Impact of Different Starter Cultures on Quality Parameters of Kashkaval During Ripening

Dimitrovska, Gordana and Gjorgievska, Marija and Makarijoski, Borche and Joshevska, Elena (2024) Impact of Different Starter Cultures on Quality Parameters of Kashkaval During Ripening. International Balkan Agricultural Congres (185). pp. 79-85. ISSN 978-625-8278-51-4

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Abstract

Kashkaval is our traditional dairy product and holds a significant place in the dairy industry. This study
examines the impact of different starter cultures on all significant quality parameters of three varieties of Kashkaval
(A, B, C). For the production of Kashkaval Variant A, we used starter culture (TCC 4) from Chr. Hansen, which
contains Streptococcus thermophilus and Lactobacillus bulgaricus. For Variant B, starter culture (SH 092 E) from
Sacco Clerici was used, containing Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus
helveticus. For Variant C, we used starter culture (TREDMIX K) from Tredmix, which includes Streptococcus
thermophilus, Lactobacillus bulgaricus, Streptococcus lactis, and Lactobacillus helveticus. All key quality
parameters such as active and titratable acidity, dry matter percentage, moisture content, lactic acid concentration,
salt percentage and ash content, were monitored on the 1st, 10th, 30th, and 60th days of ripening period. The findings
indicate that the composition of the starter culture significantly affects the development of desirable characteristics
of final product-Kashkaval. This study provides valuable insights into optimizing starter cultures to enhance
Kashkaval quality and offers practical recommendations for dairy producers aiming to improve production.
Keywords: Milk, starter cultures, Kashkaval, quality parameters, ripening

Item Type:	Article
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Mrs Gordana Dimitrovska
Date Deposited:	04 Apr 2025 07:59
Last Modified:	04 Apr 2025 07:59
URI:	https://eprints.uklo.edu.mk/id/eprint/10867

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