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Cheese Production Using Kefir Culture Entrapped in Milk Proteins

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Abstract

The aim of the present study was to evaluate the use of kefir culture entrapped in casein and in whey protein as starter cultures for the production of Feta-type cheese. Microbiological analysis showed that counts of enterobacteria, coliforms, and staphylococci were significantly reduced due to kefir culture. In addition, the effect of kefir culture on the formation of volatile compounds, such as esters, organic acids, alcohols, carbonyl compounds, and lactones, was also investigated using the SPME GC/MS technique. Cheese samples produced with kefir culture entrapped in milk proteins presented improved profile of aroma-related compounds. Principal component analysis of the results indicated that the volatile composition of the different cheese types was dependent on the nature of the starter culture. Finally, the sensory evaluation showed that the products produced with kefir culture had a soft, fine taste, and were of improved quality.

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Conflict of Interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Food Biotechnology Group, Department of Chemistry, University of Patras, Patras, Greece

    Dimitra Dimitrellou, Panagiotis Kandylis, Athanasios A. Koutinas & Maria Kanellaki

  2. Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece

    Dimitra Dimitrellou & Yiannis Kourkoutas

Authors
  1. Dimitra Dimitrellou
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  2. Panagiotis Kandylis
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  3. Yiannis Kourkoutas
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  4. Athanasios A. Koutinas
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  5. Maria Kanellaki
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Correspondence to Dimitra Dimitrellou.

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Dimitrellou, D., Kandylis, P., Kourkoutas, Y. et al. Cheese Production Using Kefir Culture Entrapped in Milk Proteins. Appl Biochem Biotechnol 176, 213–230 (2015). https://doi.org/10.1007/s12010-015-1568-4

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  • DOI: https://doi.org/10.1007/s12010-015-1568-4

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