Jump to Main Content
- Koliopoulos, Dionisis, 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 ...
- Koliopoulos, Dionisis, et al. Show all 16 Authors
- Applied biochemistry and biotechnology 2010 v.160 no.6 pp. 1734-1743
- European Union; accelerated ripening; biomass; bioreactors; cheesemaking; cheeses; coliform bacteria; ethanol; fermentation; freeze drying; glycerol; kefir; lactic acid; lipolysis; manufacturing; production costs; starter cultures; value added; whey
- ... This paper concerns the effect of thermal-drying methodology on the investment cost for dried kefir cells production in order to be used as starter culture in cheese manufacturing. Kefir cells were produced at pilot plant scale using a 250-L bioreactor and whey as the main substrate. Kefir cells were subsequently dried in a thermal dryer at 38 °C and used as a starter culture in industrial-scale p ...