Isolation of starter culture from white cheese and those cultures their effects on the cheese properties

In this study 7 cheese samples that is produced from raw milk were used as isolation material. 145 strains isolated from 7 cheese and identification test performed the 78 strains. At the end of the study, a total 25 Lactococcus sp., 22 Enterococcus sp. and 30 Lactobacillus sp were determined in the isolated strains.After biochemical tests 19 Lc. lactis sp. and lactis and 4 Lc. lactis sp. cremoris were identified from 25 of Lactococcus sp. Among 22 enterococi, 5 were E. faecalis, 2 were E. durans, 2 were E. avium and 4 were Pediococcus pentosaceus identified but 6 enterococci strains could not be done. Strains of Lactobacillus sp. were identified according to sugar fermentation tests results 7 strains were Lb. plantarum, 7 strains were Lb. curvatus and 9 strains were Lb. jensenii were identified.In this research, 8 lactic bacteria and 3 different starter culture ratio were used by pasteurize milk and raw milk of non using starter culture by raw milk 4 different white cheeses were produced and the trials were carried out 2 repetitions. Each cheese sample was ripened for 2 months at (+4) °C and on 1 th., 30 th and 60 th day of ripening, the samples were analyzed. In cheese production, culture was used which Lc. lactis, E. durans. , E. faecium, Lb. curvatus, Lb. plantarum and Lb. Jensenii bacteria strains. The microbiological, chemical, and sensory properties of the cheese samples were established.It was found that the effects of starter culture combinations on the pH values, the dry matter, salt, the ripening time and sensory properties of the cheese samples were important. Cosidering the development of cheese samples in terms of their sensory properties, P3 of number samples Lc. lactis (% 0,33) + E. faecium (% 0,33) + Lb. plantarum(% 0,33) were found to be suitable in the production of white cheese and this cheese sample is acceptable for orgonoleptically in general acceptability mean the like's cheese sample. Besides, it was discovered that Lb. jensenii could olso be used as starter cultures in the production of this kind of cheese.