TABLE 1.
Physicochemical characteristics and preliminary sensory evaluations of feta-type cheese produced by freeze-dried kefir coculture during ripening at 4 to 6°C
| Analysis and maturation period (days) | Surface-salted rennet cheese (7 g salt/100 g cheese) | Surface-salted cheese (7 g salt/100 g cheese) with following amt of freeze-dried kefir/liter milk added:
|
Cheese ripened in 10% brine with 1.0 g freeze-dried kefir/liter milk addeda | Surface-salted cheese (7 g salt/100 g cheese) in 7% brine with 1.0 g freeze-dried kefir/liter milk addeda | Commercial feta-type cheese | ||||
|---|---|---|---|---|---|---|---|---|---|
| 1.0 ga | 1.0 gb | 0.5 ga | 2.0 ga | 5.0 ga | |||||
| Lactose (g/100 g cheese) | |||||||||
| 0 | 3.18 ± 0.2 | Trc | 1.13 ± 0.05 | 1.25 ± 0.05 | Tr | Tr | Tr | Tr | |
| 1 | 3.09 ± 0.2 | Tr | 0.98 ± 0.05 | 0.46 ± 0.05 | Tr | Tr | Tr | Tr | |
| 4 | 3.05 ± 0.2 | Tr | 0.68 ± 0.05 | 0.38 ± 0.02 | Tr | Tr | Tr | Tr | |
| 15 | 2.89 ± 0.2 | Tr | 0.56 ± 0.05 | 0.32 ± 0.02 | Tr | Tr | Tr | Tr | |
| 30 | 2.44 ± 0.2 | Tr | 0.24 ± 0.02 | Tr | Tr | Tr | Tr | Tr | |
| 70 | 0.94 ± 0.05 | Tr | Tr | Tr | Tr | Tr | Tr | Tr | |
| Glucose (g/100 g cheese) | |||||||||
| 0 | 0.13 ± 0.01 | 0.57 ± 0.04 | 1.16 ± 0.05 | 0.58 ± 0.05 | 0.38 ± 0.2 | 0.50 ± 0.02 | 0.95 ± 0.05 | 0.75 ± 0.05 | |
| 1 | Tr | Tr | 1.10 ± 0.05 | Tr | Tr | Tr | Tr | Tr | |
| 4 | Tr | Tr | Tr | Tr | Tr | Tr | Tr | Tr | |
| 15 | Tr | Tr | Tr | Tr | Tr | Tr | Tr | Tr | |
| 30 | Tr | Tr | Tr | Tr | Tr | Tr | Tr | Tr | |
| 70 | Tr | Tr | Tr | Tr | Tr | Tr | Tr | Tr | |
| Galactose (g/100 g cheese) | |||||||||
| 0 | 0.16 ± 0.01 | 1.25 ± 0.05 | 1.11 ± 0.05 | 1.00 ± 0.05 | 1.23 ± 0.1 | 1.55 ± 0.1 | 1.34 ± 0.1 | 1.41 ± 0.1 | |
| 1 | Tr | 0.79 ± 0.05 | 1.00 ± 0.05 | 0.78 ± 0.05 | 0.70 ± 0.05 | 0.87 ± 0.05 | 0.77 ± 0.05 | 0.99 ± 0.05 | |
| 4 | Tr | 0.67 ± 0.05 | 0.87 ± 0.05 | 0.72 ± 0.05 | 0.52 ± 0.02 | 0.42 ± 0.02 | 0.21 ± 0.01 | 0.65 ± 0.05 | |
| 15 | Tr | 0.58 ± 0.02 | 0.77 ± 0.05 | 0.65 ± 0.05 | 0.38 ± 0.02 | Tr | 0.19 ± 0.01 | 0.22 ± 0.01 | |
| 30 | Tr | 0.29 ± 0.02 | 0.49 ± 0.02 | 0.40 ± 0.05 | Tr | Tr | Tr | Tr | |
| 70 | Tr | Tr | Tr | Tr | Tr | Tr | Tr | Tr | |
| Lactic acid (g/100 g cheese) | |||||||||
| 0 | 0.07 ± 0.02 | 0.54 ± 0.05 | 0.32 ± 0.02 | 0.18 ± 0.02 | 0.34 ± 0.04 | 0.43 ± 0.03 | 0.36 ± 0.02 | 0.50 ± 0.02 | |
| 1 | 0.07 ± 0.02 | 0.83 ± 0.04 | 0.86 ± 0.05 | 0.54 ± 0.04 | 0.72 ± 0.05 | 1.00 ± 0.05 | 0.43 ± 0.03 | 0.79 ± 0.05 | |
| 4 | 0.11 ± 0.02 | 0.86 ± 0.05 | 0.94 ± 0.05 | 0.72 ± 0.05 | 0.90 ± 0.05 | 1.04 ± 0.05 | 0.61 ± 0.03 | 0.83 ± 0.05 | |
| 15 | 0.14 ± 0.02 | 0.90 ± 0.05 | 0.97 ± 0.05 | 0.83 ± 0.05 | 1.04 ± 0.05 | 1.15 ± 0.05 | 0.43 ± 0.03 | 0.90 ± 0.05 | |
| 30 | 0.18 ± 0.02 | 1.04 ± 0.05 | 0.90 ± 0.05 | 0.97 ± 0.05 | 1.03 ± 0.05 | 1.37 ± 0.05 | 0.43 ± 0.03 | 0.94 ± 0.05 | |
| 70 | 0.36 ± 0.02 | 0.97 ± 0.05 | 0.86 ± 0.05 | 0.90 ± 0.05 | 0.94 ± 0.05 | 1.12 ± 0.05 | 0.36 ± 0.02 | 0.97 ± 0.05 | |
| pH | |||||||||
| 0 | 6.71 ± 0.1 | 5.24 ± 0.1 | 5.55 ± 0.1 | 5.81 ± 0.1 | 5.61 ± 0.1 | 5.13 ± 0.1 | 5.53 ± 0.1 | 5.39 ± 0.1 | |
| 1 | 6.65 ± 0.1 | 4.97 ± 0.1 | 5.12 ± 0.1 | 5.08 ± 0.1 | 5.13 ± 0.1 | 4.86 ± 0.1 | 5.05 ± 0.1 | 5.05 ± 0.1 | |
| 4 | 6.50 ± 0.1 | 4.90 ± 0.1 | 4.87 ± 0.1 | 5.01 ± 0.1 | 5.05 ± 0.1 | 4.76 ± 0.1 | 5.24 ± 0.1 | 4.97 ± 0.1 | |
| 15 | 6.50 ± 0.1 | 4.87 ± 0.1 | 4.90 ± 0.1 | 4.98 ± 0.1 | 4.73 ± 0.1 | 4.70 ± 0.1 | 5.31 ± 0.1 | 4.87 ± 0.1 | |
| 30 | 6.34 ± 0.1 | 4.82 ± 0.1 | 5.08 ± 0.1 | 4.86 ± 0.1 | 4.89 ± 0.1 | 4.66 ± 0.1 | 5.30 ± 0.1 | 4.82 ± 0.1 | |
| 70 | 5.76 ± 0.1 | 5.11 ± 0.1 | 5.35 ± 0.1 | 5.23 ± 0.1 | 5.61 ± 0.1 | 5.63 ± 0.1 | 5.33 ± 0.1 | 4.80 ± 0.1 | |
| Ethanol (g/100 g cheese) | |||||||||
| 0 | 0.01 ± 0.001 | 0.01 ± 0.001 | 0.01 ± 0.001 | 0.03 ± 0.001 | 0.03 ± 0.001 | 0.03 ± 0.001 | 0.03 ± 0.001 | 0.03 ± 0.001 | |
| 1 | 0.01 ± 0.001 | 0.02 ± 0.001 | 0.01 ± 0.001 | 0.04 ± 0.001 | 0.10 ± 0.005 | 0.32 ± 0.02 | 0.04 ± 0.001 | 0.03 ± 0.001 | |
| 4 | 0.01 ± 0.001 | 0.02 ± 0.001 | 0.01 ± 0.001 | 0.06 ± 0.002 | 0.42 ± 0.02 | 0.50 ± 0.02 | 0.07 ± 0.005 | 0.04 ± 0.001 | |
| 15 | 0.01 ± 0.001 | 0.02 ± 0.001 | 0.01 ± 0.001 | 0.03 ± 0.001 | 0.10 ± 0.005 | 0.10 ± 0.005 | 0.04 ± 0.001 | 0.03 ± 0.001 | |
| 30 | 0.01 ± 0.001 | 0.02 ± 0.001 | Tr | 0.03 ± 0.001 | 0.07 ± 0.005 | 0.07 ± 0.005 | 0.04 ± 0.001 | 0.03 ± 0.001 | |
| 70 | 0.06 ± 0.001 | 0.04 ± 0.002 | 0.06 ± 0.002 | 0.04 ± 0.002 | 0.06 ± 0.005 | 0.06 ± 0.005 | 0.05 ± 0.002 | 0.02 ± 0.001 | |
| Sensory evaluation | |||||||||
| 30 | 6.93 ± 1.49 | 7.86 ± 1.29 | 6.79 ± 1.76 | 7.86 ± 1.10 | 7.43 ± 1.45 | 6.90 ± 0.96 | 5.79 ± 1.53 | 7.82 ± 1.75 | 7.64 ± 1.65 |
a
Freeze-dried kefir coculture was added 30 min prior to rennet addition.
b
Freeze-dried kefir coculture was added 30 min after rennet addition.
c
Tr, compound present at <0.001% (trace).