The development of ripened cheese containing lactic acid bacteria: The effect on chemical composition, acid production and sensory value

Abstract

This research was performed to evaluate the effect of different numbers of lactic acid bacteria cultures on chemestry of ripened farm house type cheese. The study was to investigate the effete of supplementation of 1, 2, 3 and four kinds of lactic acid bacteria on ripened cheeses. Cheese has developed using rennet which has strength 1:15.000, auditioned by L.casei- containing culture (P1), S. thermophilus-L. bulgaricus (P2), S.thermophilus-L.bulgaricus- L.casei (P3) and S. thermophilus-L. bulgaricus-L.acidophilus and Bifidobacterium ssp (P4). The results showed that the addition of LAB have improved the cheese result, crude protein and lactic acid content, while ripening time till 3 month have raised pH, crude protein, fat, and lactic acid especially for P3 and P4. The use of LAB has changed the flavour score especially sweetness, acidity and bitterness. The ripening has improved the flavour score and the note of trained panellist on flavour.