Abstract
The effects of plain and fermented curd dressing ripened by single (Lactococcus lactis subsp. lactis biovar. diacetylactis) as well as mixed-strain starter cultures (L. lactis subsp. lactis; L. lactis subsp. cremoris; L. lactis subsp. lactis biovar. diacetylactis:: 1:1:1), different levels of fat (18–24%) in curd dressing and inoculation rate (1–5%) on direct acidified Cottage cheese were observed. Ripened curd dressing containing 22% fat and mixed-strain starter cultures at 3% imparted a pleasant acidic note, delicate overtones of diacetyl, improved the body and texture, visual appearance and thereby enhanced the overall quality of the product.
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