摘要：In this research, the heat-treated culture of L. helveticus or L. bulgaricus was used for the manufacture of low-fat White pickled cheese as an adjunct culture to accelerate the ripening and to get an improvement in the texture and flavor characteristics of cheese. Experimental samples containing 20% and 40% (as a control) fat-in-dry matter were stored at 7±1°C and analyzed for their chemical, physical and organoleptic properties. The heat-treated cultures did not show a good performance for acceleration of the ripening in low-fat White pickled cheese samples. With regard to the rheological and organoleptic properties, heat-treated culture of L. helveticus gave better results than that of L. bulgaricus adjunct.
