Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter

We examined the sensory and chemical properties during a 120-day ripening period of white pickled cheeses produced using kefir, yoghurt, or commercial cheese cultures as the starter. Starter culture type had a significant impact on acidity, pH, salt, and fat levels in cheese (p < 0.01), as well as on ash level, appearance, and odour properties (p < 0.05). During ripening, culture type significantly affected titratable acidity, pH, total solids, fat content, protein content, water-soluble nitrogen content, degree of ripening, and scores for texture, odour, taste, and over-all sensory properties (p < 0.01), and also significantly affected ash content (p < 0.05). The fat in dry matter in cheese was not affected by starter culture or ripening period. Scores for appearance, structure, and odour were rated highest in white cheese samples produced by using kefir culture. Kefir can be successfully used as a starter culture in production of white pickled cheese. (c) 2005 Elsevier Ltd. All rights reserved.