Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production

Bioresource Technology

Volumn 100, Issue 14, 2009, Pages 3618-3624

  Katechaki, Eleftheria ^a   Panas, Panayiotis ^a   Kourkoutas, Yiannis ^b   Koliopoulos, Dionisis ^c   Koutinas, Athanasios A ^a  

^a Section of Analytical Environmental and Applied Chemistry   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

^c AVIGAL SA   (Greece)

Author keywords

Dried starters; Hard type cheese; Kefir; Ripening; Whey

Indexed keywords

DRIED STARTERS; HARD-TYPE CHEESE; KEFIR; RIPENING; WHEY;

CARBONYLATION; DAIRY PRODUCTS; ESTERS; ORGANIC ACIDS; STARTERS;

CELL CULTURE;

ALCOHOL; CARBONYL DERIVATIVE; CARBOXYLIC ACID; CASEIN; ESTER; GALACTOSE; GLUCOSE; LACTOSE;

CONCENTRATION (COMPOSITION); CYTOLOGY; FOOD PRODUCTION; RIPENING; TEMPERATURE EFFECT;

AROMA; ARTICLE; CHEESE RIPENING; CHEESEMAKING; FOOD PRESERVATION; IMMOBILIZED CELL CULTURE; LACTOBACILLUS; LACTOCOCCUS; MASS FRAGMENTOGRAPHY; MIXED CELL CULTURE; MOULD; NONHUMAN; PRIORITY JOURNAL; SOLID PHASE MICROEXTRACTION; STARTER CULTURE; TASTE; THERMALLY DRIED KEFIR CELL CULTURE; YEAST;

ANIMALS; BACTERIA; BIOTECHNOLOGY; CHEESE; CULTURED MILK PRODUCTS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FREEZE DRYING; FUNGI; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; TASTE; TEMPERATURE;

EID: 64849100763     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2009.02.061     Document Type: Article

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