Effect of concentrated starter cultures on the manufacture of Feta cheese

The effect of using different concentrated lyophilized cultures directly for cheese milk on some characteristics of Feta cheese is investigated. At the end of curd drainage (20 h), cheeses made with control culture or mesophilic or a mixture of mesophilic and thermophilic concentrated cultures had pH values non different but significantly lower than those made with thermophilic culture. During ageing, cheeses made with either control or thermophilic culture did not differ in their pH decline. Cheeses made with mesophilic or mixed cultures generally resulted in cheeses with lower pH values than those of the former group. Cheeses made with thermophilic culture had a higher moisture content than control cheeses. Mesophilic or mixed cultures resulted in cheeses not different in moisture content but which was significantly lower than that of control or thermophilic cultures. Early entrance of cheeses, prepared with mixed culture, into the cold storage room to avoid excessive loss of moisture and drop of pH of the final product, had a positive effect, but resulted in cheeses which were characterized as "unripe".