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October 23, 2025Asian Journal of Dairy and Food ResearchOpen Access

Impact of Adjunct Culture on Colour, Texture, Sensory and Microbiological Parameters of Goat Milk White Brined Cheese during Ripening

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Authors

STSapna TomarNGNitika GoelNVN. Veena

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Overview

Evaluation shows improved sensory attributes in goat milk cheese with adjunct cultures, suggesting better quality outcomes.

Key Points

  • Consumer acceptability significantly increased in samples treated with adjunct cultures during the ripening process.
  • Cheeses with adjunct additions exhibited improved smoothness and decreased hardness and chewiness compared to control samples.
  • Analysis included microbiological counts where Lactococci maintained viability above 106 log cfu/ml throughout ripening stages.
  • Proteolytic activity was higher in Lacticaseibacillus casei, enhancing textural and sensory quality beyond that of Lactiplantibacillus plantarum.

Cite This Study

Tomar et al. (2025) studied this question.

synapsesocial.com/papers/68f984011881b68f3b7ae562https://doi.org/10.18805/ajdfr.dr-2383
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese2008
  2. 2Effects of various probiotic cultures on quality, proteolysis and bioactive compounds in cheddar cheese from goat milk2026
  3. 3Effects of Multifunctional Lactic Acid Bacteria Strains and Kefir Ferment on Microbiological, Physicochemical, Nutritional and Sensory Attributes of Pasteurized Goat’s Milk Cheese2026
  4. 4Adjunct cultures of autochthonous <i>Lactobacillus</i> strains to diversify and improve cheese maturation2024 · 2 citations
  5. 5Physicochemical and organoleptic changes in goat’s milk cheddar cheese with the addition of Lactobacillus casei as a starter during ripening2024 · 2 citations