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- W2023783693 abstract "The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis susp. lactis and added at the level of 0.6 g kg-1 or 0.9 g kg-1 cheese milk) on the organic acid (OA) content of low-fat Feta-type cheese was studied. Full-fat (approximately 220 g kg-1) and a low-fat (approximately 70 g kg-1) cheeses were used as controls. The main OA of all cheeses throughout ripening were lactic, citric and acetic acids. The effect of ripening time was significant (P < 0.05) for all OA but treatments did not affect acetic, succinic and uric acids. Cheeses with lower fat content were found to contain significantly (P < 0.05) more lactic and citric but less butyric acid than the full-fat control. The addition of the adjunct culture had a positive effect on butyric acid, propionic acid and acetoin content. The use of the adjunct culture could enhance the production of OA in low-fat Feta-type cheeses with eventual positive effect on their sensory properties." @default.
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- W2023783693 date "2006-01-01" @default.
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- W2023783693 title "Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese" @default.
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- W2023783693 doi "https://doi.org/10.1016/j.foodchem.2005.06.031" @default.
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