Culture ◽  
Microbiological Quality ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Lactobacillus Bulgaricus ◽  
Pasteurized Milk ◽  
White Cheese ◽  
Viable Bacteria

Aims: This study was conducted to determine the effect of starter culture addition on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna Bayda) during the storage period (5°C/ 45 days). Methodology: Two treatments were prepared: Treatment 1 (T1): cheese manufactured with pasteurized milk with Lactobacillus bulgaricus and Streptococcus thermophilus (1:1) at the level of 2% (w/v); Treatment 2 (T2): the control; cheese manufactured with pasteurized milk without starter cultures. After cheese manufacture, physicochemical, microbiological and sensory characteristics were determined at 1, 15, 30 and 45-day intervals. Results: Results showed that the starter culture addition did not significantly (P>.05) affect all physiochemical characteristics of cheese, except for the ash content which was high in cheese manufactured with the addition of starter culture. The addition of the starter influenced the microbiological quality of the cheese, with total viable bacteria, Staphylococcus aureus and yeasts and moulds counts being significantly (P<.05) low. Furthermore, the cheese made with an added starter culture showed high scores of colour, taste and flavour. The storage period significantly affected all characteristics of the cheese, except for the fat content of the control, which remained unchanged during all storage periods. Conclusion: The results of this study show that starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) (1:1) is likely to be a suitable culture for Sudanese white cheese.

scholarly journals Selection and study on technological parameters of symbiotic starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus for production of Vietnamese yogurt

2020 ◽  
Vol 3 (2) ◽  
pp. 118
Author(s):  
Thanh Le ◽  
Bogdan Goranov ◽  
Radka Vlaseva
Keyword(s):  
Maximum Rate ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Technological Parameters ◽  
Coagulation Time ◽  
The Moment ◽  
Natural Milk

In this paper ten symbiotic starter cultures for yogurt production were examined for their coagulation time, titratable acidity, pH at the moment of coagulation. Their maximum rate of acidification was also determined by model of fermentation kinetics. Three starter cultures were selected for production of Vietnamese yogurt. With the selected starter culture, yogurt from natural milk and reconstituted whole milk was obtained. Their coagulation time, acidity, maximum rate of acidification and rate of acidification during storage of product were studied. As a result of this study and mathematical modeling, we concluded that maximum rate of acidification at moment of coagulation and during storage was affected by the type of milk used in yogurt production.

scholarly journals Determination of Microbial Properties of Freeze Dried Traditional Cheese

2019 ◽  
Vol 7 (4) ◽  
pp. 688
Author(s):  
Tuba Büyüksırıt Bedir ◽  
Hakan Kuleaşan
Keyword(s):  
Freeze Drying ◽  
Salt Content ◽  
Titratable Acidity ◽  
Microbiological Analysis ◽  
Effective Prevention ◽  
Freeze Dried ◽  
White Cheese ◽  
Tulum Cheese ◽  
Yeasts And Molds

The use of dried cheese in food production and food preparation sectors is becoming increasingly widespread. Dried cheese is preferred because of their longer shelf life at room temperatures, smaller packaging sizes, practical use, and their ease of homogenization in food products. Various technologies are currently being used for the drying of cheese and efforts are still being made to develop new methods. Freeze drying is a highly preferred technique for the production of dried cheese due to high quality of the final product. Instant removal of water and low process temperatures ensure an effective prevention of chemical and microbial deterioration. In this study, White, Kashar and Tulum cheeses were dried by freeze-drying method. Physicochemical analyses were carried out on the first day in order to determine the initial quality of cheese samples. The moisture and salt content were highest in White cheese, titratable acidity and fat content were highest in Tulum Cheese. Freze dried cheese samples were stored in room conditions for 6 months and changes in microbial populations such as mesophilic aerobic bacteria, yeast and moulds, lactic acid bacteria, Staphylococci spp. and coliform group bacteria were determined. The results showed that Tulum Cheese contained highest microbial counts in general. The number of bacteria was 7.71±0.10 log cfu/g in Tulum Cheese, 5.70±0.07 log cfu/g in White cheese. Total counts of yeasts and molds were 7.37±0.06 log cfu/g for Tulum cheese and 4.92±0.07 log cfu/g for Kashar Cheese. Statistical analysis was performedby using Minitab Statistical Package Program to evaluate the results of microbiological analysis on dried cheese samples.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

2020 ◽  
pp. 54-67
Author(s):  
C. U. Obiora ◽  
E. C. Igwe ◽  
E. C. Udeagha ◽  
S. N. Orjiakor ◽  
C. S. Anarado
Keyword(s):  
Sensory Evaluation ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Absorption Capacity ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Functional Evaluation ◽  
Soy Milk ◽  
Powdered Milk ◽  
Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%,  fat ranged from 2.14 – 3.62%,  carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

Studies on the manufacture of sweet cream starter butter: II. Effect of variation in proportion of starter added to cream

1960 ◽  
Vol 27 (1) ◽  
pp. 91-102 ◽  
Author(s):  
F. H. McDowall ◽  
J. A. Singleton ◽  
B. S. Le Heron
Keyword(s):  
Lactic Acid ◽  
Low Temperatures ◽  
Starter Culture ◽  
Skim Milk ◽  
Ph Values ◽  
Commercial Scale ◽  
Increase With Increase ◽  
Keeping Quality ◽  
Higher Temperature

SummaryProduction of diacetyl and acetoin by starters in cold skim-milk and cream was shown to increase with increase in the proportion of starter culture added, with some limitations at the higher rates of starter addition.With Streptococcus diacetilactis starter in skim-milk at 50°F the relation between proportion of starter added and production of diacetyl was linear up to addition at the 4% level, whereas at 43°F it was approximately linear up to the 10% level. At both 50 and 43°F the relation between the proportion of starter added and the production of acetoin was linear up to the 10% level.With Camb starter in skim-milk at both 50 and 43°F there were regular increases in production of diacetyl up to the 4% level of addition, but only minor changes thereafter with increase in the proportion of starter added up to 10%. At both temperatures the maximum production of acetoin was reached with the 7% rate of addition.Production of diacetyl and acetoin in skim-milk was greater at 50°F than at 43°F with both starters for all proportions up to 10%, and it was greater for Str. diacetilactis than for the mixed cultures.Except at the higher rates of addition of starter and at the higher temperature there were no concomitant increases in the acidity of the milk or lowering of the pH values. It appears that at low temperatures production of diacetyl by starters in sweet milk and cream proceeds independently of production of lactic acid.Similar results were obtained in a series of experimental buttermaking trials and some small commercial-scale trials, in which varying proportions of starter were added to creams after pasteurizing and before holding overnight for churning. With the cream-holding temperatures used, mainly 40–50°F, the pH values of the butters were not appreciably lowered by the starter additions to the cream. At all the rates of addition there were with Str. diacetilactis starter higher contents of diacetyl in the butter than with Camb starter. There was no indication of any relationship between the proportion of starter added and the keeping quality of the butter.

Effect of Stretching Temperature on Proteolysis, Expressible Serum and Titratable Acidity of Mozzarella Cheese

2011 ◽  
Vol 327 ◽  
pp. 139-142
Author(s):  
Miao Ying ◽  
Liu Jing ◽  
Zhao Zheng
Keyword(s):  
Block Design ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Mozzarella Cheese ◽  
Binding Properties ◽  
Water Binding ◽  
Randomized Block Design ◽  
Higher Temperature ◽  
The Impact ◽  
Made In

The impact of stretching temperature on proteolysis, titratable acidity and expressible serum of Mozzarella cheese during storage at 4 °C was determined. Three vats of cheese with three different stretching temperatures (75 °C, 85 °C, 95 °C) were made in one day. Cheese making was replicated on three different days as a randomized block design. Cheeses stretched at temperature of 95 °C had the lowest values of titratable acidity. Nitrogen soluble in pH4.6 acetate buffer and 12% TCA increased for all cheeses with age, but the rates of increase were slower in cheese stretched at higher temperature. This indicated that the coagulant and starter culture were heat inactivated during stretching at higher temperature. The amount of expressible serum obtained on centrifugation at 12500 rpm for 60 min at 25 °C decreased during aging, corresponding to an increase in water-binding properties. However, the rate of decrease was much lower in cheese stretched at higher temperature, which indicated the persistence of poor water-binding properties.

Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°C.

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