ΕΠΙΤΑΧΥΝΣΗ ΤΗΣ ΩΡΙΜΑΣΕΩΣ ΤΟΥ ΤΥΡΙΟΥ ΦΕΤΑ

THE ACCELARATED RIPENING OF FETA CHEESE WAS ACHIEVED BY THE ADDITION TO THE CHEESEMILK A) NEUTRAL PROTEINASE FROM B. SUBTILIS, B) ACID PROTEINASE FROM ASP. ORYZAE AND C) CULTURES FROM LB. BULGARICUS AND STR. THERMOPHILUS WITH INCREASED NUMBER OF CELLS WHOSE ABILITY OF ACID PRODUCTION FROM LACTOSE WAS REDUCED BY HEATING AT 63 C. THE RIPENING OF CHEESES WAS EVALUATED UP TO 8 MONTHS BY DETERMINING THE PH, MOISTURE, FAT, ACID DEGREE VALUE, BRINE CONCENTRATION, TOTAL N, NON PROTEIN N AND N OF AMINO ACIDS, DIACETYL, ACETALDEHYDE AND FREE FATTY ACIDS. POLYACRYLAMIDE GEL ELECTROPHORESIS (PAGE) OF CHEESE SAMPLES WAS USED TO COMPARE THE EXTENT OF DEGRADATION OF CASEIN FRACTIONS IN TREATED AND UNTREATED CHEESES DURING RIPENING. MICROFLORA EVALUATION DURING RIPENING WAS ALSO STUDIED. ORGANOLEPTIC ASSEMENT SHOWED THAT THE TREATED CHEESES DEVELOPED TYPICAL FLAVOUR, BODY AND TEXTURE IN HALF THE TIME (40 DAYS) COMPARED TO THE UNTREATED CHEESES (80 DAYS). ALSO THE QUALITY OF TREATED CHEESES DID NOT DETERIORATE FOR AT LEAST 8 MONTHS. IT WAS FOUND THAT THE ADDITION OF PROTEOLYTIC ENZYMES IN THE CHEESEMILK MAY INCREASE THE AMOUNT OF SMALL PEPTIDES AND AMINOACIDS BY UP TO 400% OF THE NORMAL LEVEL IN 40-DAY OLD CHEESES. ANY INCREASE, THOUGH, OF THESE SUBSTANCES BEYOND 175% OF THE NORMAL, IMPARTED BITTER FLAVOUR TO THE CHEESE. IT WAS ALSO FOUNDTHAT THE ADDITION OF SMALL QUANTITIES OF LIPASE TO THE CHEESEMILK WAS NECESSARY SO THAT THE CHEESES OF HIGH PROTEOLYSIS OBTAIN A TYPICAL AND BALANCED FLAVOUR. A DISADVANTAGE OF ACCELARATED RIPENING OF FETA CHEESE, WITH THE ADDITION OF PROTEINASES IN CHEESE MILK, IS THE REDUCED YIELD OF CHEESES (ABOUT 3,16% WITH PROTEINASE FROM B. SUBTILIS AND 2,63% FROM ASP. ORYZAE).

Grantor dc:publisher

Aristotle University Of Thessaloniki (AUTH)

Year dc:date

1987

Authors dc:creator

• Βαφοπούλου-Μαστρογιαννάκη, Άννα
• Vafopoulou-Mastrojiannaki, Anna

• ΓΕΥΣΗ-ΟΣΜΗ ΦΕΤΑΣ
• ΕΠΙΔΡΑΣΗ ΛΙΠΑΣΩΝ ΜΙΚΡΟΒΙΑΚΗΣ ΠΡΟΕΛΕΥΣΗΣ
• ΕΠΙΔΡΑΣΗ ΠΡΩΤΕΙΝΑΣΩΝ ΜΙΚΡΟΒΙΑΚΗΣ ΠΡΟΕΛΕΥΣΗΣ
• ΕΠΙΤΑΧΥΝΟΜΕΝΗ
• ΛΙΠΟΛΥΣΗ-ΠΡΩΤΕΟΛΥΣΗ
• ΠΡΟΣΘΗΚΗ ΘΕΡΜΑΣΜΕΝΩΝ ΚΑΛΛΙΕΡΓΕΙΩΝ
• ΠΡΟΣΘΗΚΗ ΠΡΩΤΕΙΝΑΣΩΝ
• ΠΡΩΤΕΙΝΑΣΕΣ ΜΙΚΡΟΒΙΑΚΗΣ ΠΡΟΕΛΕΥΣΗΣ
• ΥΔΡΟΛΥΣΗ ΚΑΖΕΙΝΩΝ ΠΡΟΒΕΙΟΥ ΓΑΛΑΚΤΟΣ
• ΩΡΙΜΑΣΗ ΤΥΡΙΟΥ ΦΕΤΑ
• ACCELARATED
• FETA CHEESE FLAVOUR
• FETA CHEESE RIPENING
• FOOD GRADE LIPASES CENTRIBUTION
• FOOD GRADE PROTEINASES
• FOOD GRADE PROTEINASES CENTRIBUTION
• HEAT SHOCKED STARTER ADDED
• LIPOLYSIS PROTEOLYSIS
• OVINE CASEINS HYDROLYSIS
• PROTENASES ADDED
• Γεωπονικές Επιστήμες και Κτηνιατρική
• Γεωπονία, Δασολογία και Αλιεία
• Agricultural and Veterinary Sciences
• Agriculture, Forestry and Fisheries

Language dc:language

gre

Identifier

10.12681/eadd/0451

OAI identifier oai:identifier

oai:10442/0451