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Journal of Dairy Science Vol. 75 No. 11 3158-3166
© 1992 by American Dairy Science Association ®
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Screening of Commercially Available Mesophilic Dairy Starter Cultures: Biochemical, Sensory, and Microbiological Properties

W. Kneifel 1, Maria Kaufmann 1, Angela Fleischer 1, and F. Ulberth 1

1 Department of Dairy Research and Bacteriology, University of Agriculture, A-1180 Vienna, Austria

Sixteen commercially available mesophilic starters for the production of cultured milk were examined for sensory, biochemical, and microbiological properties. Tests were based on laboratory productions of cultured products at different fat concentrations. The diacetyl and acetaldehyde concentrations in cultured milks (2.5% fat) varied between .2 and 25.2 ppm and .1 and 9.6 ppm, respectively. The odor intensities of the products were mainly rated as medium and high and the flavor as mild and buttery. Textural attributes given by trained panelists were mostly fluid, creamy, and firm. Proteolysis during fermentation was generally comparable with that of yogurt starters. Cultures did not exhibit pronounced overacidification behavior during cooled storage of the products for 2 wk. The CO2-producing properties differed among the cultures. Some of the starters enriched thiamin, pyridoxine, folic acid, and pantothenic acid, whereas, on an average, the riboflavin, cobalamin, and orotic acid concentrations were reduced during fermentation. Streptococci counts in the fresh products ranged from 5.2 x 107 to 1.9 x 109 cfu/ml; corresponding counts of aroma-producing bacteria were between 8.6 x 106 and 1.7 x 109 cfu/ml.

Key Words: starter cultures • mesophilic • properties

Submitted on March 23, 1992
Accepted on June 25, 1992




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Copyright © 1992 by the American Dairy Science Association ®.