Production of village cheese by using starter culture and researching its quality characteristics

This research was carried out in two stages. In the first stage, it was aimed to investigate the microflora of village cheese which was produced with traditional methods. In the second stage, the aim was to improve the sensorial, chemical and microbiological properties of village cheese by using commercial cultures that suitable for its natural microflora.To explore the natural microflora of willage cheese, seven chese samples from Istanbul, Bursa, Balıkesir and Çanakkale were collected, the microbiological analysis were carried out and the isolated lactic acid bacterias were identified. It was found out that some of the collected samples could create health risks in terms of their microbiological quality. As a result of the identification, which was based on their phenotypic characteristics, some lactic acid bacteria were identified.For the second part of the study, commercial starter cultures namely, (Streptococcus thermophilus, ) and Lyfst 62E (Streptococcus thermophilus ve Lactococcus lactis, ) were used. The control sample was the traditionally made willage cheese. All of the produced samples were analyzed on 4., 12. and 24. days of the ripening period in terms of their microbiological, chemical and sensorial properties.The results of the chemical analysis showed that the effect of the culture type, ripening period and the interaction between the culture type and ripening period was not statistically significant in terms of dry matter, salt and protein content (P > 0.35; P > 0.51 and P > 0.26, respectively).However, the effect of ripening period on fat (P=0.050), TCA (P=0.005) and PTA (P=0.006), the effect of starter culture type and storage time on titration acidity (P=0.002 and P=0.001), SÇA (P=0.020 and P=0.029) and the effect of starter culture type and ripening period on pH were found statistically significant (P=0.035).The effect of ripening period, starter culture type, and the interaction between them was not found statistically significant among sensorial analysis except for texture (P > 0.05; P > 0.45 and P > 0.50, respectively). Only the storage time factor was significant for texture (P=0.04).The results of the microbiological anaysis indicated that the effect of ripening period, starter culture type, and the interaction between them was not significant in terms of Staphylococcus auerus and mold and yeast counts (P>0.160, P>0.200 and P>0.210, respectively). Kruskal- Wallis test was employed to compare the cheese types on the fourth day of the ripening period and the it was not found statistically significant (P=0.964).