Use of autolytic lactobacillus plantarum PFC 231 as starter culture in kaşar cheese production and its effect on cheese ripening parameters

In this study, autolytic Lactobacillus plantarum (PFC231, 47M07, autolysis rate of 36.88%), which was isolated from tulum cheese in previous studies, was tested on industrial conditions as adjuct culture in the production of Kaşar cheese for accelerated cheese ripening. In addition to the starter culture (Streptococcus thermophilus) used in the Kaşar cheese production, L. plantarum was added at a level of 107 cfu per mL of milk in cheese production. The use of L. plantarum as an adjunct culture in the production of Kaşar cheese did not make a significant contribution to the lipolysis determined by the total free fatty acid value and fatty acids composition analysis, and proteolysis determined by ripening index (p>0.05) during 90 days of storage. However, sensory analysis results showed that the use of L. plantarum as an adjuct culture influenced the flavor of Kaşar cheese positively from the consumer enjoyment point of view (p<0.05). Sensory results indicated that the use of this autolytic adjunct culture could favorably influence Kaşar cheese ripening. In future studies, the use of the adjunct culture at higher inoculation rates and the further analyses of flavor compounds by a different extraction method like solid phase microextraction are highly recommended. Keywords: Kaşar Cheese, Accelerated ripening, Lactobacillus plantarum, Autolysis The present M.Sc.Thesis was supported by the Ministry of Agriculture and Forestry, General Directorate of Agricultural Research and Policies under the project number of TAGEM-13/AR-GE/11.