Title Pozityvus mielių vaidmuo pieno produktų gamyboje (apžvalga) /
Another Title Positive impact of yeasts on milk products (review).
Another Title Позитивная роль дрожжей в производстве молочных продуктов (обзор).
Authors Mačionienė, I ; Paserpskienė, M
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Is Part of Maisto chemija ir technologija.. Kaunas : KTU Maisto institutas. 2006, t. 40, Nr. 1, p. 55-64.. ISSN 1392-0227
Keywords [eng] Yeasts ; Milk products ; Fermentation activity ; Identification
Abstract [eng] The paper reviews a positive role of yeasts in the manufacture of milk products, and possibilities of using yeasts as starter cultures producing special fermented milks and cheese. The review mainly presents those yeast species, whose role is more positive. Date of literature analysis considering yeast occurrence in special fermented milks and soft cheeses are presented. The research is focused on the metabolic activity of yeasts, producing taste-forming compounds during fermentation of lactose and their overall influence on the quality of milk products. Besides information about proteolytic and lipolytic activity of yeasts and the impact of the activities on aroma, taste and texture of cheese is presented. The biochemical and physiological properties of Debaryomyces hansenii, Yarrowia lipolytica, Pichia jadinii and Geotrichum candidum and their positive role in cheesemaking are discussed in more detail.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2006