Effect of the type of lactic starter on microbiologicalchemical and sensory characteristics of Feta cheese

The influence of the type of lactic starter inoculation on chemical and microbiologicalcharacteristics of Feta cheese was investigated. Yoghurt (Y) and starters, (A) Lactococcus lactis subsp. lactis + Lactobacillus casei + Leuconostoc cremoris (6:2:2). (B) L. lactis subsp. lactis + L. casei + Enterococcus durans (6:2:2). (C) L. lactic subsp. lactis + L. casei + E. durans + Leuc. ceremoris (6:2:1:1), were examined. Inoculation with starters B and/or C had a significant ( P < 0.05) effect on growth of lactococci in fresh cheese. Lower ( P < 0·05) pH values in starter B (range 4·39–4·79) and/or starter C (range 4·45–4·74) cheese were recorded until 120 days. Higher acid production or lower pH retarded cheese proteolysis by lactococci early in ripening. However, the increasing with ripening population of E. durans in cheese made with starter B or C which produces proteolytic enzymes active at low pH, accumulated higher ( P < 0·05) amounts of soluble N fractions as ripening progressed in these types of cheese. Levels of PTA-N after 75 days were 3·21, 3·49, 4·08 and 4·89% of the total N in cheese made with starter Y, A, B and C respectively, and contributed to better ( P < 0·05) flavour, body and texture scores. Thus, mesophilic starters supplemented with E. durans might be considered appropriate for Feta cheese production.