Effects of Starter Culture Combination on the Characteristic of White Cheese

Abstract

In this study, the effects of using mesophilic and thermophilic cheese cultures at different ratios on White cheese yield, physico-chemical, textural, sensory and microbiological properties were investigated. Yeast, mold, Enterobacter spp., and Staphylococcus aureus counts were determined. In sample with high ratio of thermophilic culture, there was slightly increase in fat, salt, fat and salt in dry matter content. All textural parameters were found significantly different. The number of Enterobacter spp. was found lower in cheese with high ratio of thermophilic culture, while the number of yeast was high. As a result, it has been observed that starter culture ratios, which contain different bacterial strains, can affect the technological and functional properties of freshly consumed cheese.