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.
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Cited by
1 articles.
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