EFFECT OF STARTER BACTERIA ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF IRANIAN WHITE CHEESE

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HABIBI NAJAFI M.B.; SATTARI R.; DOKHANI SH.; GHODDUSI H.

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Journal: Iran Agricultural Research Year:2003 | Volume:22 | Issue:1 Page(s): 29-44

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Title

EFFECT OF STARTER BACTERIA ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF IRANIAN WHITE CHEESE

Author(s)

HABIBI NAJAFI M.B. | SATTARI R. | DOKHANI SH. | GHODDUSI H. | Issue Writer Certificate

Keywords

IRANIAN WHITE CHEESEQ3

LACTIC STARTERQ3

LACTOBACILLUS CASEI SUBSP. CASEI. SENSORY EVALUATIONQ3

THERMOPHILIC AND MESOPHILIC STARTER.Q3

Abstract

The influence of the type of LACTIC STARTER inoculation on the physicochemical and sensory properties of IRANIAN WHITE CHEESE was investigated. Five treatments of starters were examined as follows: A) Lactobacillus casei 01+ aromatic mesophile CH-N-01 (1:1): B) Aromatic mesophile CH-N01 + thermophile CH-1 (1:1): C) Thermophile CH-1; D) Thermophile CH-1 + mesophile 54 (1:1); E) Mesophile 54. The cheeses were analyzed for sensory characteristics moisture, pH, total protein, soluble nitrogen, acid degree value and hardness. Cheese samples treatments were taken in a completely randomized design. The results indicated that the type of starter bacteria and storage time had a significant effect on composition and hardness. The pH value in all treatments dropped drastically in such a way that curds made in intreatments B, C, and D reached their lowest pH during manufacturing whereas those made in treatments A and E reached their lowest pH during storage and ripening (P<0.01). The soluble nitrogen in treatment A was greater than all other treatments due to higher proteolytic activity. Results from acid degree value revealed that the contribution of lipolysis in such type of cheese was less than proteolysis but mesophilic starters particularly treatment A, gave higher value of lipolysis. The hardness of all cheeses decreased during storage and ripening. Sensory evaluation scores were the highest for starters A and B cheese (P<0.01). Thus, a combination of combination of combination of commercially available mesophilic starters and Lactobacillus casei subsp. casei might be considered appropriate for IRANIAN WHITE CHEESE production.

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APA: Copy

HABIBI NAJAFI, M.B., SATTARI, R., DOKHANI, SH., & GHODDUSI, H.. (2003). EFFECT OF STARTER BACTERIA ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF IRANIAN WHITE CHEESE. IRAN AGRICULTURAL RESEARCH, 22(1), 29-44. SID. https://sid.ir/paper/16133/en

Vancouver: Copy

HABIBI NAJAFI M.B., SATTARI R., DOKHANI SH., GHODDUSI H.. EFFECT OF STARTER BACTERIA ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF IRANIAN WHITE CHEESE. IRAN AGRICULTURAL RESEARCH[Internet]. 2003;22(1):29-44. Available from: https://sid.ir/paper/16133/en

IEEE: Copy

M.B. HABIBI NAJAFI, R. SATTARI, SH. DOKHANI, and H. GHODDUSI, “EFFECT OF STARTER BACTERIA ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF IRANIAN WHITE CHEESE,” IRAN AGRICULTURAL RESEARCH, vol. 22, no. 1, pp. 29–44, 2003, [Online]. Available: https://sid.ir/paper/16133/en

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