Effect of Starter Cultures on Cheese Salt Content – Abstract

Journal of Environmental and Agricultural Sciences (JEAS). Makarijoski et al., 2019. Volume 21: 1-5

Open Access – Research Article

The Effect of Different Starter Cultures on Water Phase Salt Content in White Brined Cheese Production
Borche Makarijoski 1,*, Stefche Presilski 1, Gordana Dimitrovska 1, Dzulijana Tomovska 1,
Vesna K. Hristova 1
1 Faculty of Biotechnical Sciences, University of St. Kliment Ohridski, Bitola, Repulic of Macedonia

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.

*Corresponding Author: Borche Makarijoski: makarijoski.borce@gmail.com

Cite this article as:
Makarijoski, B., S. Presilski, G. Dimitrovska, D. Tomovska and V.K. Hristova.. 2019. The effect of different starter cultures on water phase salt content in white brined cheese production. Journal of Environmental & Agricultural Sciences. 21:01-05. [Abstract] [View Full-Text] [Citations]

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Copyright © Makarijoski et al., 2019. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium provided the original author and source are appropriately cited and credited.

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