Abstract
The effect of different combinations of starter and non‐starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese was investigated. Five batches of Castellano cheese were produced from pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes between the cheese batches made with different starter cultures were found. In conclusion, the incorporation of autochthonous non‐starter lactic acid bacteria strains gave cheeses made with pasteurised milk better flavour and aroma characteristics than the batch made only with commercial starter culture.
Sign-in/Register to access full text options 
Free) 
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
