Effect of starters on gross and microbiological composition and organoleptic characteristics of Graviera Kritis cheese

Abstract

The use of different starter cultures in the manufacture of Graviera Kritis cheese for improving its overall quality was investigated. Mixtures of Streptococcus thermophilus, Lactobacillus helveticus (1:1) and Propionibacterium freundreichii subsp. shermanii (cheese A); Lactococcus lactis subsp. lactis, L. lactis subsp. cremoris, S. thermophilus, L. helveticus (1:1:10:2) and P. freundreichii subsp. shermanii (cheese B); and L. lactis subsp. lactis, L. lactis subsp. cremoris, S. thermophilus, L. helveticus (2.5:2.5:1:1) and P. freundreichii subsp. shermanii (cheese C) were used and compared with cheese D made without starter cultures. The gross composition of the matured cheeses A, B and C was not significantly (P < 0.05) affected, although their pH values and their ash and salt contents were significantly (P < 0.05) lower than that of cheese D at the beginning of ripening. Regarding the cheese microflora, coliforms were not found in cheeses A, B and C after 60 d of ripening, while they were still detectable in matured (90 d) cheese D. Enterococci counts in matured cheeses A, B and C were significantly (P < 0.05) lower than in cheese D, while the other groups of microorganisms were not significantly affected. Finally, no significant difference (P < 0.05) was detected in the flavour, body and texture of the cheeses made with the starter cultres. © Inra/Elsevier, Paris.