Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

Changes which rake place in the sensory characteristics of cheeses during ripening are influenced by different factors, involving rennet, starter culture and adventitious contamination of the cheese by nonstarter lactic acid bacteria. The objective of this work was to study the influence of the starter on sensory and microbiological ewe's cheese properties during ripening time. Four batches (two with starter added and two without) were manufactured. Milk and cheeses at different stages of ripening were analysed. Cheeses manufactured without adding starter showed a significantly higher level of mesophilic aerobic microflora, lactobacilli, facultatively heterofermentative lactobacilli and enterococci (indigenous microflora) than cheeses manufactured with starter This study has also shown that adding or not adding starter affects the flavour profile of the cheese. Cheeses with starter added showed greater intensify of the following attributes: refreshing, astringent, sweet, and received lower scores on bitterness. With respect to texture, the said cheeses develop a more homogenous texture and greater elasticity throughout ripening. (C) 1999 Academic Press.