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- Sahingil, D.; Gokce, Y.; Yuceer, M.; Hayaloglu, A.A.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 525-532
- Lactobacillus casei; Lactobacillus delbrueckii; Lactobacillus helveticus; Lactobacillus plantarum; antioxidant activity; cheese ripening; cheeses; enzyme inhibition; manufacturing; models; peptidyl-dipeptidase A; proteolysis; response surface methodology; salt concentration; salting; temperature
- ... Adjunct cultures including lactobacilli play important role in cheese proteolysis and bioactivity including Angiotensin Converting Enzyme (ACE)-inhibition and antioxidant activity. Four species of lactobacilli was used in the manufacture of model cheese and these were salted at different levels and the resultant cheeses were ripened at different time and temperature to understand the effect of sal ...