Abstract：
:In this study, the effect of pasteurization and use of starter cultures on physicochemical, microbiological and functional properties of a traditional Iranian semi-hard cheese (Lighvan cheese) was evaluated during stages of ripening (1, 60, 120 days). Profiles of polar metabolites were analyzed by gas-chromatography mass-spectrometry (GC-MS). Considerable free amino acids such as gamma-aminobutyric acid (GABA) were found in samples that have higher microbial communities i.e. raw sheep's milk without use of starter cultures and pasteurized sheep's milk cheese with co-culture. However, GABA was not found in pasteurized sheep's milk cheese without starter culture during ripening. Conclusively, the application of the starter culture could reduce the ripening time of sheep's milk cheese and could be an appropriate approach to increase the functionality of the sheep's milk cheese.
journal_name
3 Biotechjournal_title
3 Biotechauthors
Saidi V,Sheikh-Zeinoddin M,Kobarfard F,Soleimanian-Zad Sdoi
10.1007/s13205-020-2075-zsubject
Has Abstractpub_date
2020-03-01 00:00:00pages
85issue
3eissn
2190-572Xissn
2190-5738pii
2075journal_volume
10pub_type
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