Influence of starter culture concentration on the sensory and physico-chemical characteristics of Brie cheese

This study presents a comparative evaluation of Brie cheese produced with varying concentrations of starter culture, focusing on how these differences affect the sensory properties and physicochemical attributes of the final product. Brie cheese was produced using whole milk with 3.5% fat content, combined with a commercial starter culture, mold spores, natural rennet (chymosin), calcium chloride, and salt. A starter culture containing Streptococcus lactis and Streptococcus diacetylactis, together with a sporulated culture of the white mold Penicillium candidum, was used for inoculation at a yeast concentration of 2%. For sensory analysis, the samples were brought to a temperature of 15-20°C and evaluated after 45 days of ripening. The sensory properties - appearance, color, texture, aroma, and flavor - were assessed for three different samples prepared with starter culture concentrations of 0.4%, 0.5%, and 0.6%. To characterize and evaluate the quality of the final Brie cheese products, physico-chemical analyses were performed, including measurements of moisture, fat content, fat content in dry matter, salt concentration, titratable acidity, and pH.