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

Background: The effect of two adjunct cultures (Lacticaseibacillus casei and Lactiplantibacillus plantarum) on quality parameters of goat milk white brined cheese (GM-WBC) was investigated during ripening. Methods: Three batches of cheese were prepared as control with blend starter culture, GM-WBC(C) with starter culture + L. casei and GM-WBC(P) with starter culture + L. plantarum. The control and experimental samples were analysed for their colour, textural, sensory and microbiological characteristics during 60 days of ripening period. Result: Significant decrease in hardness, adhesiveness, springiness, cohesiveness, chewiness and gumminess led to increased creaminess and smoothness of the product treated with adjunct cultures. Sensory scores were found to improve in adjunct culture treated samples. Significant increase in instrumental colour (L* value) and sensory attributes with increased ripening resulted in consumer acceptability. Microbiological counts of Lactococci and Lactobacilli showed a significant (P less than 0.05) decline in initial days due to its adaptability and then increased, maintaining its viability during all stages of ripening period. While keeping the counts above 106 log cfu/ml for the adjunct treated samples compared to control sample. The overall effect of L. casei was more promising in enhancing textural and sensory attributes as compared to L. plantarum due to its higher proteolytic activity.