International Journal of Food Engineering · 2021 · 12 citations · 46 references
AgricultureDairy ScienceFood ScienceCheese ScienceFood MicrobiologyFood ProcessingCheese ChemistryCheese CompositionCheese MicrobiologyCheese Quality EvaluationCheese TextureMicrobial Spoilage Of CheeseBimodal DistributionCheese PhysicochemicalElliptical DistributionsHardnessMicroencapsulationMicroencapsulation ProcessesStorageStreptococcus Thermophilus
Abstract Chavil ( Ferulago angulata ) extract (CE) and microencapsulated chavil extract (MCE) were added to UF- Feta-type Cheese. The aim of this study was to comprising CE and MCE on physicochemical and microbiological properties in cheese. The scanning electron microscope images demonstrate the MCE had elliptical shape. The average size diameter curve of the MCE revealed bimodal distribution with two peaks (1541 and 2222 nm) separately. The hardness value of MCE cheese (212.83 ± 17.63 g) was lower than that of CE (343.67 ± 25.53 g) because of canola oil used in the microencapsulation process. The MCE-cheese showed lower values of acidity (1.67%) in comparison with CE-cheese (1.87%). The viable numbers of Streptococcus thermophilus and Lactococcus lactis were equal among the samples (4.6–4.9 log 10 CFU/g respectively). The acid degree value of MCE (2.07 ± 0.21%) and CE (1.83 ± 0.25%) cheese were nearly equal at the end of storage time.
46
Microbes from raw milk for fermented dairy products
Jan Wouters, Eman Ayad, Jeroen Hugenholtz et al. · International Dairy Journal · 2002 · 551 citations
Ulla Justesen, Pia Knuthsen, Torben Leth · Journal of Chromatography A · 1998 · 549 citations