The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening

مجله پژوهشهای علوم و صنایع غذایی ایران

Volume 17, Issue 6 - Serial Number 72, January and February 2022, Pages 166-153   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.2021.70493.1050

Authors

Aliakbar Gholamhosseinpour^{* 1}; Mostafa Mazaheri Tehrani²; Seyed Mohammad Ali Razavi³

¹Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.

²Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

³Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, salt, acidity, pH), biochemical (pH 4.6, TCA, PTA-soluble nitrogen, acid degree value) and sensory (color and appearance, aroma, texture, flavor and total acceptance) characteristics of UF- Feta cheese analogues was investigated. According to our results, the starter culture types were known to have a significant effect (P≤ 0.05) on pH, %salt, %protein, and pH 4.6- soluble nitrogen of cheeses, whereas the other chemical properties were not affected by them. Ripening time only significantly (P≤ 0.05) influenced %acidity, pH, %salt, acid degree value (meq acid 100 g^-1 fat), %protein and %proteolysis products of samples. Also, the starter culture and ripening time did not affect the sensory properties significantly, excluding color and appearance, however, the produced cheeses from SafeIT 2 had higher sensory scores compared with the others containing FRC- 65 and R- 704 cultures.

Keywords

Analogue cheese; Lactic acid bacteria; Ripening time; Starter culture

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