Effect of autochthonous starter and non-starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

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.

Automated summary

The study investigated the effects of different combinations of starter and non-starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese. Five batches of Castellano cheese were produced using pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes were found among the cheese batches made with different starter cultures. In conclusion, incorporating autochthonous non-starter lactic acid bacteria strains improved the flavor and aroma characteristics of Castellano cheese made with pasteurised milk compared to using commercial starter culture only.