The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripening

Abstract

Three different commercial starter cultures, Choozit MA 11 (MA), Choozit BT 01 (BT) and Choozit Feta A (Feta), were used to remedy textural and aromatic defects and improve the overall quality of low-fat Tulum cheeses. Chemical and sensory analyses as well as electrophoresis were performed. Supplemental yoghurt bacteria and Lactobacillus helveticus were found to be key contributors in proteolysis with varying protein breakdown capacities. The results suggest that using appropriate culture combinations could result in low-fat Tulum cheeses with better sensory characteristics and proteolysis rates.