Four batches of cheese were made, 2 with and 2 without starter and cheeses were analysed at different stages of ripening. Cheeses without starter had higher mesophilic aerobic microflora, total lactobacilli, facultatively heterofermentative lactobacilli and enterococci than those with starter. Flavour profiles of the 2 cheeses were different. Cheeses with starter had the highest flavour intensity with respect to refreshing taste, astringency and sweetness and had the lowest scores for bitterness. Cheeses with starter developed a more homogeneous texture and had higher elasticity during ripening.
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