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- Katechaki, Eleftheria, et al. Show all 7 Authors
- Bioresource technology 2009 v.100 no.15 pp. 3734-3739
- starter cultures; Lactobacillus delbrueckii subsp. bulgaricus; Kluyveromyces marxianus; food processing wastes; cheese ripening; raw materials; whey; heat treatment; biomass; dairy industry
- ... Whey is the major by-product of the dairy industry, produced in large quantities and usually disposed off causing major environmental pollution, due to its high organic load that makes treatment cost prohibitive. This paper comprises a contribution on the valorisation of this high polluting liquid waste of the dairy industry, based on research for the production of novel dairy starter cultures usi ...
- Katechaki, Eleftheria, et al. Show all 5 Authors
- Bioresource technology 2009 v.100 no.14 pp. 3618-3624
- starter cultures; acetic acid bacteria; hard cheeses; lactic acid bacteria; cheese ripening; raw materials; food quality; whey; food preservation; physicochemical properties; water content; flavor; kefir; odors; lactic fermentation
- ... In an attempt to seek for suitable dried cultures, thermally-dried kefir was employed as starter in hard-type cheese production and tested in cheeses ripened at 5, 18 and 22°C. Both free and immobilised on casein kefir cells were used and compared to cheese made without starter culture. Cheese products made with free cells of kefir culture were characterized by longer preservation time, improved a ...