TABLE 5.
Physicochemical characteristics of unsalted feta-type cheese produced by freeze-dried kefir starter coculture in comparison with unsalted feta-type cheese without starter culture during ripening at various temperatures
| Preservation temp (°C) and time (days) | Lactose (g/100 g cheese)
|
Glucose (g/100 g cheese)
|
Galactose (g/100 g cheese)
|
Lactic acid (g/100 g cheese)
|
pH
|
Ethanol (g/100 g cheese)
|
||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Rennet cheese | Kefir cheese | Rennet cheese | Kefir cheese | Rennet cheese | Kefir cheese | Rennet cheese | Kefir cheese | Rennet cheese | Kefir cheese | Rennet cheese | Kefir cheese | |
| 25 | ||||||||||||
| 0 | 3.33 ± 0.2 | 0.32 ± 0.02 | Tra | 0.56 ± 0.05 | Tr | 1.01 ± 0.05 | 0.18 ± 0.02 | 0.36 ± 0.02 | 6.71 ± 0.1 | 5.09 ± 0.1 | 0.01 ± 0.001 | 0.01 ± 0.001 |
| 1 | 3.24 ± 0.2 | Tr | Tr | Tr | Tr | Tr | 0.18 ± 0.02 | 1.00 ± 0.05 | 6.05 ± 0.1 | 4.82 ± 0.1 | 0.01 ± 0.001 | 0.04 ± 0.005 |
| 3 | 0.69 ± 0.05 | Tr | Tr | Tr | Tr | Tr | 0.61 ± 0.05 | 0.90 ± 0.05 | 4.82 ± 0.1 | 5.55 ± 0.1 | 0.01 ± 0.001 | 0.03 ± 0.001 |
| 5 | Tr | Tr | Tr | Tr | Tr | Tr | 0.94 ± 0.05 | 0.72 ± 0.05 | 4.80 ± 0.1 | 6.23 ± 0.1 | 0.01 ± 0.001 | 0.01 ± 0.001 |
| 7 | Tr | Tr | Tr | Tr | Tr | Tr | 0.97 ± 0.05 | 0.61 ± 0.05 | 5.13 ± 0.1 | 6.35 ± 0.1 | Tr | 0.01 ± 0.001 |
| 10 | ||||||||||||
| 0 | 3.33 ± 0.2 | 0.32 ± 0.02 | Tr | 0.56 ± 0.05 | Tr | 1.01 ± 0.05 | 0.18 ± 0.02 | 0.36 ± 0.05 | 6.71 ± 0.1 | 5.09 ± 0.1 | 0.01 ± 0.001 | 0.01 ± 0.001 |
| 1 | 3.24 ± 0.2 | Tr | Tr | 0.04 ± 0.01 | Tr | 0.44 ± 0.04 | 0.18 ± 0.02 | 1.00 ± 0.05 | 6.05 ± 0.1 | 4.82 ± 0.1 | 0.01 ± 0.001 | 0.04 ± 0.005 |
| 3 | 2.63 ± 0.2 | Tr | Tr | Tr | Tr | Tr | 0.23 ± 0.03 | 1.08 ± 0.05 | 6.03 ± 0.1 | 4.88 ± 0.1 | 0.01 ± 0.001 | 0.04 ± 0.005 |
| 5 | 0.77 ± 0.05 | Tr | Tr | Tr | Tr | Tr | 0.83 ± 0.05 | 0.94 ± 0.05 | 4.92 ± 0.1 | 5.12 ± 0.1 | 0.02 ± 0.004 | 0.03 ± 0.005 |
| 7 | 0.48 ± 0.02 | Tr | Tr | Tr | Tr | Tr | 0.86 ± 0.05 | 0.86 ± 0.05 | 5.00 ± 0.1 | 5.35 ± 0.1 | 0.02 ± 0.004 | 0.02 ± 0.004 |
| 9 | 0.41 ± 0.02 | Tr | Tr | Tr | Tr | Tr | 0.90 ± 0.05 | 0.65 ± 0.05 | 5.07 ± 0.1 | 5.88 ± 0.1 | 0.05 ± 0.005 | 0.02 ± 0.004 |
| 5 | ||||||||||||
| 0 | 3.20 ± 0.2 | 0.42 ± 0.02 | 0.26 ± 0.02 | 0.47 ± 0.05 | Tr | 1.02 ± 0.05 | 0.18 ± 0.02 | 0.43 ± 0.04 | 6.71 ± 0.1 | 5.09 ± 0.1 | 0.01 ± 0.001 | 0.02 ± 0.001 |
| 1 | 3.15 ± 0.2 | Tr | 0.15 ± 0.02 | Tr | Tr | 0.31 ± 0.02 | 0.18 ± 0.02 | 0.97 ± 0.05 | 6.43 ± 0.1 | 4.91 ± 0.1 | 0.01 ± 0.001 | 0.03 ± 0.005 |
| 4 | 3.00 ± 0.2 | Tr | 0.09 ± 0.01 | Tr | Tr | 0.05 ± 0.01 | 0.25 ± 0.02 | 1.00 ± 0.05 | 6.05 ± 0.1 | 4.79 ± 0.1 | 0.02 ± 0.002 | 0.05 ± 0.005 |
| 7 | 1.41 ± 0.1 | Tr | Tr | Tr | Tr | Tr | 0.72 ± 0.05 | 1.04 ± 0.05 | 5.19 ± 0.1 | 5.01 ± 0.1 | 0.04 ± 0.005 | 0.05 ± 0.005 |
| 9 | 1.11 ± 0.05 | Tr | Tr | Tr | Tr | Tr | 0.76 ± 0.05 | 1.00 ± 0.05 | 5.15 ± 0.1 | 5.06 ± 0.1 | 0.02 ± 0.001 | 0.09 ± 0.005 |
| 12 | 0.72 ± 0.05 | Tr | Tr | Tr | Tr | Tr | 0.72 ± 0.05 | 0.79 ± 0.05 | 5.14 ± 0.1 | 5.32 ± 0.1 | 0.02 ± 0.001 | 0.04 ± 0.005 |
| 16 | 0.67 ± 0.05 | Tr | Tr | Tr | Tr | Tr | 0.68 ± 0.05 | 0.68 ± 0.05 | 5.13 ± 0.1 | 5.77 ± 0.1 | 0.02 ± 0.001 | 0.02 ± 0.001 |
| 20 | Tr | Tr | Tr | 0.61 ± 0.05 | 5.98 ± 0.1 | 0.01 ± 0.001 | ||||||
a
Tr, compound present at <0.001% (trace).