The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese

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dc.contributor.authorKinik, Ö
dc.contributor.authorKesenkas, H
dc.contributor.authorErgönül, PG
dc.contributor.authorAkan, E
dc.date.accessioned2024-07-18T12:00:34Z
dc.date.available2024-07-18T12:00:34Z
dc.description.abstractThe aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose.
dc.identifier.issn0026-704X
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/7790
dc.language.isoEnglish
dc.publisherCROATIAN DAIRY UNION
dc.subjectLACTOBACILLUS-ACIDOPHILUS LA-5
dc.subjectADJUNCT CULTURES
dc.subjectCHEDDAR CHEESE
dc.subjectMILK CHEESE
dc.subjectVOLATILE
dc.subjectFLAVOR
dc.subjectPARACASEI
dc.subjectLIPOLYSIS
dc.subjectPROFILES
dc.subjectBB-12
dc.titleThe effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese
dc.typeArticle

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