Abstract
Sensory properties of cheese define consumer choice. Their taste and smell depend on many production and maturation factors. These processes result in a dairy hydrolysis complex. If the technology of production and maturation are violated, the final component composition acquires undesired taste, consistency, and appearance. The taste of cheese depends on a number of factors, one of which is the type of starter microflora. This study assessed the effect of monospecific cultures of acid-forming types (Lactococcus lactis subsp. lactis, Lactococcus cremoris, and Streptococcus thermophilus) on the sensory profile of cheese with low-temperature second thermal treatment. The experiment featured semi-hard Gollandsky cheese with a fat mass fraction of 45 % solids. The experimental cheese underwent sensory evaluation for appearance, taste, smell, consistency, and pattern. The monospecific cultures failed to render the cheese its specific pungency, slight sourness, elasticity, slight brittleness, and a pattern of round or oval eyes. However, each acid-forming starter had a different effect on the sensory properties and defect risks.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call