Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria Article Swipe
Ahmed Mahmoud Hamdy
,
M.E. Ahmed
,
Dipakkumar Mehta
,
Mohamed Salem Elfaruk
,
Ahmed R. A. Hammam
,
Y. Elderwy
·
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.1002/fsn3.1889
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.1002/fsn3.1889
The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures ( Streptococcus thermophilus and Lactobacillus bulgaricus ), bifidobacterium (B) cultures ( Bifidobacterium bifidum and Bifidobacterium longum ), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.6%). The Y + B cultures improved the flavor and body and texture of LFC, especially at a ratio of 0.4 + 0.6% and 0.5 + 0.5%, which is similar to the typical full‐fat Feta cheese. Also, the LFC maintained a higher number of probiotics and lactic acid bacteria after 30 d of storage at a range of 5 to 7 log cfu/g.
Related Topics
Concepts
Food science
Bifidobacterium bifidum
Streptococcus thermophilus
Bifidobacterium
Starter
Lactobacillus
Probiotic
Bifidobacterium longum
Bacteria
Flavor
Fermentation starter
Lactic acid
Biology
Chemistry
Microbiology
Fermentation
Genetics
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1002/fsn3.1889
- https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.1889
- OA Status
- hybrid
- Cited By
- 36
- References
- 28
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W3108000593
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W3108000593Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1002/fsn3.1889Digital Object Identifier
- Title
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Enhancement of low‐fat Feta cheese characteristics using probiotic bacteriaWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
-
2020Year of publication
- Publication date
-
2020-11-26Full publication date if available
- Authors
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Ahmed Mahmoud Hamdy, M.E. Ahmed, Dipakkumar Mehta, Mohamed Salem Elfaruk, Ahmed R. A. Hammam, Y. ElderwyList of authors in order
- Landing page
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https://doi.org/10.1002/fsn3.1889Publisher landing page
- PDF URL
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https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.1889Direct link to full text PDF
- Open access
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YesWhether a free full text is available
- OA status
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hybridOpen access status per OpenAlex
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https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.1889Direct OA link when available
- Concepts
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Food science, Bifidobacterium bifidum, Streptococcus thermophilus, Bifidobacterium, Starter, Lactobacillus, Probiotic, Bifidobacterium longum, Bacteria, Flavor, Fermentation starter, Lactic acid, Biology, Chemistry, Microbiology, Fermentation, GeneticsTop concepts (fields/topics) attached by OpenAlex
- Cited by
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36Total citation count in OpenAlex
- Citations by year (recent)
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2025: 2, 2024: 9, 2023: 11, 2022: 6, 2021: 7Per-year citation counts (last 5 years)
- References (count)
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28Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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