Effect of protective cultures on selected parameters of fresh cheese

Protective cultures are selected microorganisms that inhibit undesirable microbiota through metabolic activity, thereby improving the safety and shelf life ofdairy products. This study evaluated the effect ofprotective cultures onthe physicochemical, microbiological, and sensory properties offresh cheese during 21days ofstorage at6–8 C. Three variants were prepared: acontrol with the starter culture CHN-19 and two experimental samples containing FreshQ® Cheese3 and FreshQ®9 (Lacticaseibacillus rhamnosus). The application ofprotective cultures resulted inaslightly faster acidification but did not significantly affect dry matter orfat content. Microbiological analysis revealed higher counts oflactic acid bacteria and generally lower counts ofpsychrotrophic microorganisms insamples containing protective cultures onseveral storage days, while Escherichia coli and moulds were not detected. Sensory evaluation indicated that cheeses with protective cultures, particularly FreshQ®9, maintained apleasant flavour and appearance even after 21days of storage, whereas the control sample became sensorially unacceptable after approximately two weeks. The application of protective cultures therefore enhances the sensory stability and microbial safety of fresh cheeses without adversely affecting their technological characteristics.