Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions
| Autor: | Triana Setyawardani, K. Widayaka, Agustinus Hantoro Djoko Rahardjo, Juni Sumarmono, M. Sulistyowati, S. S. Santoso |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Taste lcsh:Veterinary medicine General Veterinary biology Fatty acid Cold storage temperature Factorial experiment biology.organism_classification fatty acids hardness cheese Oleic acid chemistry.chemical_compound chemistry lcsh:SF600-1100 Animal Science and Zoology Fatty acid composition Texture (crystalline) Food science lcsh:Animal culture Bacteria hedonic lcsh:SF1-1100 |
| Zdroj: | Journal of the Indonesian Tropical Animal Agriculture, Vol 43, Iss 3, Pp 230-237 (2018) |
| ISSN: | 2460-6278 2087-8273 |
| Popis: | The purpose of this research was to investigate texture, hedonic test and fatty acids profile of goat cheese stored at cold and frozen temperatures for 60 days. Cheese was manufactured from goat milk with addition of probiotics bacteria L.plantarum TW14 and L.rhamnosusTW2 with a ratio of (1:1/v/v). Treatments were arranged in a factorial design, employing two factors, i.e. temperature (cold; frozen) and storage time (0; 15,30,45 and 60 days). Each treatment was repeated three times. Results showed that goat cheese stored at cold temperature has an average hardness-texture of 374.46 ±77.69 gf while that of the cheese stored at frozen temperature has 221.66 ±38.46 gf, which were significantly different (P0.05) of storage temperatures and storage time. However, the taste of cheese stored under cold and frozen temperatures was highly significant different (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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