The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish kasar cheese during ripening

Kasar cheese samples were produced from raw milk and starter culture- added pasteurized milk. Chemical, microbiological and organoleptic properties of kasar cheeses were analysed at certain times during the ripening periods ( on the 1st, 7th, 15th, 30th, 60th, 90th days). Generally, chemical parameters were not affected by starter culture. The pH, ripening index, water- soluble nitrogen and non- protein nitrogen did not show significant differences between the cheese samples. The addition of starter affected the microbiological quality of the cheeses. Starter culture- added kasar cheeses contained low levels of total aerobic mesophilic bacteria, moulds and yeasts, and coliforms, and achieved higher organoleptic scores than those of cheeses made from raw milk. The starter cultures contributed to acidity and microbial quality of the cheese. Kasar cheese samples were produced from raw milk and starter culture-added pasteurized milk. Chemical, microbiological and organoleptic properties of kasar cheeses were analysed at certain times during the ripening periods (on the 1st, 7th, 15th, 30th, 60th, 90th days). Generally, chemical parameters were not affected by starter culture. The pH, ripening index, water-soluble nitrogen and non-protein nitrogen did not show significant differences between the cheese samples. The addition of starter affected the microbiological quality of the cheeses. Starter culture-added kasar cheeses contained low levels of total aerobic mesophilic bacteria, moulds and yeasts, and coliforms, and achieved higher organoleptic scores than those of cheeses made from raw milk. The starter cultures contributed to acidity and microbial quality of the cheese.