Whey starter addition during maturation of evening milk: effects on some characteristics of cheese milk and Parmigiano–Reggiano cheese

Abstract

Cheese milk “maturation” during natural creaming in large flat vat is a critical step in the production of Parmigiano–Reggiano cheese. Thanks to an improved management, during the last years, a generalized reduction of mesophilic microbial counts has occurred, which did not favour an adequate increase in milk acidity during natural creaming. For this reason, some cheesemakers have introduced the practice to add a rate of natural whey starter in active fermentation in the evening milk to favourize its “maturation”. The aim of this work was to verify the effects of this practice on the characteristics of Parmigiano–Reggiano milk and on some chemical, microbiological and sensory properties of the ripened cheese. Thirty-six cheesemaking trials were carried out in a dairy: 12 with 0.2% of young whey starter addition, 12 with 0.4% and 12 as control. The addition of young whey starter improved the coagulation properties of the cheese milk and did not affect the normal succession of thermophilic and mesophilic lactic acid bacteria during the cheese ripening. The chemical composition of the ripened cheeses was not affected by the practice of whey starter addition. From the sensory point of view, the addition of natural whey starter improved the compliance scores and decreased the defects, as eyes and cracks. This work confirmed the empirical observations of some cheesemakers. The adoption of this technique has considerable technological importance, improving the coagulation properties of the milk and the sensory characteristics of the cheese.