Abstract
The article presents the results of a study on the influence of adjunct cultures of Leuconostoc mesenteroides, Lactococcus lactis subsp. lactis biovar diacetylactis and Lactobacillus helveticus on the organoleptic characteristics of cheeses with reduced calorie content. It has been established that differences in the composition of the starter microbiota have a significant effect on the depth and direction of biochemical processes, the formation of flavouring substances, which leads to a difference in their organoleptic evaluation. The method of cheese moulding, together with the composition of the starter microbiota, creates conditions that provide the possibility of adjusting the organoleptic profile of low‐fat cheeses.
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