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Effect of traditional starter cultures on quality of cheese

Kayagil, Fulya
In this study, the physico-chemical chances occurring in white cheese and possible effects of starter culture combinations to the ripening period during 30 days storage examinated. A total of thirty six lactic acid bacteria were isolated from a cheese made witohout using starter culture. For identification gram staining, catalase, gas production and coagulation tests were performed. For determination of species API50 CH (BioMérieux) and partial 16S rDNA gene sequence analysis were used. Four cheese were produced, one by using commercial starter culture [Lyofast CMS (Lactococcus lactic subs. lactis and Lactococcus lactis subs. cremoris)]as control the other three by using different combinations of isolates [Lactococcus lactic subs. lactis (13%) +Lactobacillus brevis (40%)+Lactobacillus paracasei (47%); Lactococcus lactic subs. lactis (36%)+Lactobacillus paracasei (64%); Lactococus lactis subs. lactis (24,5%)+ Lactobacillus paracasei (28,5%) + Lactobacillus brevis (47%)] Cheese were ripened in 15% saline solution 4 C for 30 days.Samples were taken from each treatment and analyzed on 2nd,15th and 30th days Sensory ,microbiological and chemical properties of the cheese preparations as pH, acidity ,salt,fat,moisture,protein contents during storage period were determined. In this respect effect of using different starter culture combinations on quality of Turkish white chee was determined and Lactococcus lactis subs. lactis(13%)+Lactobacillus brevis (40%)+Lactobacillus paracasei(47%) combination was found as the best and can be suggested as ideal combination for white cheese production.