Optimizing traditional cheese processing parameters for industrial adaptation: Emphasis on starter culture, cutting size, and whey removal

This study explores how to optimize production parameters for Mengen cheese, a traditional Turkish dairy product , to meet industrial scale needs while preserving its indigenous sensory attributes. Key focus areas included starter culture combinations, curd cutting sizes (2 × 2 cm, 3 × 3 cm, and 4 × 4 cm), and whey removal methods (traditional, pre-filtration, and drum filtration). The goal was to assess how these parameters affect the cheese's volatile compounds, texture, microstructure, and microbial safety. The results showed that combining Streptococcus thermophilus and Lactococcus lactis effectively replicates the traditional flavor. Drum filtration was optimal for continuous production, while pre-straining was best for batch production. A curd cutting size of 3 × 3 cm was ideal for enhancing syneresis in both methods. These improvements ensure consistent quality and compliance with modern food safety standards, offering a model for developing other traditional dairy products.