Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production.
In an attempt to seek for suitable dried cultures, thermally-dried kefir was employed as starter in hard-type cheese production and tested in cheeses ripened at 5, 18 and 22 degrees C. Both free and immobilised on casein kefir cells were used and compared to cheese made without starter culture. Cheese products made with free cells of kefir culture were characterized by longer preservation time, improved aroma, taste, texture characteristics and increased degree of openness. Volatile profiles obtained by GC/MS analysis revealed a 216% increase in total concentration of esters, organic acids, alcohols and carbonyl compounds between cheeses prepared with and without kefir culture.
Katechaki
Eleftheria
E
Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece. elkat@upatras.gr
Panas
Panayiotis
P
Kourkoutas
Yiannis
Y
Koliopoulos
Dionisis
D
Koutinas
Athanasios A
AA