Effects of Fermentation with Different Starter Culture Combinations at Low Temperature and Different Packaging Materials on Selected Quality Parameters of Akçakatık Cheese

Abstract

Background: Akçakatık cheese is a traditional cheese produced using traditional methods and containing black cumin and cloves. This study aimed to determine the effects of fermentation at low temperature using different starter culture combinations and ripening in rumen and polyethylene packaging materials on selected physicochemical and microbiological properties of Akçakatık cheese.

Methods: In cheese production, pasteurized milk was inoculated with 3% yogurt culture (YC) and a combination of yogurt and cheese cultures (YCC). As an alternative to the traditional production method, the milk was allowed to ferment at 20°C for approximately 24 h. The resulting cheese samples were packaged in rumen and polyethylene packaging materials and stored at +4°C for 90 days. Physicochemical, color, and microbiological properties of the samples were analyzed throughout the storage period.

Results: Titratable acidity values increased throughout storage. Acidity development was more pronounced in the YCC group, in which the combination of yogurt and cheese cultures was used. Cheese samples ripened in rumen packaging had higher dry matter, fat, ash, salt, and color b* values, while their water activity values were significantly lower. The similarity of tyrosine values among all samples throughout storage indicated that no significant bitterness developed during storage. In terms of color, L* and a* values decreased, whereas tyrosine values remained unchanged. Moisture loss resulting from the permeable structure of the rumen packaging increased dry matter and other parameters associated with dry matter. The color values were also affected by the matte and dry appearance of the product. According to the microbiological analyses, cheese samples ripened in polyethylene packaging had higher counts of Lactobacillus spp. and Lactococcus spp., whereas the counts of these microorganisms decreased in the rumen-packaged samples due to the reduction in water activity during storage. In addition, prolonged fermentation at 20°C supported the growth of mesophilic starter culture microorganisms. Yeast and mold counts increased throughout storage and reached higher levels in the rumen-packaged samples. Lipolytic bacterial counts decreased regularly throughout storage in all samples, whereas proteolytic bacterial counts showed a limited increase during the initial period followed by a decrease during the later stages of storage.

Conclusion: Different starter culture combinations had significant effects on both the physicochemical and microbiological properties of Akçakatık cheese during the ripening process.