Abstract
The main objective of present study was to select the best starter culture and to optimize the level of addition for the manufacture of an acceptable quality Gouda cheese from buffalo milk. The starter cultures studied were LF-40 and CH9+Leu, and the levels of addition were 1.0, 1.5 and 2.0 per cent. Starter culture CH9+Leu was found to be better for manufacture of Gouda cheese. Among the three levels of starter addition used, 1.5 per cent culture of CH9+Leu yielded the best cheese in terms of flavour, body and texture characteristics. The development of the most acceptable flavour and body was positively related to the extent of biochemical changes during ripening.
