Effects of different types of starter culture in cream cheese
2001
Samson, L.A. | Parducho, R.R.
Four types of starter culture concentrations were used to evaluate the effect on the chemical quality and general acceptability of cream cheese. The four types used were: (a) L. helveticus; (b) S. lactis; (c) mixture of 50% L. helvetic us and 50% S. lactis; and (d) mixture of 33.3 percent L. helveticus, 33.3 percent S. lactis and 33.3 percent S. diacetylactis. The cheeses were stored for seven days at refrigeration temperature. Chemical analysis showed as the cheeses were stored for one week at refrigeration temperature, fat, protein and salt content decreased irrespective of type of starter culture used, although not statistically significant, while the increase in titratable acidity was statistically significant. Microbial count showed significant differences between cheeses stored for one and seven days. Under refrigeration temperature, keeping quality was only one week. Sensory evaluation of the day old cheeses showed that none of the four treatments showed significant difference although for general acceptability cheeses with starter culture D gave the highest scores while cheeses with starter culture A was the least acceptable in all sensory parameters except for color and appearance. However, after seven days storage, the difference was statistically significant. All the one-day old cheeses rated high and were more favored than seven-day old cheeses
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