摘要：Four different culture combinations made from 6 starter bacteria for kashar cheese and 3 mixing ratio of each combination was researched based on lactic acid production, pH and survival ratios after blanching at 0-4-8-12-16-20-24 hours of inoculation. 70% S. thermophilus +30% L. bulgaricus ; 25% S. lactis +50% S. faecalis +25% L. bulgaricus ; 25% S. lactis +25% S. thermophilus +50% L. helveticus ; 40% S. lactis +40% S. cremoris +20% S. thermophilus were selected as kashar starter combinations.
