Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production
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The use of free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter culture in probiotic Feta-type cheese production was evaluated. The probiotic cultures resulted in significantly higher acidity; lower pH; reduced counts of coliforms, enterobacteria, and staphylococci; and improved quality characteristics compared with cheese with no culture. Microbiological and strain-specific multiplex PCR analysis showed that both free and immobilized L. casei ATCC 393 were detected in the novel products at levels required for conferring a probiotic effect at the end of the ripening. The effect of starter culture on production of volatile compounds was investigated by the solid-phase microextraction gas chromatography-mass spectrometry analysis technique. The immobilized cells resulted in an improved profile of aroma-related compounds and the overall high quality of the novel products was ascertained by the preliminary sensory test. Finally, the high added value produced by exploitation of whey, which is an extremely polluting industrial waste, was highlighted and assessed.
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Aroma of cheese is the result of a balance among different volatile compounds, which individually do not exhibit the general odour.
“Aroma of cheese is counted to be the result of a balance among different volatile compounds, which individually do not exhibit the general odour (Dimitrellou et al. 2014).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Dimitrellou et al. 2014
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- Authors
- Dimitrellou, D., Kandylis, P., Sidira, M., Koutinas, A. A., & Kourkoutas, Y.
- Affiliations
- Democritus University of Thrace (GR)
- University of Patras (GR)
- Corresponding author
- Kandylis, Panagiotis
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2014-08
- Volume
- 97
- Issue
- 8
- Pages
- 4675-4685
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2132769012
- Cited by
- 58
- References
- 35
- Citations by year
- 2026: 1 · 2024: 6 · 2023: 8 · 2022: 6 · 2021: 7 · 2020: 3 · 2019: 3 · 2018: 4 · 2017: 8 · 2016: 11 · 2015: 1
- FWCI
- 9.54
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- European Social Fund
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- probiotic cheese, starter cultures, whey valorization, volatile compounds, cheese aroma, cheese microbiology, cheese ripening, sensory quality
- MeSH terms
- Whey Proteins, Animals, Cheese, Consumer Behavior, Enterobacteriaceae, Food Handling, Food Microbiology, Humans, Hydrogen-Ion Concentration, Lacticaseibacillus casei, Gas Chromatography-Mass Spectrometry, Milk Proteins, Staphylococcus, Taste, Colony Count, Microbial, Cells, Immobilized, Probiotics, Principal Component Analysis, Microbial Viability, Volatile Organic Compounds, Chemical Phenomena
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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