文章基本信息

标题：The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese
本地全文：下载
作者：Zehra Albay ; Bedia Şimşek
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：2022
卷号：72
期号：4
页码：237-249
语种：English
出版社：Hrvatska Mljekarska Udruga
摘要：In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum cheeses were examined. Adding inulin to low-fat Tulum cheeses improved the volatile aroma components, microbiological qualities, and sensory properties. The addition of inulin enhanced the growth and viability of probiotic bacteria. The total quantities of alcohol, aldehyde, carboxylic acid, hydrocarbon, and terpene increased as inulin increased due to maturation. During storage, inulin had a beneficial effect on numerous sensory qualities such as the appearance, texture, taste, and odour of the samples. The addition of 1% inulin had a more favourable effect on probiotic viability.