The use of different starter cultures in the manufacture of Graviera Kritis cheese for improving its overall quality was investigated. Mixtures of Streptococcus thermophilus, Lactobacillus helveticus (1: 1) and Propionibacterium freundreichii subsp. shermanii (cheese A); Lactococcus lactis subsp. lactis, L. lactis subsp. cremoris, S. thermophilus, L. helveticus (1: 1: 10:2) and P. freundreichii subsp. shermanii (cheese B); and L. lactis subsp. lactis, L. lactis subsp. cremoris, S. thermophilus, L. helveticus (2.5 :2.5: 1: 1) and P. freundreichii subsp. shermanii (cheese C) were used and compared with cheese D made without starter cultures. The gross composition of the matured chee ses A, Band C was not significantly (P < 0.05) affected, although their pH values and their ash and salt contents were significantly (P < 0.05) lower than that of cheese D at the beginning of ripening. Regarding the cheese microflora, coliforms were not found in cheeses A, Band Cafter 60 d of ripening, while they were still detectable in matured (90 d) cheese D. Enterococci counts in matured cheeses A, Band C were significantly (P < 0.05) lower than in cheese D, while the other groups ofmicroorganisms were not significantly affected. Finally, no significant difference (P < 0.05) was detected in the flavour, body and texture of the cheeses made with the starter cultres. Inra/Elsevier, Paris.
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Kandarakis et al. (1998) studied this question.
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