Cheese Production Using Kefir Culture Entrapped in Milk Proteins

Abstract

The aim of the present study was to evaluate the use of kefir culture entrapped in casein and in whey protein as starter cultures for the production of Feta-type cheese. Microbiological analysis showed that counts of enterobacteria, coliforms, and staphylococci were significantly reduced due to kefir culture. In addition, the effect of kefir culture on the formation of volatile compounds, such as esters, organic acids, alcohols, carbonyl compounds, and lactones, was also investigated using the SPME GC/MS technique. Cheese samples produced with kefir culture entrapped in milk proteins presented improved profile of aroma-related compounds. Principal component analysis of the results indicated that the volatile composition of the different cheese types was dependent on the nature of the starter culture. Finally, the sensory evaluation showed that the products produced with kefir culture had a soft, fine taste, and were of improved quality.

Çiğ Süt, Peynir Örneklerinden İzole Edilen Lactococcus. lactis ssp. lactis Suşlarının ve Kefir Süpernatanlarının Bazı Biyokimyasal Özellikleri, Antimikrobiyel Etkinliği ve Antibiyotiklere Karşı Dirençlığının Araştırılması

“…Although lactic acid can be produced by chemical methods, the production of lactic acid is much more efficient by starter cultures in terms of flavour and texture of the product. Dimitrellou et al [26] , reported in 2015 that kefir starter cultures exhibited higher proteolytic activity and greater amount of lactic acid production as compared to cheese starter cultures, which was consistent with our study. Lactococcus.…”

Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts

“…Lactones are generally characterized by very pronounced fruity attributes; however, they are also recognized as important compounds for their ability to suppress the unpleasant flavor of other components, such as fatty acids, thus providing a milder and pleasant character [15]. Significantly ( p < 0.05) higher concentrations of δ-dodecalactone were detected in yogurts with L. casei (FLC, ILCA, and ILCC).…”

“… a–c Means within a row with different lowercase superscripts differ significantly ( p < 0.05). 1 RT: positive identification by retention times that agree with authentic compounds generated in the laboratory; KI: tentative identification by Kováts retention index compared to the literature [14,15,26,43]; MS: tentative identification by mass spectra obtained from NIST107, NIST21, and SZTERP libraries. 2 C = yogurt produced with CH-1 culture; FLC = yogurt produced with freeze-dried free L. casei ATCC 393 cells and CH-1 culture; ILCA = yogurt produced with freeze-dried immobilized L. casei ATCC 393 cells on apple pieces and CH-1 culture; ILCC = yogurt produced with freeze-dried immobilized L. casei ATCC 393 cells on casein and CH-1 culture.…”

“…Immobilization is a method that has been used to increase the viability of added cultures during food production and storage [9,13]. Among others, milk proteins, such as caseins, have already been used as probiotic cells carrier in dairy products [14,15,16]. The addition of fruits, like apples, is a common practice in yogurt production due to the numerous health benefits associated with their consumption.…”

Solid-phase microextraction technology for in vitro and in vivo metabolite analysis

“…The researchers reported that the VOCs of the different cheese types depended on the nature of the starter culture. When they used kefir culture as the starter, the products showed a soft, fine taste with improved quality [42]. …”