| heal.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. |
en |