Application of Lactococcus lactis subsp. lactis and cremoris as Starter Culture in the Colonial Cheese Production

Abstract

The addition of the starter culture composed of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris coming from two commercial brands was evaluated in Colonial cheese during the maturation period. The physiochemical parameters suggest an increase in lactic bacteria due to the reduction of pH and an increase in acidity; the starter culture did not influence the yields, moisture, ash, and instrumental color of the samples. The microbiological parameters show control of the growth of aerobic mesophiles compared to the control (without addition of the culture). As such, the use of evaluated cultures is a viable method for improving the quality of Colonial cheese.