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Accelerated Ripening of UF Feta-Cheese by Using Freeze-Shocked Culture of Lactobacillus helveticus or Barley Extract

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Last updated: 01 Jan 2025

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Food Science and technology

Abstract

The effect of using freeze-dried shocked culture or barley extract in the manufacture of UF Feta-cheese made from ultrafiltreted retentate containing  different levels of either barley extract at ratio of 0.05% and 0.1% respectively, or freeze-shocked culture of L. delhrueckii subsp. helveticus at ratio of 1% and 2% respectively, on ripening process and quality was studied. Addition of barley-extract did not significantly affect the moisture, fat, total nitrogen or salt content of the resultant cheeses, but significantly increased its acidity, while the incorporation of the freeze-shocked starter cultures had no significant effects on the gross chemical composition of cheeses. These additives significantly increased the formation of soluble nitrogenous compound, free volatile fatty acids, flavour intensity and improved the body and texture characteristics of UF Feta cheese. Especially the cheese made with 0.1% barley extract and 0.2% of freeze-shocked starter cultureof L. delhrueckii subsp. helveticus which resulted  in higher quality after 15 - 30 days of ripening than the other treatments. Microbial counts during preservation of both types of cheese increased steadily and reached similar levels, with the exception of Coliform-bacteria. All types of cheese produced with barley extract or freeze-shocked culture as a starter were approved and accepted by the panel during the preliminary sensory evaluation compared to commercial feta- cheese. 

DOI

10.21608/asejaiqjsae.2009.3232

Keywords

UF Feta-cheese, ripening acceleration, barley extract, Lactobacillus helveticus and cheese quality

Authors

First Name

Khaled

Last Name

Meghawry El-Zahar

MiddleName

-

Affiliation

Food Science Department, Faculty of Agriculture, Zagazig University, B.P. 44111, 44511 Zagazig, Egypt.

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City

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Volume

30

Article Issue

APRIL- JUNE

Related Issue

466

Issue Date

2009-06-01

Receive Date

2009-05-17

Publish Date

2009-06-01

Page Start

198

Page End

204

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 30_Issue APRIL- JUNE_Pages 198-204.pdf

PDF . 229.6kB

Link

https://asejaiqjsae.journals.ekb.eg/article_3232.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=3232

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5

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Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Accelerated Ripening of UF Feta-Cheese by Using Freeze-Shocked Culture of Lactobacillus helveticus or Barley Extract

Details

Type

Article

Created At

22 Jan 2023