Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese
L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of different brands and L. helveticus adjunct culture to...
Saved in:
| Published in: | Current research in food science Vol. 5; pp. 1009 - 1016 |
|---|---|
| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Elsevier B.V
01-01-2022
Elsevier |
| Subjects: | |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Abstract | L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of different brands and L. helveticus adjunct culture to pasta filata type fresh Kashar cheese were investigated. L. helveticus affected the buttery aroma components of fresh Kashar cheese and resulted in low diacetyl content. In addition, acetaldehyde and other aroma components of L. helveticus added cheese was found to be higher than control and modified control cheeses. On the other hand, the modified control sample containing S. thermophilus from Danisco instead of Chr-Hansen in the control was closer to the control sample in terms of volatile profile. As the shelf-life progressed, the contribution of alcohols and hydrocarbons to volatile components decreased, while the contribution of ketones, which was the dominant group, increased in all products. When the proteolysis and lipolysis levels were examined, the control sample differed from the other two cheese samples with its high proteolysis and lipolysis rate. In summary, the rates of increase in water-soluble nitrogen and free fatty acid contents in 8 weeks of storage (from 18 to 72 days) were determined as 61% and 47%, respectively, in the control Kashar cheese, while it was 39% and 27% in the L. helveticus added sample, and 37% and 28% in the modified control sample. Finally, the sensory scores revealed that cheese flavor and texture preferences could be increased with the addition of L. helveticus.
[Display omitted]
•L. helveticus differed aroma profile of pasta filata type cheese - Kashar cheese.•L. helveticus reduced diacetyl and increased acetaldehyde concentration.•Different brands of S. thermophilus differentiated proteolysis and lipolysis levels.•Different brands of S. thermophilus showed similar aroma profiles. |
|---|---|
| AbstractList | L.helveticus
is known to follow mainly similar metabolic pathways to contribute to cheese flavor with
S. thermophilus
and
L. delbrueckii
subsp.
bulgaricus
. In this study, the flavor contributions of commercial
S. thermophilus
starter cultures of different brands and
L. helveticus
adjunct culture to pasta filata type fresh Kashar cheese were investigated.
L. helveticus
affected the buttery aroma components of fresh Kashar cheese and resulted in low diacetyl content. In addition, acetaldehyde and other aroma components of
L. helveticus
added cheese was found to be higher than control and modified control cheeses. On the other hand, the modified control sample containing
S. thermophilus
from Danisco instead of Chr-Hansen in the control was closer to the control sample in terms of volatile profile. As the shelf-life progressed, the contribution of alcohols and hydrocarbons to volatile components decreased, while the contribution of ketones, which was the dominant group, increased in all products. When the proteolysis and lipolysis levels were examined, the control sample differed from the other two cheese samples with its high proteolysis and lipolysis rate. In summary, the rates of increase in water-soluble nitrogen and free fatty acid contents in 8 weeks of storage (from 18 to 72 days) were determined as 61% and 47%, respectively, in the control Kashar cheese, while it was 39% and 27% in the
L. helveticus
added sample, and 37% and 28% in the modified control sample. Finally, the sensory scores revealed that cheese flavor and texture preferences could be increased with the addition of
L. helveticus
.
Image 1
•
L. helveticus
differed aroma profile of pasta filata type cheese - Kashar cheese.
•
L. helveticus
reduced diacetyl and increased acetaldehyde concentration.
•
Different brands of
S. thermophilus
differentiated proteolysis and lipolysis levels.
•
Different brands of
S. thermophilus
showed similar aroma profiles. L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of different brands and L. helveticus adjunct culture to pasta filata type fresh Kashar cheese were investigated. L. helveticus affected the buttery aroma components of fresh Kashar cheese and resulted in low diacetyl content. In addition, acetaldehyde and other aroma components of L. helveticus added cheese was found to be higher than control and modified control cheeses. On the other hand, the modified control sample containing S. thermophilus from Danisco instead of Chr-Hansen in the control was closer to the control sample in terms of volatile profile. As the shelf-life progressed, the contribution of alcohols and hydrocarbons to volatile components decreased, while the contribution of ketones, which was the dominant group, increased in all products. When the proteolysis and lipolysis levels were examined, the control sample differed from the other two cheese samples with its high proteolysis and lipolysis rate. In summary, the rates of increase in water-soluble nitrogen and free fatty acid contents in 8 weeks of storage (from 18 to 72 days) were determined as 61% and 47%, respectively, in the control Kashar cheese, while it was 39% and 27% in the L. helveticus added sample, and 37% and 28% in the modified control sample. Finally, the sensory scores revealed that cheese flavor and texture preferences could be increased with the addition of L. helveticus. [Display omitted] •L. helveticus differed aroma profile of pasta filata type cheese - Kashar cheese.•L. helveticus reduced diacetyl and increased acetaldehyde concentration.•Different brands of S. thermophilus differentiated proteolysis and lipolysis levels.•Different brands of S. thermophilus showed similar aroma profiles. L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of different brands and L. helveticus adjunct culture to pasta filata type fresh Kashar cheese were investigated. L. helveticus affected the buttery aroma components of fresh Kashar cheese and resulted in low diacetyl content. In addition, acetaldehyde and other aroma components of L. helveticus added cheese was found to be higher than control and modified control cheeses. On the other hand, the modified control sample containing S. thermophilus from Danisco instead of Chr-Hansen in the control was closer to the control sample in terms of volatile profile. As the shelf-life progressed, the contribution of alcohols and hydrocarbons to volatile components decreased, while the contribution of ketones, which was the dominant group, increased in all products. When the proteolysis and lipolysis levels were examined, the control sample differed from the other two cheese samples with its high proteolysis and lipolysis rate. In summary, the rates of increase in water-soluble nitrogen and free fatty acid contents in 8 weeks of storage (from 18 to 72 days) were determined as 61% and 47%, respectively, in the control Kashar cheese, while it was 39% and 27% in the L. helveticus added sample, and 37% and 28% in the modified control sample. Finally, the sensory scores revealed that cheese flavor and texture preferences could be increased with the addition of L. helveticus. |
| Author | Can, Ayşen Güven, Olgu Taylan Sıçramaz, Hatice Ayar, Ahmet Gül, Yasin |
| Author_xml | – sequence: 1 givenname: Hatice orcidid: 0000-0002-5943-9566 surname: Sıçramaz fullname: Sıçramaz, Hatice email: haticesicramaz@sakarya.edu.tr organization: Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya, Turkey – sequence: 2 givenname: Olgu Taylan surname: Güven fullname: Güven, Olgu Taylan organization: Department of R&D Center, AK Gıda San. Tic. A.Ş, Group Lactalis, Sakarya, Turkey – sequence: 3 givenname: Ayşen surname: Can fullname: Can, Ayşen organization: Department of R&D Center, AK Gıda San. Tic. A.Ş, Group Lactalis, Sakarya, Turkey – sequence: 4 givenname: Ahmet surname: Ayar fullname: Ayar, Ahmet organization: Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya, Turkey – sequence: 5 givenname: Yasin surname: Gül fullname: Gül, Yasin organization: Department of R&D Center, AK Gıda San. Tic. A.Ş, Group Lactalis, Sakarya, Turkey |
| BookMark | eNp9Ustu1DAUjVARLaU_wMpLFszgR2zHEkJCFY-RRmIDa8txrjseOXGwnZH6F_1knE6F6IaVr67Pw_f6vG4upjhB07wleEswER-OW5tc3lJM6RbzLSbyRXNFheAbRSW5-Ke-bG5yPmKMqVQtZvxVc8m45JxhftU87MbZ2IKiQ4N3DhJMBeViUoGE7BLKkiAjMw1oX2GxN9aHsGR0gHCC4m0t44ROMZjiAyAbx7m-cyr5PbIHGL014ZGdYcox3aM5xRlS8VW0Ws6mWiHnK9useMjwpnnpTMhw83ReN7--fvl5-32z__Ftd_t5v7Gt6spGia4njKrOATU9FkIMrnaUdK0YJHEtAcqdlERxkER2LVOqF4Rx0zJGmGPXze6sO0Rz1HPyo0n3OhqvHxsx3em6BG8DaCGkEqJvXS9tCx014GoLE8s6JiwhVevTWWte-hEGW-dPJjwTfX4z-YO-iyetKOnqFFXg3ZNAir8XyEWPPlsIwUwQl6yp6Ejb1i9bofQMtSnmnMD9tSFYr8nQR70mQ6_J0JjrmoxK-ngmQd3oyUPS2XqYLAw-gS11ZP8_-h8pvsS- |
| CitedBy_id | crossref_primary_10_1016_j_tifs_2023_04_013 crossref_primary_10_21443_1560_9278_2023_26_4_511_528 crossref_primary_10_3390_metabo13111134 crossref_primary_10_1002_fsn3_3769 |
| Cites_doi | 10.1016/j.smallrumres.2015.01.025 10.1111/j.1471-0307.2007.00339.x 10.1111/j.1365-2621.2012.03137.x 10.3390/molecules26071858 10.1046/j.1365-2672.2001.01391.x 10.1021/jf9506601 10.1111/j.1471-0307.2012.00821.x 10.1111/ijfs.12597 10.3168/jds.2014-8554 10.1016/j.idairyj.2018.08.011 10.1016/j.lwt.2018.05.031 10.1016/j.lwt.2017.03.039 10.1016/B978-0-12-374407-4.00512-4 10.3136/fstr.13.356 10.1177/1082013217728628 10.1016/S0308-8146(03)00133-X 10.1016/j.idairyj.2004.09.014 10.1111/1471-0307.12250 10.1111/j.1365-2621.2009.01968.x 10.1017/S0022029902005915 10.1016/j.idairyj.2018.08.001 10.1016/j.lwt.2020.109226 10.1111/j.1471-0307.2004.00147.x 10.1016/0308-8146(86)90156-1 10.1007/s00253-008-1758-x 10.1080/10942912.2013.864673 10.1080/10942910500542238 10.1016/j.foodcont.2007.04.004 10.1021/jf9904867 |
| ContentType | Journal Article |
| Copyright | 2022 The Author(s) 2022 The Author(s) 2022 |
| Copyright_xml | – notice: 2022 The Author(s) – notice: 2022 The Author(s) 2022 |
| DBID | 6I. AAFTH AAYXX CITATION 7X8 5PM DOA |
| DOI | 10.1016/j.crfs.2022.05.017 |
| DatabaseName | ScienceDirect Open Access Titles Elsevier:ScienceDirect:Open Access CrossRef MEDLINE - Academic PubMed Central (Full Participant titles) Directory of Open Access Journals |
| DatabaseTitle | CrossRef MEDLINE - Academic |
| DatabaseTitleList | |
| Database_xml | – sequence: 1 dbid: DOA name: Directory of Open Access Journals url: http://www.doaj.org/ sourceTypes: Open Website |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Engineering |
| EISSN | 2665-9271 |
| EndPage | 1016 |
| ExternalDocumentID | oai_doaj_org_article_667966b4fb7c4e82aef66701c3836c11 10_1016_j_crfs_2022_05_017 S2665927122000892 |
| GroupedDBID | 0SF 6I. AAEDW AAFTH AALRI AAXUO AEXQZ AITUG ALMA_UNASSIGNED_HOLDINGS AMRAJ EBS FDB GROUPED_DOAJ M41 M~E NCXOZ OK1 ROL RPM AAHBH AAYXX ADVLN AFJKZ CITATION 7X8 5PM |
| ID | FETCH-LOGICAL-c498t-968b13298fe2ab0666df8b197f46d71f41e25f77195e71784399b6135a43313f3 |
| IEDL.DBID | RPM |
| ISSN | 2665-9271 |
| IngestDate | Tue Oct 22 15:16:28 EDT 2024 Tue Sep 17 21:26:31 EDT 2024 Sat Oct 05 05:56:27 EDT 2024 Thu Sep 26 18:09:24 EDT 2024 Thu Nov 23 04:05:53 EST 2023 |
| IsDoiOpenAccess | true |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Keywords | Lactobacillus helveticus SPME-GC-MS Kashar Volatiles Pasta filata cheese |
| Language | English |
| License | This is an open access article under the CC BY-NC-ND license. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c498t-968b13298fe2ab0666df8b197f46d71f41e25f77195e71784399b6135a43313f3 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ORCID | 0000-0002-5943-9566 |
| OpenAccessLink | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9218132/ |
| PMID | 35755305 |
| PQID | 2681445532 |
| PQPubID | 23479 |
| PageCount | 8 |
| ParticipantIDs | doaj_primary_oai_doaj_org_article_667966b4fb7c4e82aef66701c3836c11 pubmedcentral_primary_oai_pubmedcentral_nih_gov_9218132 proquest_miscellaneous_2681445532 crossref_primary_10_1016_j_crfs_2022_05_017 elsevier_sciencedirect_doi_10_1016_j_crfs_2022_05_017 |
| PublicationCentury | 2000 |
| PublicationDate | 2022-01-01 |
| PublicationDateYYYYMMDD | 2022-01-01 |
| PublicationDate_xml | – month: 01 year: 2022 text: 2022-01-01 day: 01 |
| PublicationDecade | 2020 |
| PublicationTitle | Current research in food science |
| PublicationYear | 2022 |
| Publisher | Elsevier B.V Elsevier |
| Publisher_xml | – name: Elsevier B.V – name: Elsevier |
| References | Celik, Kurt, Tufenk, Tarakci (bib5) 2018; 96 Sousa, Malcata (bib40) 1997; 45 Smit, Engels, Smit (bib39) 2009; 81 Guidone, Braghieri, Cioffi, Claps, Genovese, Morone, Napolitano, Parente (bib17) 2015; 98 Yilmaz, Dagdemir (bib46) 2012; 47 Tuncturk, Coskun (bib44) 2007; 13 (bib22) 2006 Munoz, Ortigosa, Torre, Izco (bib30) 2003; 83 Topçu, Saldamli (bib42) 2006; 9 Çetinkaya (bib6) 2020; 26 Kieliszek, Pobiega, Piwowarek, Kot (bib25) 2021; 26 Baptista, Galli, Cavalheiro, Negrão, Eberlin, Gigante (bib4) 2018; 87 Fox, Guinee, Cogan, McSweeney (bib15) 2000 Hayaloglu (bib18) 2009; 44 (bib21) 2004 Klein, Maillard, Thierry, Lortal (bib26) 2001; 91 Licitra, Radulović, Miočinović, Uzunsoy, Özer, Bintsis, Alichanidis, Herian, Jelen (bib28) 2017 Temizkan, Yasar, Hayaloglu (bib41) 2014; 49 Sert, Ayar, Akın (bib36) 2007; 60 (bib19) 2001 Şimşek, Sağdıç (bib37) 2009; 18 El-Sayed, Salama, Edris (bib12) 2020; 19 Cuffia, Bergamini, Wolf, Hynes, Perott (bib10) 2018; 24 Eroglu, Dogan, Toker, Yilmaz (bib13) 2015; 18 De Angelis, Gobbetti (bib11) 2011; 1 Eroglu, Toker, Dogan (bib14) 2016; 69 Sekban, Tarakci (bib35) 2020 Anonymous (bib2) 2015; 8 Nuñez, García-Aser, Rodríguez-Martin, Medina, Gaya (bib31) 1986; 21 Pappa, Kondyli, Samelis (bib34) 2019; 89 Zisu, Shah (bib47) 2005; 15 Collins, McSweeney, Wilkinson (bib8) 2003; 70 Atasoy, Yetişmeyen, Turkoglu, Ozer (bib3) 2008; 19 Kaminarides, Litos, Massouras, Georgala (bib24) 2015; 125 Cuffia, George, Renzulli, Reinheimer, Meinardi, Burns (bib9) 2017; 81 Öründü, Tarakçı (bib32) 2021; 136 Ott, Germond, Chaintreau (bib33) 2000; 48 Kuchroo, Fox (bib27) 1982; 37 (bib23) 2008 Akın, Güler-Akın, Kırmacı, Atasoy, Türkoğlu (bib1) 2012; 65 McSweeney (bib29) 2004; 57 Topcu, Bulat, Özer (bib43) 2020; 125 Skrzypczak, Gustaw, Wasko, Banach (bib38) 2020; 22 Griffiths, Tellez (bib16) 2013; 4 Atasoy (10.1016/j.crfs.2022.05.017_bib3) 2008; 19 Sekban (10.1016/j.crfs.2022.05.017_bib35) 2020 Yilmaz (10.1016/j.crfs.2022.05.017_bib46) 2012; 47 Zisu (10.1016/j.crfs.2022.05.017_bib47) 2005; 15 Kaminarides (10.1016/j.crfs.2022.05.017_bib24) 2015; 125 McSweeney (10.1016/j.crfs.2022.05.017_bib29) 2004; 57 Topcu (10.1016/j.crfs.2022.05.017_bib43) 2020; 125 Şimşek (10.1016/j.crfs.2022.05.017_bib37) 2009; 18 Baptista (10.1016/j.crfs.2022.05.017_bib4) 2018; 87 El-Sayed (10.1016/j.crfs.2022.05.017_bib12) 2020; 19 Akın (10.1016/j.crfs.2022.05.017_bib1) 2012; 65 Çetinkaya (10.1016/j.crfs.2022.05.017_bib6) 2020; 26 Eroglu (10.1016/j.crfs.2022.05.017_bib14) 2016; 69 (10.1016/j.crfs.2022.05.017_bib21) 2004 Smit (10.1016/j.crfs.2022.05.017_bib39) 2009; 81 Cuffia (10.1016/j.crfs.2022.05.017_bib9) 2017; 81 (10.1016/j.crfs.2022.05.017_bib23) 2008 Pappa (10.1016/j.crfs.2022.05.017_bib34) 2019; 89 Nuñez (10.1016/j.crfs.2022.05.017_bib31) 1986; 21 (10.1016/j.crfs.2022.05.017_bib22) 2006 Tuncturk (10.1016/j.crfs.2022.05.017_bib44) 2007; 13 De Angelis (10.1016/j.crfs.2022.05.017_bib11) 2011; 1 Celik (10.1016/j.crfs.2022.05.017_bib5) 2018; 96 Kieliszek (10.1016/j.crfs.2022.05.017_bib25) 2021; 26 Kuchroo (10.1016/j.crfs.2022.05.017_bib27) 1982; 37 Fox (10.1016/j.crfs.2022.05.017_bib15) 2000 Öründü (10.1016/j.crfs.2022.05.017_bib32) 2021; 136 Sousa (10.1016/j.crfs.2022.05.017_bib40) 1997; 45 Ott (10.1016/j.crfs.2022.05.017_bib33) 2000; 48 (10.1016/j.crfs.2022.05.017_bib19) 2001 Klein (10.1016/j.crfs.2022.05.017_bib26) 2001; 91 Munoz (10.1016/j.crfs.2022.05.017_bib30) 2003; 83 Cuffia (10.1016/j.crfs.2022.05.017_bib10) 2018; 24 Temizkan (10.1016/j.crfs.2022.05.017_bib41) 2014; 49 Guidone (10.1016/j.crfs.2022.05.017_bib17) 2015; 98 Topçu (10.1016/j.crfs.2022.05.017_bib42) 2006; 9 Licitra (10.1016/j.crfs.2022.05.017_bib28) 2017 Skrzypczak (10.1016/j.crfs.2022.05.017_bib38) 2020; 22 Hayaloglu (10.1016/j.crfs.2022.05.017_bib18) 2009; 44 Griffiths (10.1016/j.crfs.2022.05.017_bib16) 2013; 4 Eroglu (10.1016/j.crfs.2022.05.017_bib13) 2015; 18 Anonymous (10.1016/j.crfs.2022.05.017_bib2) 2015; 8 Collins (10.1016/j.crfs.2022.05.017_bib8) 2003; 70 Sert (10.1016/j.crfs.2022.05.017_bib36) 2007; 60 |
| References_xml | – volume: 91 start-page: 404 year: 2001 end-page: 411 ident: bib26 article-title: Conversion of amino acids into aroma compounds by cell-free extracts of publication-title: J. Appl. Microbiol. contributor: fullname: Lortal – year: 2001 ident: bib19 article-title: Milk. Determination of Nitrogen Content. Part 5: Determination of Protein Nitrogen Content – volume: 81 start-page: 987 year: 2009 end-page: 999 ident: bib39 article-title: Branched chain aldehydes: production and breakdown pathways and relevance for flavor in foods publication-title: Appl. Microbiol. Biotechnol. contributor: fullname: Smit – volume: 70 start-page: 105 year: 2003 end-page: 113 ident: bib8 article-title: Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening publication-title: J. Dairy Res. contributor: fullname: Wilkinson – volume: 1 start-page: 745 year: 2011 end-page: 752 ident: bib11 article-title: Pasta-filata cheeses: traditional pasta-filata cheese publication-title: Encyclopedia Dairy Sci. contributor: fullname: Gobbetti – volume: 47 start-page: 2582 year: 2012 end-page: 2589 ident: bib46 article-title: The effects of beeswax coating on quality of Kashar cheese during ripening publication-title: Int. J. Food Sci. Technol. contributor: fullname: Dagdemir – volume: 136 year: 2021 ident: bib32 article-title: Effects of different starter culture applications pre- and post-scalding on the biochemical and sensory properties of pasta filata type cheeses publication-title: LWT - Food Sci. Technol. contributor: fullname: Tarakçı – volume: 48 start-page: 1512 year: 2000 end-page: 1517 ident: bib33 article-title: Origin of acetaldehyde during milk fermentation using 13C-labeled precursors publication-title: J. Agric. Food Chem. contributor: fullname: Chaintreau – volume: 44 start-page: 1388 year: 2009 end-page: 1394 ident: bib18 article-title: Volatile composition and proteolysis in traditionally produced mature Kashar cheese publication-title: Int. J. Food Sci. Technol. contributor: fullname: Hayaloglu – volume: 18 start-page: 177 year: 2009 end-page: 183 ident: bib37 article-title: Keçi Sütünden Üretilen Çökelek Peynirinin Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri ile Yağ Asidi Kompozisyonu Üzerine, Laktik starter Kültür Tipi ve Farklı Sıcaklık Uygulamanın Etkisi publication-title: Kafkas Universitesi Veteriner Fakultesi Dergisi contributor: fullname: Sağdıç – volume: 4 start-page: 1 year: 2013 end-page: 9 ident: bib16 article-title: Lactobacillus helveticus: the proteolytic system publication-title: Front. Microbiol. contributor: fullname: Tellez – volume: 96 start-page: 222 year: 2018 end-page: 227 ident: bib5 article-title: Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample publication-title: LWT - Food Sci. Technol. contributor: fullname: Tarakci – year: 2006 ident: bib22 article-title: Cheese and Processed Cheese—Determination of Chloride Content, Potentiometric Titration Method – volume: 21 start-page: 115 year: 1986 end-page: 123 ident: bib31 article-title: The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese publication-title: Food Chem. contributor: fullname: Gaya – volume: 60 start-page: 245 year: 2007 end-page: 252 ident: bib36 article-title: The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar Cheese during ripening publication-title: Int. J. Dairy Technol. contributor: fullname: Akın – year: 2004 ident: bib21 article-title: Cheese and Processed Cheese—Determination of the Total Solids Content (Reference Method) – volume: 26 start-page: 1858 year: 2021 ident: bib25 article-title: Characteristics of the proteolytic enzymes produced by lactic acid bacteria publication-title: Molecules (Basel, Switzerland) contributor: fullname: Kot – volume: 125 start-page: 106 year: 2015 end-page: 114 ident: bib24 article-title: The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese publication-title: Small Rumin. Res. contributor: fullname: Georgala – year: 2000 ident: bib15 article-title: Fundamentals of Cheese Science contributor: fullname: McSweeney – volume: 81 start-page: 111 year: 2017 end-page: 117 ident: bib9 article-title: Technological challenges in the production of a probiotic pasta filata soft cheese publication-title: LWT - Food Sci. Technol. contributor: fullname: Burns – volume: 24 start-page: 67 year: 2018 end-page: 77 ident: bib10 article-title: Characterization of volatile compounds produced by publication-title: Food Sci. Technol. Int. contributor: fullname: Perott – volume: 89 start-page: 60 year: 2019 end-page: 67 ident: bib34 article-title: Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk publication-title: Int. Dairy J. contributor: fullname: Samelis – volume: 125 year: 2020 ident: bib43 article-title: Process design for processed Kashar cheese (a pasta filata cheese) by means of microbial transglutaminase: effect on physical properties, yield and proteolysis publication-title: LWT - Food Sci. Technol. contributor: fullname: Özer – volume: 87 start-page: 75 year: 2018 end-page: 83 ident: bib4 article-title: LH-B02 favours the release of bioactive peptide during Prato cheese ripening publication-title: Int. Dairy J. contributor: fullname: Gigante – volume: 57 start-page: 127 year: 2004 end-page: 144 ident: bib29 article-title: Biochemistry of cheese ripening publication-title: Int. J. Dairy Technol. contributor: fullname: McSweeney – volume: 19 start-page: 278 year: 2008 end-page: 285 ident: bib3 article-title: Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk publication-title: Food Control contributor: fullname: Ozer – volume: 22 start-page: 693 year: 2020 end-page: 707 ident: bib38 article-title: Changes in biochemical properties during ripening process of Swiss-type cheeses produced with different publication-title: J. Agric. Sci. Technol. contributor: fullname: Banach – volume: 18 start-page: 909 year: 2015 end-page: 921 ident: bib13 article-title: Classification of Kashar cheeses based on their chemical, color and instrumental textural characteristics using Principal Component and Hierarchical Cluster Analysis publication-title: Int. J. Food Prop. contributor: fullname: Yilmaz – volume: 37 start-page: 331 year: 1982 end-page: 335 ident: bib27 article-title: Soluble nitrogen in cheddar cheese: comparison of extraction procedures publication-title: Milchwissenschaft contributor: fullname: Fox – volume: 9 start-page: 665 year: 2006 end-page: 678 ident: bib42 article-title: Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk publication-title: Int. J. Food Prop. contributor: fullname: Saldamli – volume: 26 start-page: 435 year: 2020 end-page: 444 ident: bib6 article-title: Effect of different preservation and salting methods on some volatile compounds and sensory properties of Kashar cheese publication-title: Kafkas Univ Vet Fak Derg contributor: fullname: Çetinkaya – year: 2008 ident: bib23 article-title: Cheese, Determination of Fat Content—Van Gulik Method – start-page: 368 year: 2017 end-page: 391 ident: bib28 article-title: Pasta-filata cheeses publication-title: Global Cheesemaking Technology: Cheese Quality and Characteristics contributor: fullname: Jelen – volume: 15 start-page: 957 year: 2005 end-page: 972 ident: bib47 article-title: Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter publication-title: Int. Dairy J. contributor: fullname: Shah – volume: 83 start-page: 329 year: 2003 end-page: 338 ident: bib30 article-title: Free amino acids and volatile compounds in Ewe's milk cheese as affected by seasonal and cheese-making plant variations publication-title: Food Chem. contributor: fullname: Izco – volume: 65 start-page: 243 year: 2012 end-page: 249 ident: bib1 article-title: The effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese publication-title: Int. J. Dairy Technol. contributor: fullname: Türkoğlu – volume: 19 start-page: 461 year: 2020 end-page: 467 ident: bib12 article-title: Journal of the Saudi Society of Agricultural Sciences Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage publication-title: J. Saudi Soc. Agricult. Sci. contributor: fullname: Edris – volume: 69 start-page: 243 year: 2016 end-page: 253 ident: bib14 article-title: Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening publication-title: Int. J. Dairy Technol. contributor: fullname: Dogan – volume: 98 start-page: 1467 year: 2015 end-page: 1478 ident: bib17 article-title: Effect of adjuncts on microbiological and chemical properties of Scamorza cheese publication-title: J. Dairy Sci. contributor: fullname: Parente – year: 2020 ident: bib35 article-title: Effects of different starter cultures on the ripening characteristics of Golot cheese publication-title: Nutr. Food Sci. contributor: fullname: Tarakci – volume: 45 start-page: 74 year: 1997 end-page: 81 ident: bib40 article-title: Comparison of plant and animal rennets in terms of microbiological, chemical and proteolysis characteristics of ovine cheese publication-title: J. Agric. Food Chem. contributor: fullname: Malcata – volume: 49 start-page: 2643 year: 2014 end-page: 2649 ident: bib41 article-title: Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk publication-title: Int. J. Food Sci. Technol. contributor: fullname: Hayaloglu – volume: 8 start-page: 29261 year: 2015 ident: bib2 article-title: Turkish Food codex cheese Regulations publication-title: Official newspaper contributor: fullname: Anonymous – volume: 13 start-page: 356 year: 2007 end-page: 361 ident: bib44 article-title: The effect of homogenized lactic cultures on the development of proteolysis in Kashar cheese publication-title: Food Sci. Technol. Res. contributor: fullname: Coskun – volume: 125 start-page: 106 year: 2015 ident: 10.1016/j.crfs.2022.05.017_bib24 article-title: The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese publication-title: Small Rumin. Res. doi: 10.1016/j.smallrumres.2015.01.025 contributor: fullname: Kaminarides – year: 2020 ident: 10.1016/j.crfs.2022.05.017_bib35 article-title: Effects of different starter cultures on the ripening characteristics of Golot cheese publication-title: Nutr. Food Sci. contributor: fullname: Sekban – volume: 60 start-page: 245 issue: 4 year: 2007 ident: 10.1016/j.crfs.2022.05.017_bib36 article-title: The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar Cheese during ripening publication-title: Int. J. Dairy Technol. doi: 10.1111/j.1471-0307.2007.00339.x contributor: fullname: Sert – volume: 18 start-page: 177 issue: 2 year: 2009 ident: 10.1016/j.crfs.2022.05.017_bib37 article-title: Keçi Sütünden Üretilen Çökelek Peynirinin Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri ile Yağ Asidi Kompozisyonu Üzerine, Laktik starter Kültür Tipi ve Farklı Sıcaklık Uygulamanın Etkisi publication-title: Kafkas Universitesi Veteriner Fakultesi Dergisi contributor: fullname: Şimşek – volume: 47 start-page: 2582 issue: 12 year: 2012 ident: 10.1016/j.crfs.2022.05.017_bib46 article-title: The effects of beeswax coating on quality of Kashar cheese during ripening publication-title: Int. J. Food Sci. Technol. doi: 10.1111/j.1365-2621.2012.03137.x contributor: fullname: Yilmaz – volume: 26 start-page: 1858 issue: 7 year: 2021 ident: 10.1016/j.crfs.2022.05.017_bib25 article-title: Characteristics of the proteolytic enzymes produced by lactic acid bacteria publication-title: Molecules (Basel, Switzerland) doi: 10.3390/molecules26071858 contributor: fullname: Kieliszek – volume: 91 start-page: 404 issue: 3 year: 2001 ident: 10.1016/j.crfs.2022.05.017_bib26 article-title: Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus publication-title: J. Appl. Microbiol. doi: 10.1046/j.1365-2672.2001.01391.x contributor: fullname: Klein – volume: 22 start-page: 693 issue: 3 year: 2020 ident: 10.1016/j.crfs.2022.05.017_bib38 article-title: Changes in biochemical properties during ripening process of Swiss-type cheeses produced with different Lactobacillus helveticus strains publication-title: J. Agric. Sci. Technol. contributor: fullname: Skrzypczak – volume: 45 start-page: 74 year: 1997 ident: 10.1016/j.crfs.2022.05.017_bib40 article-title: Comparison of plant and animal rennets in terms of microbiological, chemical and proteolysis characteristics of ovine cheese publication-title: J. Agric. Food Chem. doi: 10.1021/jf9506601 contributor: fullname: Sousa – volume: 65 start-page: 243 year: 2012 ident: 10.1016/j.crfs.2022.05.017_bib1 article-title: The effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese publication-title: Int. J. Dairy Technol. doi: 10.1111/j.1471-0307.2012.00821.x contributor: fullname: Akın – volume: 49 start-page: 2643 year: 2014 ident: 10.1016/j.crfs.2022.05.017_bib41 article-title: Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk publication-title: Int. J. Food Sci. Technol. doi: 10.1111/ijfs.12597 contributor: fullname: Temizkan – volume: 98 start-page: 1467 issue: 3 year: 2015 ident: 10.1016/j.crfs.2022.05.017_bib17 article-title: Effect of adjuncts on microbiological and chemical properties of Scamorza cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.2014-8554 contributor: fullname: Guidone – start-page: 368 year: 2017 ident: 10.1016/j.crfs.2022.05.017_bib28 article-title: Pasta-filata cheeses contributor: fullname: Licitra – volume: 89 start-page: 60 year: 2019 ident: 10.1016/j.crfs.2022.05.017_bib34 article-title: Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk publication-title: Int. Dairy J. doi: 10.1016/j.idairyj.2018.08.011 contributor: fullname: Pappa – volume: 96 start-page: 222 year: 2018 ident: 10.1016/j.crfs.2022.05.017_bib5 article-title: Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample publication-title: LWT - Food Sci. Technol. doi: 10.1016/j.lwt.2018.05.031 contributor: fullname: Celik – year: 2000 ident: 10.1016/j.crfs.2022.05.017_bib15 contributor: fullname: Fox – year: 2006 ident: 10.1016/j.crfs.2022.05.017_bib22 – volume: 136 issue: Part1 year: 2021 ident: 10.1016/j.crfs.2022.05.017_bib32 article-title: Effects of different starter culture applications pre- and post-scalding on the biochemical and sensory properties of pasta filata type cheeses publication-title: LWT - Food Sci. Technol. contributor: fullname: Öründü – volume: 8 start-page: 29261 year: 2015 ident: 10.1016/j.crfs.2022.05.017_bib2 article-title: Turkish Food codex cheese Regulations publication-title: Official newspaper contributor: fullname: Anonymous – volume: 81 start-page: 111 year: 2017 ident: 10.1016/j.crfs.2022.05.017_bib9 article-title: Technological challenges in the production of a probiotic pasta filata soft cheese publication-title: LWT - Food Sci. Technol. doi: 10.1016/j.lwt.2017.03.039 contributor: fullname: Cuffia – volume: 1 start-page: 745 year: 2011 ident: 10.1016/j.crfs.2022.05.017_bib11 article-title: Pasta-filata cheeses: traditional pasta-filata cheese publication-title: Encyclopedia Dairy Sci. doi: 10.1016/B978-0-12-374407-4.00512-4 contributor: fullname: De Angelis – year: 2001 ident: 10.1016/j.crfs.2022.05.017_bib19 – volume: 4 start-page: 1 issue: MAR year: 2013 ident: 10.1016/j.crfs.2022.05.017_bib16 article-title: Lactobacillus helveticus: the proteolytic system publication-title: Front. Microbiol. contributor: fullname: Griffiths – volume: 13 start-page: 356 issue: 4 year: 2007 ident: 10.1016/j.crfs.2022.05.017_bib44 article-title: The effect of homogenized lactic cultures on the development of proteolysis in Kashar cheese publication-title: Food Sci. Technol. Res. doi: 10.3136/fstr.13.356 contributor: fullname: Tuncturk – volume: 24 start-page: 67 issue: 1 year: 2018 ident: 10.1016/j.crfs.2022.05.017_bib10 article-title: Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model publication-title: Food Sci. Technol. Int. doi: 10.1177/1082013217728628 contributor: fullname: Cuffia – volume: 26 start-page: 435 issue: 3 year: 2020 ident: 10.1016/j.crfs.2022.05.017_bib6 article-title: Effect of different preservation and salting methods on some volatile compounds and sensory properties of Kashar cheese publication-title: Kafkas Univ Vet Fak Derg contributor: fullname: Çetinkaya – volume: 83 start-page: 329 year: 2003 ident: 10.1016/j.crfs.2022.05.017_bib30 article-title: Free amino acids and volatile compounds in Ewe's milk cheese as affected by seasonal and cheese-making plant variations publication-title: Food Chem. doi: 10.1016/S0308-8146(03)00133-X contributor: fullname: Munoz – volume: 15 start-page: 957 year: 2005 ident: 10.1016/j.crfs.2022.05.017_bib47 article-title: Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter publication-title: Int. Dairy J. doi: 10.1016/j.idairyj.2004.09.014 contributor: fullname: Zisu – volume: 69 start-page: 243 issue: 2 year: 2016 ident: 10.1016/j.crfs.2022.05.017_bib14 article-title: Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening publication-title: Int. J. Dairy Technol. doi: 10.1111/1471-0307.12250 contributor: fullname: Eroglu – volume: 44 start-page: 1388 year: 2009 ident: 10.1016/j.crfs.2022.05.017_bib18 article-title: Volatile composition and proteolysis in traditionally produced mature Kashar cheese publication-title: Int. J. Food Sci. Technol. doi: 10.1111/j.1365-2621.2009.01968.x contributor: fullname: Hayaloglu – year: 2004 ident: 10.1016/j.crfs.2022.05.017_bib21 – volume: 19 start-page: 461 issue: 7 year: 2020 ident: 10.1016/j.crfs.2022.05.017_bib12 article-title: Journal of the Saudi Society of Agricultural Sciences Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage publication-title: J. Saudi Soc. Agricult. Sci. contributor: fullname: El-Sayed – volume: 70 start-page: 105 issue: 1 year: 2003 ident: 10.1016/j.crfs.2022.05.017_bib8 article-title: Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening publication-title: J. Dairy Res. doi: 10.1017/S0022029902005915 contributor: fullname: Collins – volume: 87 start-page: 75 year: 2018 ident: 10.1016/j.crfs.2022.05.017_bib4 article-title: Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening publication-title: Int. Dairy J. doi: 10.1016/j.idairyj.2018.08.001 contributor: fullname: Baptista – volume: 125 year: 2020 ident: 10.1016/j.crfs.2022.05.017_bib43 article-title: Process design for processed Kashar cheese (a pasta filata cheese) by means of microbial transglutaminase: effect on physical properties, yield and proteolysis publication-title: LWT - Food Sci. Technol. doi: 10.1016/j.lwt.2020.109226 contributor: fullname: Topcu – volume: 57 start-page: 127 year: 2004 ident: 10.1016/j.crfs.2022.05.017_bib29 article-title: Biochemistry of cheese ripening publication-title: Int. J. Dairy Technol. doi: 10.1111/j.1471-0307.2004.00147.x contributor: fullname: McSweeney – volume: 21 start-page: 115 year: 1986 ident: 10.1016/j.crfs.2022.05.017_bib31 article-title: The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese publication-title: Food Chem. doi: 10.1016/0308-8146(86)90156-1 contributor: fullname: Nuñez – volume: 81 start-page: 987 year: 2009 ident: 10.1016/j.crfs.2022.05.017_bib39 article-title: Branched chain aldehydes: production and breakdown pathways and relevance for flavor in foods publication-title: Appl. Microbiol. Biotechnol. doi: 10.1007/s00253-008-1758-x contributor: fullname: Smit – volume: 18 start-page: 909 issue: 4 year: 2015 ident: 10.1016/j.crfs.2022.05.017_bib13 article-title: Classification of Kashar cheeses based on their chemical, color and instrumental textural characteristics using Principal Component and Hierarchical Cluster Analysis publication-title: Int. J. Food Prop. doi: 10.1080/10942912.2013.864673 contributor: fullname: Eroglu – year: 2008 ident: 10.1016/j.crfs.2022.05.017_bib23 – volume: 9 start-page: 665 issue: 4 year: 2006 ident: 10.1016/j.crfs.2022.05.017_bib42 article-title: Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk publication-title: Int. J. Food Prop. doi: 10.1080/10942910500542238 contributor: fullname: Topçu – volume: 19 start-page: 278 issue: 3 year: 2008 ident: 10.1016/j.crfs.2022.05.017_bib3 article-title: Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk publication-title: Food Control doi: 10.1016/j.foodcont.2007.04.004 contributor: fullname: Atasoy – volume: 37 start-page: 331 year: 1982 ident: 10.1016/j.crfs.2022.05.017_bib27 article-title: Soluble nitrogen in cheddar cheese: comparison of extraction procedures publication-title: Milchwissenschaft contributor: fullname: Kuchroo – volume: 48 start-page: 1512 issue: 5 year: 2000 ident: 10.1016/j.crfs.2022.05.017_bib33 article-title: Origin of acetaldehyde during milk fermentation using 13C-labeled precursors publication-title: J. Agric. Food Chem. doi: 10.1021/jf9904867 contributor: fullname: Ott |
| SSID | ssj0002794035 |
| Score | 2.2562668 |
| Snippet | L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In... L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus . In... |
| SourceID | doaj pubmedcentral proquest crossref elsevier |
| SourceType | Open Website Open Access Repository Aggregation Database Publisher |
| StartPage | 1009 |
| SubjectTerms | Kashar Lactobacillus helveticus Pasta filata cheese SPME-GC-MS Volatiles |
| SummonAdditionalLinks | – databaseName: Directory of Open Access Journals dbid: DOA link: http://sdu.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV3BTtwwELUoJzhUpVCxFCojcSuREseOnWOBRVsJ9VKQerNsxxaLVslqs4vEX_DJnYkTtLmUS5VL5Dix45nEb-yZN4RcMG4lC1WVMGVYwqWrEkAJJgFopHxu0zwPGCg8-y1__VE3U6TJeUv1hT5hkR44Dhxm6wNEbnmw0nGvmPEBitLMgWlVuD6qN5VbxtRTt51W8rTLrgkTkEhKJrM-YiY6d7lVQK5uxiJtpxzNSh15_2hy2gKfY9fJrbno9hP52INI-iN2_oDs-Poz2d-iFjwkrz-78EfaBDrkQFlTQILowUkj3YZvqakreocZd6xx88Vi09JHv3jGuEY4bWoK_y6Q3MJT9DxvanS6uKSu5xjo7m7BDG5WL3SJi_orZGfFJpcGmqJhDncbrO9bf0Qebqf317Okz76QOF6qdVIWymIWehU8MxbNnCpASSkDLyqZBZ55JoKUWSk82IQKDRsL4EAYDMLKQ_6F7NbQs2NCnU-tqAoXOHfcKTgkPLLIrWJWeSEm5Psw-noZSTb04H32pFFWGmWlU6FBVhNyhQJ6q4kE2V0BqI3u1Ua_pzYTIgbx6h5rRAwBj5r_s_HzQRc0fIi4u2Jq32ygUqHAOBUiZxMiR0oy6un4Sj1_7Ci9S0RaOTv5H6_2lexhh-M60SnZXa82_ox8aKvNt-4j-QuOTRil priority: 102 providerName: Directory of Open Access Journals |
| Title | Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese |
| URI | https://dx.doi.org/10.1016/j.crfs.2022.05.017 https://search.proquest.com/docview/2681445532 https://pubmed.ncbi.nlm.nih.gov/PMC9218132 https://doaj.org/article/667966b4fb7c4e82aef66701c3836c11 |
| Volume | 5 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://sdu.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Nj9MwELXonuCA-BRdYGUkbpBt44_YOcKyq0UChARI3KzYsdmsskmVtEj8C34yM06CkgsH1Evl2LHVmdRvnDdvCHnJhFUslGXCdMESoVyZAEooEoBG2nO75TxgovDlF_Xpu353jjI5csqFiaR9Z6vTpr45baqryK3c3bjNxBPbfP54luO-xNlmRVaADWch-nV8k5aLLZdjgszA5XJdQGluxgaVTqy8xwGnSI5V62b7UZTtX2xLM9i5JE3OdqGLe-TuCB_pm2GZ98kt3zwgd2aigg_J7_cx8ZG2gU7VT_YUMCByN-kgtOF7WjQl_YC1dmzhqro-9PTK1z8xoxG-tg2Ffy2wWe0pcs7bBukWr6kb1QXi6B4C4Lb7RXd4nN-hLitOuStgKhoqGF1gf9_7R-TbxfnXs8tkrLuQOJHrfZJn2mL9eR08KywGOGWAllwFkZUqDSL1TAal0lx6iAY1hjQWYIEsMP2KB_6YHDWwsieEOr-1ssxcEMIJp-Gj4JYZt5pZ7aVck1fTr292g7yGmXhn1wbNZtBsZisNmG1N3qKB_vZEaezY0HY_zOggJsOTscyKYJUTXrPCB2japg5i8cyl6ZrIybxmRBkDeoBbVf-c_MXkCwYeQXyvUjS-PUCnTENYCt7E1kQtnGSx0uUV8O0o5j368vF_j3xKbuMqh2OhZ-Ro3x38c7Lqy8NJPGA4iY_HH0pHGLY |
| link.rule.ids | 230,315,729,782,786,866,887,2107,27934,27935,53802,53804 |
| linkProvider | National Library of Medicine |
| linkToHtml | http://sdu.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwELZoOQAH3ojlaSRukG7i2IlzhNJqK7YVEkXiZtmO3aZKk1Wyi8S_4CczkwdKLhyqXCLHjh3NOJ6xv_mGkPeMm5T5PA-Y1Czgqc0DsBJ0AKaRdLEJ49hjoPDqe3r2U345QpocMcbCdKB9a4qDqrw-qIrLDlu5ubbLESe2_HZ6mOG6FLPlHrkN8zVkEyf9qjtLy3gYiyFEpkdz2cYjOTdjPU8n5t6LwVIRMeatm6xIHXH_bGGaGJ5z2ORkHTp-cMMveEjuD4Yn_dQ_fkRuueoxuTehI3xC_px0IZO09nTMm7KlYD0i6pP2FB2upbrK6Rqz9Bhti7LctfTSlb8wFhJu64rC_w6kXTqKaPW6QqDGR2oHXoKudQuuc938phs8CGiQ0RW73GjoivoCWmus71r3lPw4Pjo_XAVDxobA8kxugyyRBjPXS--YNuga5R5KstTzJE8jzyPHhE_TKBMO_EiJzpABg0JoDNyKffyM7FcwsueEWhcakSfWc265lXCl8MokNpIZ6YRYkA-j1NSmJ-ZQI2LtSqG4FYpbhUKBuBfkMwr2X00k1e4K6uZCDYJRCe6pJYZ7k1ruJNPOQ1EYWfDiExtFCyJGtVCDfdLbHfCq4r-dvxt1SMHkxRMZXbl6B5USCQ4taCFbkHSmXLORzp-ATnU04IMOvbhxy7fkzur8dK3WJ2dfX5K7OOJ-c-kV2d82O_ea7LX57k03uf4CqK8tRQ |
| linkToPdf | http://sdu.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1Lb9QwELZokRAcyltseRmJG6SbOHbsHKHtqhWlqgRI3KzYsWmqNImSXST-BT-ZmTyq7IUDKJfIsWNHM45n7G--IeQt40Yyn-cBUxkLuLR5AFZCFoBppFxswjj2GCh88kWef1dHx0iTc5PqqwftW1McVOX1QVVc9tjK5touJ5zY8uLzYYrrUsyWTe6XO-Q2zNmQzxz1q_48LeVhLMYwmQHRZVuPBN2MDVydmH8vBmtFxJi7brYq9eT9W4vTzPjchk7O1qLV_f_4igdkbzRA6YehykNyy1WPyL0ZLeFj8vu0D52ktadT_pQ1BSsS0Z90oOpwHc2qnJ5hth6T2aIsNx29dOVPjImE27qi8N8DqZeOImq9rhCw8Z7akZ-gb92BC123v2iDBwItMrtil00GXVFfQOsM67vOPSHfVsdfD0-CMXNDYHmq1kGaKIMZ7JV3LDPoIuUeSlLpeZLLyPPIMeGljFLhwJ9U6BQZMCxEhgFcsY-fkt0KRvaMUOtCI_LEes4ttwouCa9MYqOYUU6IBXk3SU43A0GHnpBrVxpFrlHkOhQaRL4gH1G4NzWRXLsvqNsfehSOTnBvLTHcG2m5UyxzHorCyII3n9goWhAxqYYe7ZTB_oBXFX_t_M2kRxomMZ7MZJWrN1ApUeDYgiayBZFbCrY10u0noFc9HfioR_v_3PI1uXNxtNJnp-efnpO7OOBhj-kF2V23G_eS7HT55lU_v_4A8dsvxQ |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Impact+of+different+starter+cultures+and+Lactobacillus+helveticus+on+volatile+components%2C+chemical+and+sensory+properties+of+pasta+filata+cheese&rft.jtitle=Current+research+in+food+science&rft.au=S%C4%B1%C3%A7ramaz%2C+Hatice&rft.au=G%C3%BCven%2C+Olgu+Taylan&rft.au=Can%2C+Ay%C5%9Fen&rft.au=Ayar%2C+Ahmet&rft.date=2022-01-01&rft.pub=Elsevier+B.V&rft.issn=2665-9271&rft.eissn=2665-9271&rft.volume=5&rft.spage=1009&rft.epage=1016&rft_id=info:doi/10.1016%2Fj.crfs.2022.05.017&rft.externalDocID=S2665927122000892 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=2665-9271&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=2665-9271&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=2665-9271&client=summon |