Cheese Production Using Kefir Culture Entrapped in Milk Proteins

Applied Biochemistry and Biotechnology

Volumn 176, Issue 1, 2015, Pages 213-230

  Dimitrellou, Dimitra ^a,b   Kandylis, Panagiotis ^a   Kourkoutas, Yiannis ^b   Koutinas, Athanasios A ^a   Kanellaki, Maria ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Casein; Cell entrapment; Feta type cheese; Kefir culture; Milk protein; Whey protein

Indexed keywords

CARBONYL COMPOUNDS; CASEIN; ESTERS; FOOD PROCESSING; PRINCIPAL COMPONENT ANALYSIS; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

MICROBIOLOGICAL ANALYSIS; MILK PROTEIN; RELATED COMPOUNDS; SENSORY EVALUATION; STARTER CULTURES; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; WHEY PROTEINS;

QUALITY CONTROL;

CARBONYL DERIVATIVE; CARBOXYLIC ACID; CASEIN; ESTER; KEFIR; LACTONE DERIVATIVE; MILK PROTEIN; VOLATILE AGENT; WHEY PROTEIN;

AROMA; ARTICLE; BACTERIAL COUNT; CHEESE; CHEMOMETRICS; COLIFORM BACTERIUM; KEFIR CULTURE; MASS FRAGMENTOGRAPHY; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PHYSICAL CHEMISTRY; SENSORY EVALUATION; SOLID PHASE MICROEXTRACTION; STAPHYLOCOCCUS; STARTER CULTURE; WHEY; ANIMAL; BOVINE; CHEMISTRY; FERMENTED MILK PRODUCT; FOOD CONTROL; HUMAN; MICROBIOLOGY;

ENTEROBACTERIACEAE; STAPHYLOCOCCUS;

ANIMALS; CASEINS; CATTLE; CHEESE; CULTURED MILK PRODUCTS; FOOD MICROBIOLOGY; HUMANS; WHEY PROTEINS;

EID: 84929708714     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-015-1568-4     Document Type: Article

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