Combined effects of concentrated thermophilic and mesophilic cultures and conditions of curd acidifications on the manufacture and quality of kassericheese

The effect of four process variables on the biological acidification of cur d to be used for the manufacture of kasseri cheese was examined The variabl es were (i) concentrated starter cultures: a thermophilic mixture of Strept ococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus compare d with a blend of Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris and Lactobacillus casei subsp casei, and (ii) acidification tempe ratures: 30 and 40 degrees C for the thermophilic cultures and 20 and 30 de grees C for the mesophiles. The use of concentrated starter cultures enable d the cheese to be made in one day as compared with three in the traditiona l system usually using raw milk and no culture. The mesophilic blend combin ed with a lower scalding temperature (35 degrees C) gave a higher yield tha n the alternative culture, and the cheeses were higher in total solids, aci dity and salt; the same cheeses were also harder and less elastic. The use of mesophilic cultures and a low acidification temperature (20 degrees C) i s recommended.