What is it about?
Low fat cheeses are usually characterized as having poor body, flavor, and functional properties. The objective of this study was to improve the volatile and sensory quality of low-fat Tulum cheese using exopolysaccharide-producing cultures
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Why is it important?
Full-fat or low-fat Tulum cheeses exhibited different volatile profiles, especially at the 90 days of ripening. L. helveticus can be recommendable due to its best sensory scores and enhancement of volatiles in low-fat Tulum cheese.
Perspectives
The volatile profile of low-fat and ripened in lamb skin cheeses has been revealed.
Dr Aylin Celile Oluk
Eastern Mediterranean Agricultural Research Institute
Read the Original
This page is a summary of: Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening, International Journal of Dairy Technology, March 2014, Wiley,
DOI: 10.1111/1471-0307.12118.
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