To read this content please select one of the options below:

Effects of different starter cultures on the ripening characteristics of Golot cheese

Hayriye Sekban (Department of Food Engineering, Faculty of Agriculture, Ordu University, Ordu, Turkey)
Zekai Tarakci (Department of Food Engineering, Faculty of Agriculture, Ordu University, Ordu, Turkey)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 4 September 2020

Issue publication date: 2 June 2021




The purpose of this study was to investigate the chemical, textural and sensory properties of some starter cultures fruit-added Golot cheese.


Six types of Golot cheeses were produced in this study. While the control sample contained no starter cultures, five different starter culture combinations (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis and Lactobacillus bulgaricus; GS2: S. thermophilus and L. bulgaricus; GS3: S. thermophilus; GS4: S. thermophilus and Lactobacillus helveticus; and GS5: S. thermophilus, L. lactis subsp. cremoris and L. lactis subsp. lactis) were applied to the other cheese samples using an immersion technique. Then, all cheeses were vacuum-packed and ripened at 4 ± 1°C for three months and their chemical, biochemical, sensory and textural analyses were performed on the 2nd, 15th, 30th, 60th and 90th days of ripening.


Results indicated that generally starter cultures have positive effects on the chemical, biochemical and sensory properties of Golot cheese. Considering the final values, the addition of starter cultures enhanced the ripening index of Golot cheeses (8.4%–9.2%), except the GS3 (7.4%), compared to the control (8.1%). At the end of the ripening period, meltability values of GS4 (16.5 mm) cultured cheeses were higher than those of other cultured cheeses (13.0–15.5 mm) and control cheese (14.5 mm). While lipolysis values were low in fresh cheese, it increased during ripening. Overall, GS3 (2.46 acid degree value [ADV]) and GS4 (2.40 ADV) had the highest lipolysis rate, while GS1 (2.14 ADV) had the lowest (p = 0.07). Electrophoretograms indicated that the highest fragmentation of α- and ß-casein occurred in GS5 (48.43%) and GS1 (44.24%), respectively. Also, GS5 was the most appreciated and preferred cheese in terms of sensory. Regarding texture, hardness, cohesiveness, adhesiveness, springiness and gumminess values were determined to be statistically important in terms of ripening time and cheese variety (p < 0.01).


Consequently, all starters had a positive impact on Golot cheese samples and among all S. thermophilus and L. helveticus starter were determined to be the most applicable one considering ripening, texture, sensory and melting properties.



This research was supported by the project numbered BY-1715 of Ordu University Scientific Research Projects Coordinator. Authors declare that they have no conflict of interest.


Sekban, H. and Tarakci, Z. (2021), "Effects of different starter cultures on the ripening characteristics of Golot cheese", Nutrition & Food Science, Vol. 51 No. 4, pp. 664-676.



Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

Related articles