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Improvement of Sensory Quality of Lowfat Kefalograviera-Type Cheese by Using Commercial Special Starter Cultures

National Agricultural Research Foundation, Dairy Research Institute, 452 21 Katsikas, Ioannina, Greece

Corresponding author:
L. P. Voutsinas; e-mail:
instgala{at}otenet.gr.

Two commercially available special starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with one commercial regular starter culture, CH-1, for their effects on the compositional, sensory and textural characteristics of lowfat (9.5%) high moisture (49.6%) Kefalograviera-type cheese during aging. A full-fat control Kefalograviera cheese (30.8% fat, 37.8% moisture) was also made with the regular starter culture. The results indicated that the type of starter did not affect the composition (moisture, fat, protein, salt and pH) of the lowfat cheese. Sensory analysis showed that the lowfat cheeses made with the special cultures received greater body and texture scores and significantly higher flavor scores than the lowfat control cheese after aging for 90 and 180 d. Moreover, the former cheeses received body and texture and flavor scores not significantly different from those of the full-fat cheese. Texture profile analysis by Instron showed that there were no significant differences in the textural characteristics (force and compression to fracture, cohesiveness, springiness, gumminess and chewiness) between lowfat cheeses made with the special cultures and that made with the regular starter, except for hardness which was significantly lower in the former cheeses.

Key Words: lowfat cheese • Kefalograviera cheese • starter cultures

Abbreviation key: FFA = free fatty acids, MNFS = moisture in the non-fat substance, PTA-SN = nitrogen soluble in 5% phosphotungstic acid, TCA-SN = nitrogen soluble in 12% trichloroacetic acid, TN = total nitrogen, WSN = water-soluble nitrogen