Potential Significance of Adjunct Cultures and Raw Milk on Physicochemical Analysis of Cheddar Cheese

Present exploration was an attempt to investigate the physicochemical and sensory evaluation of the cheddar cheese using different concentrations of starter’s cultures at different storage intervals. For this purpose, cheddar cheese was prepared through Streptococcus thermophillus and Lactobacillus bulgaricus in combination with starter cultures. In ripening, three types of starter cultures are used including Lc. Cremoris  and Lc. lactis (95:5) 95% + Str.thermophilus  and Lb.bulgaricus 5% (T 1 ), Lc. Cremoris  and Lc. lactis (95:5) 90% + Str. Thermophilus  and Lb. bulgaricus 10%,  Lc. Cremoris  and Lc. lactis (95:5) 85% + Str. Thermophilus  and Lb. bulgaricus 15% (T 3 ) and along with T0 : Lc. Cremoris  and Lc. lactis (95:5)100% @0.0025% were prepared for comparison purpose. During study, storage imparts substantial effect on pH and acidity. In pH, storage caused a significant reduction in pH from 5.20±0.001 to 5.09±0.005% at 0 and 90 th day, correspondingly. Likewise, the recorded acidity values of cheddar cheese i.e. T0, T 1 , T 2 and T 3 were 0.86±0.04, 0.84±0.06, 0.91±  and 1.05±0.05 , respectively. However during storage, values for ash contents ranged from 3.92±0.03 to 4.01±0.04 at the initiation till the termination of trial. Similarly, protein contents are decreased from 28.31±0.83 to 26.41±0.72% at 0 and 90th day of storage, correspondingly. Moreover, non protein nitrogen (NPN) values of cheddar cheese for treatments T0, T1, T2 and T3 were 1.51±0.07, 1.60±0.06, 1.81±0.05  and  1.92±0.06, respectively whilst during storage, NPN significantly increased from 1.03±0.54 to 2.28±0.43. Conclusively, storage and treatments imparted the substantial effect on the cheddar cheese.