The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese

Abstract

The aim of this study was to determine the most appropriate culture combination and scalding temperature to provide standardization in the production of Mihaliç cheese. For this purpose, starter culture combinations consisting of Propionibacterium freudenreichii, Streptococcus thermophilus, Lactobacillus helveticus and Leuconostoc mesentroides subsp. cremoris were used. Two scalding temperatures (40 °C and 45 °C) were used for the Mihaliç cheese samples with same culture combinations. This study investigated the composition, acidity, proteolysis, lipolysis, microbial counts and sensory properties of Mihaliç cheese during 90 days of ripening. The lipolysis level was higher for cheese scalded at 40 °C. Eye formation, which is a characteristic feature of Mihaliç cheese, was seen in all cheese samples. The viability of the starters generally decreased significantly during ripening, and starter culture usage did not affect the characteristics of the cheeses adversely, which contrarily resulted in better sensory characteristics and increased ripening indexes in comparison to the control cheese. Especially the starter culture combination including P. freudenreichii, S. thermophilus and L. helveticus resulted in more desirable sensory characteristics.