Starter cultures (S12, S19 and S21) for semi-hard cheese of the Trapist type were constructed by using natural isolates of lactic acid bacteria (LAB) that were mostly isolated from home-made cheese. These starter cultures caused rapid acidification under technological conditions of cheese manufacture and greatly contributed to the ripening of the products. Incubation of these starter cultures under a temperature gradient showed that the treatment stimulated the curd cooking phase. The reduced cell viability was probably due to heat stress during the heat treatment of curd during the temperature gradient. All semi-hard cheeses produced using these starters had good flavor and a few small eyes.
TY - JOUR
AU - Vukašinović-Sekulić, Maja
AU - Fira, Đorđe
AU - Topisirović, Ljubiša
PY - 2001
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/377
AB - Starter cultures (S12, S19 and S21) for semi-hard cheese of the Trapist type were constructed by using natural isolates of lactic acid bacteria (LAB) that were mostly isolated from home-made cheese. These starter cultures caused rapid acidification under technological conditions of cheese manufacture and greatly contributed to the ripening of the products. Incubation of these starter cultures under a temperature gradient showed that the treatment stimulated the curd cooking phase. The reduced cell viability was probably due to heat stress during the heat treatment of curd during the temperature gradient. All semi-hard cheeses produced using these starters had good flavor and a few small eyes.
PB - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2 - Acta Veterinaria, Beograd
T1 - Characteristics of natural isolates of lactic acid bacteria selected for construction of starter cultures for semi-hard cheese of the Trapist type
EP - 65
IS - 1
SP - 53
VL - 51
UR - https://hdl.handle.net/21.15107/rcub_technorep_377
ER -
@article{
author = "Vukašinović-Sekulić, Maja and Fira, Đorđe and Topisirović, Ljubiša",
year = "2001",
abstract = "Starter cultures (S12, S19 and S21) for semi-hard cheese of the Trapist type were constructed by using natural isolates of lactic acid bacteria (LAB) that were mostly isolated from home-made cheese. These starter cultures caused rapid acidification under technological conditions of cheese manufacture and greatly contributed to the ripening of the products. Incubation of these starter cultures under a temperature gradient showed that the treatment stimulated the curd cooking phase. The reduced cell viability was probably due to heat stress during the heat treatment of curd during the temperature gradient. All semi-hard cheeses produced using these starters had good flavor and a few small eyes.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria, Beograd",
title = "Characteristics of natural isolates of lactic acid bacteria selected for construction of starter cultures for semi-hard cheese of the Trapist type",
pages = "65-53",
number = "1",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_technorep_377"
}
Vukašinović-Sekulić, M., Fira, Đ.,& Topisirović, L.. (2001). Characteristics of natural isolates of lactic acid bacteria selected for construction of starter cultures for semi-hard cheese of the Trapist type. in Acta Veterinaria, Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 51(1), 53-65.
https://hdl.handle.net/21.15107/rcub_technorep_377
Vukašinović-Sekulić M, Fira Đ, Topisirović L. Characteristics of natural isolates of lactic acid bacteria selected for construction of starter cultures for semi-hard cheese of the Trapist type. in Acta Veterinaria, Beograd. 2001;51(1):53-65.
https://hdl.handle.net/21.15107/rcub_technorep_377 .
Vukašinović-Sekulić, Maja, Fira, Đorđe, Topisirović, Ljubiša, "Characteristics of natural isolates of lactic acid bacteria selected for construction of starter cultures for semi-hard cheese of the Trapist type" in Acta Veterinaria, Beograd, 51, no. 1 (2001):53-65,
https://hdl.handle.net/21.15107/rcub_technorep_377 .
