Effect of different level of mesophilic starter culture on sensory and bio-chemical characteristics of buffalo milk feta type cheese during ripening

摘要

The role of starter culture and their level have an utmost importance in preparation of buffalo milk feta type cheese. Effect of mesophilic starter culture (NCDC-149) @ 1.0, 1.5 and 2.0% on sensory and bio-chemical characteristics of buffalo milk fetacheeses were investigated throughout the ripening period up to 2 months to select the best level of culture for manufacture of cheese. The sensory scores was significantly higher for cheese made with 1.5% level of culture. The pH of cheese significantlydecreased as the level of culture increased, while titratable acidity (TA) of cheese significantly increased as the level of starter culture increased during ripening period. The proteolysis and lipolysis of cheese significantly increased as the level of culture increased during the ripening period. The cheese made with 1.5% starter level was found with comparatively better quality.