Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

Author:

Abarquero Daniel1ORCID,Bodelón Raquel1ORCID,Manso Catalina2,Rivero Pablo2,Fresno José María1ORCID,Tornadijo María Eugenia1ORCID

Affiliation:

1. Department of Food Hygiene and Technology, Faculty of Veterinary Science University of León León 24071 Spain

2. Department of Innovation and Product Development Queserías Entrepinares Avenida de Santander 140 Valladolid 47011 Spain

Abstract

The effect of different combinations of starter and non‐starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese was investigated. Five batches of Castellano cheese were produced from pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes between the cheese batches made with different starter cultures were found. In conclusion, the incorporation of autochthonous non‐starter lactic acid bacteria strains gave cheeses made with pasteurised milk better flavour and aroma characteristics than the batch made only with commercial starter culture.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

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