Whey-cheese production using freeze-dried kefir culture as a starter

D. Dimitrellou, Y. Kourkoutas, Ibrahim Banat, R. Marchant, A. A. Koutinas

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)


Aims: The aim of the present study was to evaluate the use of a freeze-dried kefir culture in the production of a novel type of whey-cheese similar to traditional Greek Myzithra-cheese, to achieve improvement of the quality characteristics of the final product and the extension of shelf-life. Methods and Results: The use of kefir culture as a starter led to increased lactic acid concentrations and decreased pH values in the final product compared with whey-cheese without starter culture. The effect of the starter culture on production of aroma-related compounds responsible for cheese flavour was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Spoilage in unsalted kefir-whey-cheese was observed on the thirteenth and the twentieth day of preservation at 10 and 5 degrees C, respectively, while the corresponding times for unsalted whey-cheese preservation were 11 and 14 days. Conclusions: The cheeses produced were characterized as high-quality products during the preliminary sensory evaluation. An indication of increased preservation time was attributed to the freeze-dried kefir culture, which also seemed to suppress growth of pathogens. Significance and Impact of the Study: The results suggested the use of kefir culture as a means to extend the shelf-life of dairy products with reduced or no salt content.
Original languageEnglish
Pages (from-to)1170-1183
JournalJournal of Applied Microbiology
Issue number4
Publication statusPublished (in print/issue) - Oct 2007


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