THE EFFECT OF THREE CULTURES OF LACTIC ACID BACTERIA AND LENGHT OF STORAGE ON CHEMICAL COMPOSITION AND FLAVORS OF CHEESE

Abstract

The objective of the research was to study of LAB- containing cheeses as compared to those of control without addition of cultures and ripening length three months at 7 0 C. Completely Randomize Design was performed to see the effect of treatment (supplementation of LAB-cultures and ripening length) on water content, protein level, fat level , organic acids and flavor note and score, completed by Duncan's Multiple Range Test for further analyses. The results of research have indicated that there were no significantly different, due to the treatment, in water, and fat contents, but significantly different (P<0,05) on protein content, and very significantly different on lactic and pyruvic acid. While the ripenning time of cheese has no role in water content, but it has significantly affected (P<0,05) on protein, and fat content and highly significant on lactic acid content (P<0,01). The acidity of treated product was higher than those of control, but ripening time has decreased it, and flavor note of entrained consumers has indicated that ripenned LAB containing-cheese got the highest score (1.96/4) Keywords: Cheese, Lactic Acid bacteria, Length of Ripenning, Biochemical Composition, Flavor