Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains

The performance of a mixed thermophilic and mesophilic starter culture consisting Streptococcus thermophilus ST1 the Greek indigenous nisin-A-producing Lactococcus lactis subsp. cremoris M78 was evaluated in absence (A: ST1+M78) or presence (B: ST1+M78+H25) Lactiplantibacillus plantarum H25—another ripening strain—under real cheesemaking conditions. Three pilot-scale trials fresh (6-day-old) Galotyri PDO cheese were made from boiled milk by an artisanal method using simple equipment, followed cold A1–A3 B1–B3 cheeses at 4 °C for 30 days. All analyzed microbiologically pH, gross composition, proteolysis, sugar organic acid contents, sensorial attributes before after ripening. (PDO) manufacturing did not ensure optimal growth ST1+M78 as regards constant ability strain to act primary acidifier under ambient (20–30 °C) fermentation Consequently, major trial-dependent microbial biochemical differences between Acheeses, generally extended Bcheeses, found. However, high-quality produced when either predominated cheeses; only trial A1 had microbiological sensory defects due outgrowth post-thermal Gram-negative bacterial contaminants acidified curd. H25 adjunct strain, which grew above 7 9 log CFU/g depending on trial, minor effects cheese’s but it improved texture, flavor, bacteriological quality Bcheeses during processing, exerted antifungal ripened cheeses.