The Effect of Different Starter Cultures on Water Phase Salt Content in White Brined Cheese Production

Makarijoski, Borche and Presilski, Stefce and Dimitrovska, Gordana and Tomovska, Julijana (2019) The Effect of Different Starter Cultures on Water Phase Salt Content in White Brined Cheese Production. Researchgate. ISSN 2313-8629

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Abstract

The present paper is focused on the water phase salt content of three variants of white brined cheese samples manufactured with different starter cultures. White brined cheese is Macedonian traditional product with specific taste and quality parameters. In this research work, the influence of three different starter cultures of three white brined cheese variants (A, B, C) has been examined in order to assess their water phase salt content dynamics. The starter cultures used in this study included, variant А (SMCH 5) that contained: Lactobacillus bulgaricus, Streptococcus thermophilus and Lb. acidophilus; the variant B (Choozit Feta A) contained: Lactococcus lactis ssp. lactis, L. lactis ssp. cremoris, Strep. thermophilus, Lb. bulgaricus and Lb. helveticus; while the variant C (MOTC 092 EE) contained: L. lactis ssp. lactis, Strep. thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The main aims of this study were to investigate the effects of the above mentioned three different starter cultures on the water phase salt content during the process of ripening of white brined cheese. No significant effect on the water phase salt content during the fermentation process among all three white brined cheese variants (A, B and C) produced by different types of starter cultures was found. The water phase salt contents in all the three variants were in the range of 5.45 5.56%.
Keywords: Milk, white–brined cheese, starter cultures, water phase salt content, dynamic

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r. Gordana Dimitrovska
Date Deposited:	14 Jun 2021 20:36
Last Modified:	14 Jun 2021 20:36
URI:	https://eprints.uklo.edu.mk/id/eprint/6430

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