Studying The Effect Of Adding Different Starter Cultures To The Milk On Chemical, Sensory Properties And Yield Of Soft Cheese

Abstract

The current study was conducted to determine the effect of adding different types of traditional starters to the milk prepared for cheese industry on the chemical, organoleptic properties and yield percentage for soft cheese, where whole cow milk was used and it was divided into four treatments: C, the control treatment without adding, The treatments T1 to which the starters was added and consist of Streptococcus thermophillus, Lactobacillus delbrueckii ssp.bulgaricus and The treatments T2 to which the starters was added and consist of Lactobacillus acidophilus and Bifidobacterum Lactis, The treatments T3 to which the starters were added and consist of Lactococcus Lactis subsp.Lactis and Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis biovar. diactylactis, The chemical tests were conducted, which included estimating the percentage of moisture, protein, fat, carbohydrates, salt, ash, and total acidity , pH, yield and conducting the organoleptic  evaluation. The results showed that the moisture content decreased in the adding treatments, the percentage of solids represented by protein, fat, and ash increased, and the percentage of carbohydrates decreased compared to the control treatment. Also, acidity increased in adding treatments, and pH decreased in adding treatments compared with control treatments, where cheese clearance percentage decreased in starters adding treatments. The results also showed improved organoleptic properties of adding treatments compared to control treatments.