Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)

Abstract

Sudanese White cheese (Gibna Bayda) was produced by using different starter culture combinations to find the most suitable starter culture. Four cheeses were prepared with pasteurized milk inoculated with different starter culture combinations at the rate of 1% (v/v), while control cheese (T5) was made without the addition of starter culture. Cheeses were stored in vacuum bags at 4 °C and 15 °C for 90 days, and the properties of cheeses were determined at intervals of 1, 15, 30, 45, 60, and 90 days. The yield of control (T5) cheese was higher than T4 and T1 cheeses and lower than T2 and T3 cheeses. Total solids, protein, fat, and acidity values and lipolysis degree of control (T5) cheese were lower than T4 and T1 cheeses, and higher than T2 and T3 cheeses. The proteolysis degree of control (T5) cheese was the lowest when the cheeses were stored at 15 °C, and the highest among all cheeses except T1 and T4 cheeses when stored at 4 °C. The acidity value, protein, salt, and the degree of lipolysis and proteolysis were higher in cheese samples stored at 15 °C. All sensory properties scored best in T1, T4, and T3 cheeses compared to control (T5) cheese. Cheeses stored at 4 °C scored better for odor and overall acceptability. The use of starter culture in the production of white cheese positively affected the properties of the cheeses, especially T4 cheeses containing Lactobacillus helveticus, and T1 cheeses made with mesophilic culture were better than other cheeses in terms of physicochemical and sensory properties.