Influence of milk fat, starter cultures and stabilizers on the fresh cheese characteristics

Abstract

The aim at present work was evaluate the effect of the milk pasteurization and its fatty content, as well as the addittion of stabilizers and starter cultures on the quality and yield of fresh cheese. The experimental design took into account the fatty:protein ratio to both levels, 1:10 and 1:15, addittion or not of both starter culture and stabilizer, and pasteurization or not of the milk. The best variant corresponded to cheese made with pasteurized milk with fatty:protein ratio of 1:15, starter culture and stabilizer. Yield increased whereas the microbiological counts reported a total absence of Escherichia coli.