Food Control 17 (2006) 570581

www.elsevier.com/locate/foodcont

Inuence of types of milk and culture on the manufacturing

practices, composition and sensory characteristics
of Teleme cheese during ripening
a,*
E.C. Pappa , I. Kandarakis b, E.M. Anifantakis b, G.K. Zerridis c

a
National Agricultural Research Foundation, Dairy Research Institute, Katsikas, 452 21 Ioannina, Greece
b
Laboratory of Dairy Technology, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
c
Laboratory of Dairy Technology, Department of Food Science and Technology, Faculty of Agriculture,
Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece

Received 31 August 2004; received in revised form 28 February 2005; accepted 1 March 2005

Abstract

Teleme cheese was made from ovine, caprine and bovine milk with thermophilic, mesophilic, and mixed thermophilicmesophilic
cultures. Nine lots of cheese each time were made in order to study the physico-chemical and sensory changes of cheeses throughout
ripening and storage up to 6 months. The rate of pH decrease was the fastest in cheeses made with the mesophilic culture and the
slowest in cheeses made with the thermophilic culture, regardless of the kind of milk used. Moisture was higher in cheeses made from
cows milk than in cheeses made from the other two kinds of milk. The highest fat content and yield were in cheeses made from ewes
milk not being aected by starter culture used, the highest protein content was in cheeses made from goats milk whereas salt content
was not aected by either the kind of milk or starter culture used. The use of mesophilic or mixed cultures resulted in cheeses of
higher avour scores than those of cheeses made with thermophilic culture. It is concluded that all three kinds of milk may be used
in making Teleme cheese preferably by using a mesophilic or a mixed thermophilic and mesophilic starter culture.

2005 Elsevier Ltd. All rights reserved.

Keywords: Teleme; White-brined cheese; Milk; Starters; Ripening

1. Introduction sheep and goat milk (FAO, 2002). In general, large

Sheep and goat breeding is common in the Mediterra-
nean basin. Inside the EU, Greece, Spain, France and
Italy are the largest producers both of sheep and of goat
milk. In years the tendency has been that of a slight
reduction in the number of animals bred, while at the
same time there has been a general increase in the vol-
ume of milk produced. Greece is in the second position
among EU countries with regard to the production of
*
Corresponding author. Tel.: +30 26510 94780; fax: +30 26510
92523.
E-mail address: instgala@otenet.gr (E.C. Pappa).
quantities of sheep milk and a part of goat milk are used
for the production of Feta cheese, a traditional white-
brined cheese. Feta cheese is a soft white-brined cheese,
which is ripened and stored in brine. According to
Greek standards (Greek Codex Alimentarius, 1998) only
pure sheeps milk or a mixture of sheeps and goats milk
(up to 30% goats milk into the mixture) may be used
in the production of Feta cheese. It is well known that
Feta cheese has gained popularity and international
recognition. It is considered as Greek cheese and the
name of Feta is included in the register of Protected
Denomination of Origin (PDO) of the European Union
(Commission Regulation: EC No 1829/2002). Teleme
cheese is also another soft white-brined cheese with

0956-7135/$ - see front matter
2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodcont.2005.03.004
 E.C. Pappa et al. / Food Control 17 (2006) 570581
many similarities to Feta cheese, but a signicant dier-
ence is that Teleme cheese can be produced using cap-
rine or ovine or bovine milk alone or any mixture of
them (Greek Codex Alimentarius, 1998). Therefore,
quantities of goats or cows milk that are not utilized
in other ways can be used for the production of Teleme
cheese.
Traditionally, Teleme cheese is manufactured from
non-pasteurized milk in small family premises with
basic equipment. However, the use of raw milk leads
to unpredictable chemical or biological changes or pos-
sible survival of various pathogens during manufacture
and ripening. Nowadays, pasteurized milk is used in-
stead of raw milk in organized cheese dairies making
necessary the use of lactic acid bacteria (LAB). In Feta
and Teleme cheese production, traditional yogurt is
used as starter by the traditional cheese-makers, while
mixture of commercial starters, including mesophilic
starters, are used in industrial production (Anifantakis,
1991).
The chemical components of a cheese are derived
from milk components and non-cheesemilk ingredients
such as cultures and enzymes. The diversity of chemical
components is determined by ripening agents such as
endogenous milk enzymes, milk coagulants, added pro-
teases and lipases, enzyme systems of both starter and
non-starter bacteria and other microora (Fox, OCon-
nor, McSweeney, Guinee, & OBrien, 1996).
Although the physico-chemical characteristics of
Teleme cheese made from pure ovine, pure caprine
and pure bovine milk using one kind of culture (mixture
of thermophilic and mesophilic lactic acid bacteria) have
been studied before (Mallatou & Pappa, 2005), the way
that dierent kinds of cultures act on the components of
cheese made from ovine, caprine and bovine milk have
not been reported. In this study the physico-chemical,
biochemical and sensory characteristics of Teleme
cheese made from ewes, goats and cows milk using a
thermophilic, a mesophilic and a mixture of a thermo-
philic and a mesophilic culture were determined during
manufacture, ripening and storage for 180 days.
2. Materials and methods
2.1. Experimental design
Teleme cheese was manufactured using (a) ewes milk
of the Boutsiko breed (Voutsinas, Deligianis, Kats-
iari, & Pappas, 1988) (b) goats milk from a local native
goat population (Simos, Voutsinas, & Pappas, 1991)
and (c) cows milk from a herd of Friesian cows, near
the Dairy Research Institute, Ioannina where the
cheese-makings took place. Each kind of milk was used
in making Teleme cheese with three starter culture
variables, that is (i) a freeze-dried yogurt thermophilic
571
culture (T), FYS-11 (Rhone-Poulen Laboratorium,
Dange, Saint Romain, France), consisting of the micro-
organisms Streptococcus thermophilus and Lactobacillus
delbruckii subsp. bulgaricus, (ii) a freeze-dried concen-
trated mixture of thermophilicmesophilic culture
(MX), FRC-60 (Hansens Laboratorium, Horsholm,
Denmark), consisting of the microorganisms Lactococ-
cus lactis subsp. cremoris, L. lactis subsp. lactis, Lb. del-
bruckii subsp. bulgaricus and S. thermophilus at the ratio
of 1:1 and (iii) a freeze-dried concentrated mesophilic
culture (M), R-703 (Hansens Laboratorium, Horsholm,
Denmark) consisting of the microorganisms L. lactis
subsp. lactis and L. lactis subsp. cremoris. On the day
of cheese making each kind of milk was used with three
dierent cultures to make nine lots of cheese. This was
repeated ve times on a day after day basis. The re-
ported results are, therefore, the averages of ve trials.
The statistical analysis of results was done by a multifac-
tor analysis of variance using software STATGRAPH-
ICS Plus (Windows v. 5.2, 1995, Manugistics, Inc.,
Rockville, MD 20852, USA). The least signicant dier-
ence (P < 0.05) of the data is reported.
2.2. Cheese-making
Teleme cheeses were prepared from equal quantities
of milk from evening and morning milkings for all three
kinds of milk. Evening milks were kept refrigerated
overnight and mixed with morning milks on the next
day. The milk was standardized to casein to fat ratios
of 0.75, 0.64 and 0.73 for the sheep, goat and cow milk,
respectively, to obtain a fat content of over 43% on dry
matter for the rst quality cheese that is 656% moisture
and P43% fat in dry matter, according to the Greek
Codex Alimentarius (1998). As all kinds of milk con-
tained more fat than enough, standardization was done
by skimming part of the milk and adding back the
skimmed milk. The standardized milk was divided into
three equal parts of 25 kg each for sheeps milk, 35 kg
for goats milk and 40 kg for cows milk, batch pasteur-
ized at 63 C for 30 min and then cooled at 37 C. Pas-
teurization and cooling were carried out in double wall
vats of 50 l capacity under agitation by using steam
and/or tap water, in the double wall. After cooling,
one of the cultures mentioned already was added to it.
The thermophilic culture was rst activated according
to the manufacturers instructions. When activated, the
pH was from 4.5 to 4.7 and the titrable acidity ranged
from 0.79% to 0.73% lactic acid. A quantity of 0.5%
(v/v) of this culture was added and ripened into cheese
milk for 20 min before renneting. The other two cultures
were added directly to vat. The right amount was esti-
mated to correspond to conventional starter culture of
0.5% (v/v) to the cheese milk. Addition of them to milk
was done according to the manufacturers instructions.
To assist curdling of milk CaCl2 solution (40%, w/v)
572 E.C. Pappa et al. / Food Control 17 (2006) 570581
was added in quantities of 20 ml, 26 ml and 40 ml/100 kg
sheeps, goats and cows milk, respectively. Then, the
temperature of milk was adjusted to 35 C before ren-
neting for all the kinds of milk. Rennet powder HA-
LA (Hansens Laboratorium, Horsholm, Denmark),
dissolved in tap water, was added at a quantity of
3.0 g/100 kg milk, for all three kinds of milk, to obtain
a xed coagulation time of 55 min.
Curd was cut into cubes of 1.5 cm and left for 10 min.
The sliced curd was carefully ladled from the vat into a
perforated stainless steel mould of 44.5 cm 20.5 cm
20.5 cm for each lot of cheese. A wooden cover was
placed on top of the curd in the mould and to assist
draining a weight of 7 kg was initially placed on the
cover, increased to 10 kg after 1 h. This practice came
out as most satisfactory after applying it for a long time
in our laboratory. The room temperature during drain-
age was 19 C, electronically controlled. After about 4 h,
when no more whey was expelled (Zygouris, 1952) and
the height of the curd was at about 9 cm, the cheese
was removed from the mould, cut into six equal blocks
of 13.5 cm 10.5 cm 8.5 cm (1.15 kg nal weight
each) and immersed into a brine solution (14% brine
NaCl, w/w) for 16 h. Separate brine was used for each
culture and kind of milk. The ratio of cheese curd to
brine was 3:1 w/w and the temperature of salting was
also 19 C. At the end of dipping time each block of
cheese was transferred into a small can, proper for white
brine cheeses, of 14 cm 11 cm 9 cm, salted in situ
with re-crystallized coarse-grained salt at a quantity of
1.5% (w/w). Half of the quantity of salt was spread on
the bottom of the can, the cheese block was placed
and the other half of salt was spread on the surface of
the cheese. The can was loosely covered by its lid. The
cheese in the can remained in the ripening room
(19 C) and after 48 h the cans were lled up with brine
5% (w/w), until the cheese surface was covered, includ-
ing the liquid expelled from the cheese. Then, the lids
were sealed mechanically on the cans and left in the rip-
ening room until both pH and moisture of the cheeses
decreased to 64.6 and 656%, respectively. When these
values were achieved the cheese was moved to the cold
store (5 C) to complete ripening 2 months where upon
it developed its typical avour. Cheeses remained in the
cold store up to 6 months. A ow chart of the cheese
manufacturing process is presented in Fig. 1.
2.3. Sampling
Cheeses were sampled for analysis at the age of 1, 60,
120 and 180 days, as well as on the day they were trans-
ferred to cold room. One out of the six cans of cheese
was randomly selected and the cheese block was re-
moved and allowed to drip for 2 min. Then, one slice
of about 100 g was cut from an edge and another one
from the middle of the block and placed in a plastic
waterproof bag. The two pieces were ground to a homo-
geneous paste and small portions were taken from it for
chemical analyses in duplicate.
2.4. Chemical analyses
Milk and whey were examined for pH electrometri-
cally (Metrohm, 605, Harisau, Switzerland) and titrable
acidity was expressed in % lactic acid. Milk was ana-
lyzed for fat, lactose and protein content using Milco-
scan (Foss Integrated Milk testing FT 6000, Foss
Electric Hillerod, Denmark). Cheese was also examined
for pH during manufacture and ripening. Cheese was
analyzed for: Fat content according to the Gerber
Van Gulik method (Schneider, 1954), salt content by
the modied Volhard method (Kosikowski, 1982) and
protein content after total nitrogen determination by
the Kjeldahl method (International Dairy Federation,
1993). Moisture was assessed by drying to constant
weight at 102 1 C (International Dairy Federation,
1982). Yield was expressed in kg of cheese produced
from 100 kg of milk. The moisture-in-non-fat-substance
(MNFS) content was calculated by the formula:
MNFS% = M 100/100 F, and the fat-in-dry-matter
(FDM) by the formula: FDM% = F 100/100 M,
where F: % fat of cheese and M: % moisture of cheese.
The salt-in-moisture (SM) content was calculated by
the formula (Lawrence & Gilles, 1980): SM% =
S% 100/M, where S: % NaCl of cheese and M: %
moisture of cheese.
The yield of cheese, as kg of cheese adjusted to 56%
moisture per 100 kg of milk (A56) was calculated by
the formula (Zerridis, 2001): A56% = A (100 M)/
44, where A: % yield of cheese, M: % moisture of cheese.
2.5. Sensory examination
The cheeses were assessed organoleptically at 60, 120
and 180 days by a panel of ve laboratory sta mem-
bers, well experienced and familiar with Teleme cheese.
They graded cheeses for appearance (exterior, interior),
consistency and texture (body) and avour (odour and
taste). All these attributes were grated on a 010 scale
(0 = lowest quality, 10 = best quality) (International
Dairy Federation, 1987). According to the importance
given to each attribute, the scores for appearance were
multiplied by a factor 1, for consistency and texture by
4 and for avour by 5. Panelists were asked to describe
defects of appearance like defective colour, cracks,
sponge-like appearance and foreign material, defects in
consistency and texture like chalky, granular (grainy),
brittle and sticky and avour defects like rancid, acid,
bitter, salty, burning sensation, mature odour etc. The
total values were the sum of values of appearance,
body-texture and avour. Panelists were also asked to
evaluate the hardness of cheese (scale 17; 1 = very soft,
 E.C. Pappa et al. / Food Control 17 (2006) 570581
Fig. 1. Flow diagram of production of Teleme cheese.
7 = very hard) by assessing the force required to pene-
trate the sample with molar teeth (Lee, Imoto, & Rha,
1978) and by pressing and rubbing a piece of cheese
between the forenger and thumb (International Dairy
Federation, 1987). Samples during evaluation had a
temperature of 14 2 C.
3. Results and discussion
3.1. Milk composition
The composition of raw ewes milk before standardi-
zation was fat 8.1%, lactose 4.91%, proteins 5.86%, pH
6.6 and titrable acidity 0.265% lactic acid. The respective
values of raw goats milk were 4.8%, 5.04%, 3.58%, 6.5
and 0.185% and those of cows milk were 3.6%, 4.94%,
3.40%, 6.6 and 0.18%. The casein content in ewes, goats
and cows milk was 4.59%, 2.80% and 2.50%, respec-
tively. The data are average of ve trials and the stan-
dard deviations were not signicant.
573
3.2. Acidication rate
Acid production at the appropriate rate and time is
the key step in the manufacture of a good quality cheese
(Fox, 1993). For this reason, the changes of pH of the
dierent cheeses were studied separately during draining
and until transferred to the cold room as well as during
ripening and storage.
Regardless of the kind of milk and culture used, the
pH of the curd was decreasing during the rst 24 h
(Fig. 2). After 16 h in brine, the pH of the curd
from all three kinds of milk was around 5.3 for the
thermophilic culture, around 5.0 for the mixture of them-
ophilicmesophilic culture and around 4.9 for the meso-
philic culture. It is observed that the thermophilic culture
decreased pH in curd slower than the mixed culture and
the mesophilic culture, regardless of the kind of milk
used, while the pH in the two latter cultures did not dier
signicantly (P > 0.05). Although not statistically sup-
ported, similar results were reported by Litopoulou-
Tzanetaki, Tzanetakis, and Vafopoulou-Mastrojiannaki
574 E.C. Pappa et al. / Food Control 17 (2006) 570581

culture 5.5
Thermophilic culture Thermophilic culture
7
press
6.5 5
brine

pH
6 cans
4.5
pH

5.5
5 4
4.5
0 5 10 15 20 25
0 4 8 12 16 20 24 Time (days)
Time (h)
5.5

culture Thermophilic + Mesophilic

7 Thermophilic + Mesophilic 5 culture
press culture

pH
6.5
4.5
6 brine
pH

5.5 4
cans
5 0 5 10 15 20 25
4.5 Time (days)
5.5
0 4 8 12 16 20 24 Mesophilic culture
Time (h) 5
pH

culture
7 Mesophilic culture 4.5
press
6.5
brine 4
6
0 5 10 15 20 25
pH

5.5 cans
5 Time (days)

4.5 Fig. 3. Eect of kind of culture on the pH of Teleme cheese made from
ewes milk (d), goats milk (m) or cows milk (j) until transfer
0 4 8 12 16 20 24 of cheeses to cold room.
Time (h)

Fig. 2. Eect of kind of culture on the pH of curd of Teleme cheese

made from ewes milk (d), goats milk (m) or cows milk (j)
during the rst 24 h.
(1993) and Pappa and Anyfantakis (2001) for Feta
cheese and Kehagias, Agelidou, Kremastos, and
Koulouris (1992) for Teleme and Feta cheeses. However,
Kehagias, Koulouris, Samona, Malliou, and Koumout-
sis (1995) and Vogiatzoglou (1984) reported opposite
results. This may be due to the fact that these authors
used higher temperature of draining (21 C) and more
severe salting (3.5% nal salt content) than in this work
that is 19 C draining temperature and 3.05% nal salt
content.
Fig. 3 shows that the pH in cheeses was still decreas-
ing, until transferred to cold room, regardless of the
kind of culture and milk used. Nevertheless, the rate
of pH decrease was higher in cheeses made from goat
milk than in cheeses made from the other two kinds of
milk irrespective of the kind of culture used. This re-
sulted in transferring the cheeses made from goat milk
to the cold room sooner than the other cheeses, as the
pH and moisture values reached the limits of 64.6 and
656%, respectively, in a shorter time. Teleme cheeses
made from ewes milk using thermophilic, thermo-
philicmesophilic or mesophilic culture were transferred
to cold room at 24, 16 and 12 days, respectively, whereas
cheeses made from goats milk using thermophilic cul-
ture, mixed or mesophilic culture were transferred to
cold room at 22, 13, 11 days respectively, and cheese
made from cows milk using thermophilic, mixed or
mesophilic culture were transferred to cold room at
23, 17 and 15 days, respectively.
From the statistical analysis of pH of cheeses made
with the same kind of milk and culture, at dierent ages,
it is seen that the pH of all cheeses decreased while kept
in the cold store up to 60 days, and remained constant
with no signicant dierences (P > 0.05) thereafter,
regardless of the kind of milk and culture used. The
pH values of the cheeses made with the thermophilic
culture were 4.55, 4.49 and 4.58 that are signicantly
higher than those of the mesophilic culture that were
4.47, 4.45 and 4.41 for ewes, goats and cows milk
 E.C. Pappa et al. / Food Control 17 (2006) 570581
cheese, respectively, when the cheeses were transferred
to the cold room (Table 1). At this time the pH values
of the cheeses made with the mixed culture did not dier
signicantly (P > 0.05) from those made with the meso-
philic culture. After the age of 60 days the pH ranged at
a stabilized level of 4.164.36 for all cheeses, securing a
good keeping quality (Abd El-Salam, Alichanidis, &
Zerridis, 1993; Zerridis, Alichanidis, & Tzanetakis,
1989). These results are in agreement with those re-
ported by Pappa and Anyfantakis (2001) for Feta cheese
made from pure ovine milk using a thermophilic culture,
a mixed culture and a mesophilic culture, Kehagias et al.
(1995) for a white-brined cheese made with cultures sim-
ilar to those used in this study, Mallatou, Pappas, and
Voutsinas (1994) and Pappas, Kondyli, Voutsinas, and
Mallatou (1996) for Feta cheese using a thermophilic
culture.
3.3. Changes in moisture content
The eect of starter and kind of milk on the moisture
and MNFS (moisture-in-non-fat-substance) content of
Teleme cheeses, at each dierent age is shown in Table
1. From the statistical analysis of moisture content of
cheeses made with the same kind of milk and culture,
at dierent ages, a sharp decrease of moisture content
is observed until the cheese is transferred to the cold
room, regardless of the kind of milk and culture used.
The moisture content was 6061% at day 1 after
cheese-making and decreased to 656% when transferred
to cold room at the ages mentioned in the previous para-
graph. The decrease in moisture, considering also the
pH decrease is due to the microbial multiplication and
therefore acid development in the ripening room, as well
as to the syneresis of cheeses. Other contributing factors
may be the reduced hydration of casein as the pH
reaches its isoelectric point and the ability of NaCl to
create high osmotic pressure and the consequent release
of moisture from cheese into brine (Zerridis, 2001). The
cheeses made from cows milk showed an increase of
moisture content from 56% when transferred to cold
room to 57% after storage of 180 days. This slight but
signicant (P < 0.05) increase of moisture content of
cheeses can be attributed to the proteolysis, as this re-
sults in the production of new amino- and carboxyl-
groups that have an increased ability of holding water
(Creamer & Olson, 1982; Lawrence, Creamer, & Gilles,
1987) and to the swelling of proteins during the early
stages of cheese ripening (Abd El-Salam, 1987). An in-
crease in the moisture content of the cheeses at low
temperatures was also observed by Alichanidis, Poly-
chroniadou, Tzanetakis, and Vafopoulou (1981), Mano-
lkidis, Polychroniadou, and Alichanidis (1970), and
Mallatou and Pappa (2005) for Teleme cheese and by
Pappa and Anyfantakis (2001), Pappas et al. (1996),
Vafopoulou, Alichanidis, and Zerridis (1989) for Feta
575
cheese. After 60 days of ripening, the moisture content
in all the other cheeses did not dier signicantly
(P > 0.05).
From the overall statistical analysis, regardless of the
ripening period examined and the starter used, Teleme
cheeses made with cows milk had the highest moisture
content (P < 0.05). Kehagias et al. (1995) found that the
white-brined cheese made from cows milk had higher
moisture content than cheeses made from ewes milk. In
this work, regardless of the ripening period and the kind
of milk used, the use of thermophilic culture resulted in
cheeses with the highest moisture content, and the use
of mesophilic culture in cheeses with the lowest moisture
content (P < 0.05). This is in accordance with the results
of Kaminarides, Paraschopoulos, and Beri (1999) for kas-
seri cheese using concentrated thermophilic or mesophilic
starter cultures. The use of the mixed culture resulted in
cheeses with moisture content that did not dier signi-
cantly either with the levels observed with the thermo-
philic or with the mesophilic culture (P > 0.05).
The MNFS content of all cheeses ranged from 72.77%
to 74.87% on day 1 and decreased from 70.95% to
74.50% when transferred to cold store. Exceptions are
the cheeses made from ewes milk with the thermophilic
and mixed culture that remained rather without change.
It is worth noticing that cheeses made with ewes milk
and the mesophilic culture had a rather constant MNFS
value ranging from 72.56% to 73.22% at all ages. After
transferring to cold room MNFS values of all cheeses
ranged from 70.42% to 75.46%. Generally, regardless
of the ripening day and the culture used, the MNFS con-
tent of ripened Teleme cheese made from ewes milk and
from cows milk did not dier signicantly (P > 0.05),
but were higher (P < 0.05) than the MNFS content of
ripened cheese made from goats milk (Table 1). More-
over, when dierences in MNFS content were observed,
for all the ripening period examined and all the types of
milk, the use of thermophilic and of mesophilic culture
resulted in cheeses with the highest and lowest MNFS
content, respectively (P < 0.05).
3.4. Changes in NaCl content
Table 1 shows that the NaCl content of all cheeses
ranged from 1.68% to 2.15% on day 1 and increased
from 2.61% to 2.90% when transferred to cold room
while the SM (salt in moisture) content ranged from
2.81% to 3.51% and from 4.63% to 5.19%, respectively.
The salt content in the ripened cheese varied from 2.59%
to 3.05%. The SM values varied between 4.49% and
5.39%. From the statistical analysis it is observed that
the NaCl and the SM content of Teleme cheeses were
increasing until they were transferred to cold room
and generally, remained stable thereafter, without signif-
icant dierences (P > 0.05). This means that the SM in
cheese and the NaCl concentration in brine reached an
 576
Table 1
Changes of physico-chemical parameters of Teleme cheese made from ewes (E), goats (G) or cows (C) milk using a thermophilic (T), a mesophilic (M) or a mixture of thermophilic and mesophilic
(MX) starter during ripening and storagei
Age, days Kind of milk pH Moisture, % MNFS, % NaCl, % SM, %
T MX M T MX M T MX M T MX M T MX M
1 E 5.281 4.972 4.882a 61.04 60.62a 60.94a 73.811 73.042a 72.892 2.04 1.95 2.05 3.34a 3.22a 3.36ab
G 5.291 4.922 4.972b 60.561 59.672b 59.632b 74.32 73.50a 72.99 1.761 1.681 1.932 2.901b 2.811b 3.242a
C 5.251 4.972 4.912ab 61.211 60.4212a 60.112ab 73.311 74.872b 72.771 2.151 1.992 2.0812 3.511c 3.292a 3.4612b
Rii E 4.551 4.452 4.472 56.25 56.42 55.89 74.501a 74.251a 72.592a 2.781a 2.612 2.903a 4.941a 4.632 5.193a
G 4.491 4.4512 4.452 56.571 56.4612 55.882 72.991b 72.0212b 71.182b 2.69ab 2.62 2.67b 4.76b 4.64 4.78b
C 4.581 4.442 4.412 56.26 56.19 56.50 72.601b 70.952b 71.971ab 2.67b 2.61 2.67b 4.74b 4.64 4.72b
60 E 4.25a 4.23 4.24a 56.331a 55.532a 54.693a 74.241a 73.6712a 72.562a 2.791ab 2.642a 2.923a 4.951ab 4.752a 5.343a

E.C. Pappa et al. / Food Control 17 (2006) 570581

G 4.38b 4.32 4.37b 56.751a 56.5112b 55.772b 73.231b 71.542b 70.422b 2.86a 2.84b 2.83b 5.04a 5.03b 5.08b
C 4.201a 4.2612 4.332ab 57.75b 57.73c 57.76c 73.28b 73.07a 72.54a 2.781b 2.592a 2.693c 4.811b 4.492c 4.661c
120 E 4.21a 4.17a 4.17a 56.971a 55.782a 55.283a 75.461a 73.202a 73.222a 2.821a 2.771a 2.932a 4.951a 4.961 5.302a
G 4.31b 4.33b 4.36b 56.43b 56.55b 56.20b 73.291b 71.122b 70.692b 2.87ab 2.84ab 2.80b 5.08ab 5.02 4.98b
C 4.18a 4.28b 4.27c 57.78c 57.70c 57.39c 72.95b 73.31a 72.83a 2.98b 2.91b 2.88ab 5.15b 5.04 5.02b
180 E 4.2012a 4.25ab1 4.162a 56.441a 56.2512a 55.692a 73.30a 74.02a 72.58 3.011 2.822a 2.923 5.331 5.012 5.241a
G 4.30b 4.35a 4.30b 56.52a 56.64a 56.34b 71.80b 72.27b 71.88 3.051 2.9112ab 2.872 5.391 5.1412 5.092ab
C 4.281b 4.222b 4.2412b 57.691b 57.531b 56.742b 73.141a 74.242a 72.173 2.97 2.94b 2.84 5.15 5.11 5.00b

Fat, % FDM, % Yield, % A56, % Proteins, %

T MX M T MX M T MX M T MX M T MX M
1 E 17.31ab 17.02a 16.43a 44.41ab 43.22a 42.03a 34.22a 33.50a 32.94a 30.301a 29.9812a 29.242a 15.781a 15.312a 15.4412a
G 18.5a 18.8b 18.3b 46.9a 46.6b 45.3b 20.19b 20.13b 20.06b 18.10b 18.49b 18.40b 16.01a 15.89b 15.95b
C 16.51b 19.32b 17.43ab 42.61b 48.82b 43.61ab 19.081c 18.182c 17.941c 16.82c 16.36c 16.27c 14.551b 14.992a 14.6712c
Rii E 24.61a 24.01a 23.02a 56.1a 55.1a 52.22a 26.12a 26.25a 25.76a 25.97a 26.00a 25.82a 15.99a 15.47ab 15.63a
G 22.51b 21.62b 21.52b 51.81b 49.62b 48.72b 14.861b 15.602b 14.501b 14.671b 15.442b 14.601b 16.981b 15.782a 16.122a
C 22.51b 20.82b 21.52b 51.41c 47.52b 49.43b 13.72c 13.61c 13.46c 13.64c 13.55c 13.30c 14.691c 15.262b 14.641b
60 E 24.1a 24.6a 24.6a 55.2a 55.4a 54.4a 26.611a 26.132a 26.082a 26.41a 26.41a 26.86a 14.431a 15.242a 15.582a
G 22.41b 21.02b 20.82b 52.01b 48.32b 47.02b 15.711b 16.272b 16.683b 15.441b 16.082b 16.773b 15.701b 16.312b 15.9812a
C 21.2c 21.0b 20.4b 50.2c 49.7b 48.2b 14.891c 14.4312c 14.172c 14.301c 13.8612c 13.602c 14.82c 15.06a 14.61b
120 E 24.51a 23.82a 24.51a 56.91a 53.92a 54.82a 25.95a 26.64a 25.77a 25.371a 26.772a 26.1912a 14.961 15.1712 15.802a
G 23.01b 20.52b 20.52b 52.81b 47.12b 46.82b 15.701b 16.172b 15.7512b 15.55b 15.96b 15.67b 15.19 15.17 15.72ab
C 20.8c 21.3c 21.2b 49.3c 50.4c 49.8c 14.69b 14.65c 13.86c 14.09c 14.08c 13.43c 14.591 15.0512 15.162b
180 E 23.0a 24.0a 23.3a 52.8a 54.9a 52.5a 25.88a 25.39a 25.53a 25.62a 25.25a 25.71a 14.201a 15.052a 15.432a
G 21.3b 21.6b 21.6b 48.9b 49.9b 49.5b 16.411b 16.032b 16.032b 16.22b 15.81b 15.91b 15.12b 15.65b 15.47a
C 21.11b 22.42b 21.412b 49.91ab 52.92c 49.41b 15.291c 14.002c 14.112c 14.711c 13.512c 13.8712c 12.911c 14.492c 14.652b
a,b,c
Means of each parameter in the same column of the same day with dierent letters are signicantly dierent (P < 0.05).
1,2,3
Means of each parameter in the same raw of the same day with dierent numbers are signicantly dierent (P < 0.05).
i
Means of ve cheese-making trials.
ii
Day cheeses were transferred to cold room (see text for details).
 E.C. Pappa et al. / Food Control 17 (2006) 570581
equilibrium state before cheeses were transferred to cold
room. This was an expected result because the cheese
had high moisture content on day 1 and the excess of
it was drained o by synersis, pH development, salting
and ripening changes. While moisture is being expelled
from the cheese into brine, salt is diused from brine
into the cheese until an equilibrium is achieved which
seems to be completed by the time cheeses are trans-
ferred to cold room. Zerridis et al. (1989) applying
brine and dry salting of Teleme cheese made from cows
milk reported also that the NaCl content was stabilized
at the time of transfer to cold room, regardless of the
kind of culture used. Dagdemir, Celik, and Sarkar
(2003) also found that the starter cultures made no dif-
ference in the NaCl content of a Turkish white cheese.
Kalogridou-Vassiliadou and Alichanidis (1984) reported
higher content of NaCl in Teleme cheeses made from
cows milk than those found in this study. This is due
to a high degree of salting during manufacture, as the
main salting was done by immersion in brine 1617%
NaCl for 20 h. Zerridis et al. (1989) found higher val-
ues of SM content of Teleme cheese made from cows
milk. This may be due to the higher degree of salting
of those cheeses, to lower moisture content and to dier-
ent way of calculating the salt in moisture content.
The salt content in this study is lower than those re-
ported by the previous researchers as this was our aim
due to the new trend of receiving less salt in our nutri-
tion. The salt in moisture content of the cheeses in this
study ranged within limits that permitted normal ripen-
ing and keeping quality as 5% SM of a cheese is the low
limit to keep the cheese from being spoiled (Davis,
1965). Also, Fox and Walley (1971) found that 5% of
SM of a cheese has not got an inhibitory eect in the
proteolytic activity of chymosin. Lawrence and Gilles
(1969) reported that cheese containing a SM level of
4.9% rarely developed bitterness even when starters
associated with bitter avour development, were used
in its manufacture. Low pH and low moisture combined
with relatively high salt concentration in the cheese sup-
press secondary microbial fermentation and are impor-
tant to the proper ripening and keeping quality of
Teleme cheese.
3.5. Changes in fat content
Table 1 shows that the fat content of cheeses ranged
from 16.4% to 19.3% on day 1, increased from 20.8% to
24.6% when transferred to cold room and remained rel-
atively stable thereafter, regardless of the kind of milk
and culture. This trend is due to loss of moisture from
the cheese during the early stages of ripening. Generally,
cheeses made from ewes milk had higher fat content
(16.424.6%) (P < 0.05) than cheeses made from the
other two kinds of milk, that is goats milk (18.3
22.5%) and cows milk (16.522.5%). The latter had no
577
signicant dierence (P > 0.05). It is probable that ewes
milk being richer in casein and fat gives a better coagu-
lation, more rm coagulum and less loss of fat in the
whey, resulting in cheese of higher fat content than the
other two kinds of milk. The kind of starter cultures
used did not aect the fat content, regardless of the kind
of milk and the ripening period. This was expected as
lipolysis taking place in this kind of cheeses is insigni-
cant in reducing the fat content (Efthymiou, 1967).
Similar results were found by Pappa (1997) for mature
Feta cheese made from ewes milk with a thermophilic
culture and Kaminarides et al. (1999) for kasseri cheese
made with a thermophilic or a mesophilic culture. Con-
trary to the present study, Mallatou et al. (1994)
and Pappas, Kondyli, Voutsinas, and Mallatou (1994)
found lower fat values for Feta cheese made with a
thermophilic culture. The fat content of the cheeses
made from goats milk from the thermophilic culture
in this study is lower than that found by Mallatou et
al. (1994) for a white-brined cheese made from the same
kind of milk and with a similar culture. These dierences
can be attributed to dierences in milk composition
and standardization and to dierent manufacturing pro-
cedures rather than to the cultures used in cheese-
making.
The FDM content ranged from 42.0% to 48.8% on
day 1 and increase from 47.5% to 56.1% when trans-
ferred to cold room. The increase of FDM content
was more rapid than that of the fat content during the
same period and this may be attributed to the lactose de-
crease, the protein breakdown and the following diu-
sion of water soluble compounds from the cheese into
brine, during ripening. Mature Teleme cheese made
from ewes milk had the highest FDM content (52.5
56.9%), regardless of the culture used. Cheeses made
from the other two kinds of milk showed FDM range
from 46.8% to 52.9% (Table 1). Mallatou et al. (1994),
Pappa and Anyfantakis (2001), and Pappas et al.
(1994, 1996) found lower values for the FDM content
for mature Feta cheese and a white-brined cheese made
from goats milk using a thermophilic or a mixed starter
culture than those found in this study. On the contrary,
Pappa and Anyfantakis (2001) making Feta cheese using
a mixed starter culture found similar results to the rele-
vant variable of this study, at the age of 180 days. Also,
Veinoglou, Boyatzoglou, and Kotouza (1980) reported
similar values for the FDM content of mature Teleme
cheese made from cows milk with the values found in
this study. All observed dierences are due to dierences
in fat and moisture content of the cheeses deriving from
cheese milk and cheese-making practices.
3.6. Changes in the yield of cheese
From the statistical analysis of yield/100 kg milk of
cheeses made with the same kind of milk and culture
578 E.C. Pappa et al. / Food Control 17 (2006) 570581
at dierent ages, the yield of cheese/100 kg milk is evi-
dent that decreased signicantly (P < 0.05) during the
early days of cheese manufacture and ripening, regard-
less of the kind of milk and culture used. The yield did
not change signicantly (P > 0.05) after the cheese was
transferred to the cold room and especially after 60 days
of ripening. The changes in yield can be attributed to
changes in moisture content. The mean yield of mature
cheeses made from ewes, goats and cows milk was
25.3926.64%, 15.7016.68% and 13.8615.29%, respec-
tively, as shown in Table 1. The yield of cheese made
from ewes milk and cows milk found in this study is
more than 25% and 13.5%, respectively, which are the
average yields generally reported by the industry as both
of these kinds of milk used in this study were richer in
components than normal. On the contrary, the yield of
cheese made from goats milk is lower than that reported
by the industry (17%), as industry is using mixed milks
of herds bred on pastures in mountains and this milk
is rich in components. Feta cheese made from ewes milk
and a thermophilic culture by Pappas et al. (1994, 1996)
was found to have higher yield than that in this study for
Teleme cheese. Similar results to this study were found
by Pappa (1997) for mature Feta cheese made with a
mesophilic and with a mixed mesophilicthermophilic
culture and Mallatou et al. (1994) for Feta cheese made
with a thermophilic culture. Pappas and Zerridis (1989)
report lower values for mature (60120 days) Feta
cheese made from ewes milk. Concerning Teleme cheese
made from goats milk, Pappas and Zerridis (1989) and
Zygouris (1952) reported yields similar to those in this
study, whereas Mallatou et al. (1994) found lower values
for a white-brined cheese. Teleme cheese made from
cows milk was reported by Pappas and Zerridis
(1989) and Zygouris (1952) to have lower yield than that
found in this study. Generally, the above dierences can
be attributed to dierences in the milk composition and
the technology used in cheese-making.
The overall statistical analysis showed that the kind
of cultures used did not aect the yield of cheeses
regardless of the kind of milk and ripening time. This
result is similar to the ndings of Dagdemir et al.
(2003) for a Turkish white cheese and of Salji and
Kroger (1981) for Cheddar cheese. Kurt and Cakmakci
(1991) proposed that cheese yield is mainly related
to other factors, such as milk composition, acidity,
heat applied (hard cheeses) and the overall process
technology.
The yield converted to moisture constant of 56%
(A56 %) of Teleme cheeses made from dierent kinds
of milk and culture followed the same trend as yield
of cheese/100 kg milk. In this study, the A56 (%) yield
of mature cheese made from ewes milk, goats milk
and cows milk was 25.2526.86%, 15.4416.77% and
13.4314.71%, respectively, regardless of the culture
used (Table 1).
3.7. Changes in protein content
From Table 1 it is seen that the protein content of the
ripened cheeses ranged from 12.91% to 16.31%. From
the statistical analysis of protein content of cheeses
made with the same kind of milk and culture, at dierent
ages, it is seen that there was a decrease of protein con-
tent during ripening and storage, regardless of the kind
of milk used. Cheese made from ewes, goats or cows
milk with the thermophilic culture had 15.78%, 16.01%
and 14.55% protein content on day 1, whereas these
were 14.20%, 15.12% and 12.91% on day 180, respec-
tively. Cheeses made with the same kinds of milk with
the mesophilic culture had 15.44%, 15.95% and 14.67%
protein content on day 1 and these were 15.43%,
15.47%, 14.65%, after 6 months of ripening, respectively.
It is obvious that the thermophilic starter, being more
proteolytic than the other two starters, caused a higher
decrease of proteins in cheeses than those starters. The
dierences in protein content of cheeses during ripening
are due to hydrolysis of proteins to water soluble nitrog-
enous compounds and to the diusion of these products
into the brine (Abd El-Salam et al., 1993). Also, the high
degree of hydrolysis contributes to the protein decrease
as the migration of such compounds of cheese into
brine is determined by factors such as size and hydro-
phobicity of the water soluble nitrogenous compounds
(Michaelidou, Alichanidis, Polychroniadou, & Zerri-
dis, 2005). Mature cheese made from ewes, goats and
cows milk had protein content that ranged from
14.2015.80%, 15.1216.31% and 12.9115.16%, respec-
tively. It is seen that irrespective of age and culture
used, cheese made from goats milk had the highest
and cheese from cows milk had the lowest protein con-
tent (P < 0.05).
The protein content (Table 1) of Teleme cheese made
from ewes milk with the thermophilic culture (14.43% at
60 days and 14.96% at 120 days, respectively) was lower
than those found by Mallatou et al. (1994), Pappa
(1997), and Pappas et al. (1996) for Feta cheese with a
thermophilic culture, while protein content of cheeses
made from ewes milk with the mesophilic culture
(15.58% and 15.80% at 60 and 120 days, respectively)
was lower than that of Feta cheeses made with the same
kind of milk and culture by Pappa (1997). Also, the pro-
tein content in the cheese made from goats milk with
thermophilic culture in this study (15.70% and 15.19%
at 60 and 120 days, respectively) was lower than that
of a white-brined cheese made from goats milk with a
thermophilic culture as reported by Mallatou et al.
(1994).
Finally all cheeses made in this study fullled
the requirements of the Greek market for rst qua-
lity Teleme cheese that is 656% moisture and
P43% fat in dry matter (Greek Codex Alimentarius,
1998).
 E.C. Pappa et al. / Food Control 17 (2006) 570581 579

Table 2
Changes of sensory characteristics of Teleme cheese made from sheeps (S), goats (G) or cows (C) milk using a thermophilic (T), a mesophilic (M) or
a mixture of thermophilic and mesophilic (MX) starter during ripening and storagei
Age, Kind of Appearance (10)ii Body-texture (40) Flavour (50) Total (100)iii Hardness (7)
days milk
T MX M T MX M T MX M T MX M T MX M
1 12 2a a a a 1a 1a 2 1 2a 12a a a
60 S 9.1 9.2 9.4 34.4 35.6 36.0 44.5 45.0 43.5 88.0 89.8 88.9 4.0 4.0 4.0a
G 9.2 9.3 9.2ab 34.4a 34.4b 34.8b 43.0b 43.0b 43.0 86.6 86.7b 87.0b 4.5b 4.4b 4.5b
C 9.1 9.2 9.1b 35.6b 35.2a 34.8b 43.51ab 42.52c 43.012 88.3 86.9b 86.9b 3.01c 3.52c 4.03a
120 S 8.9 9.2 9.2 34.0 35.2a 34.8a 41.51ab 44.02a 43.52a 84.41 88.42a 87.52a 3.81a 4.12a 4.012a
G 9.1 9.1 9.1 34.0 34.0ab 34.0ab 42.0a 42.5b 42.0b 85.1 85.6b 85.2b 4.0a 4.2a 4.0a
C 8.9 9.0 9.0 33.2 32.8b 32.8b 40.0b 41.5b 70.5c 82.1 83.3c 82.3c 2.91b 3.32b 3.93b
180 S 8.5 9.0a 8.8 32.01 34.42a 34.82a 40.51 42.02a 42.02a 81.01 85.42a 85.62a 3.51a 4.02a 4.02a
G 8.5 8.8ab 8.9 32.81 34.82a 33.21b 39.4 40.5b 40.5ab 80.61 84.12b 82.612b 3.81a 4.12a 4.02a
C 8.6 8.7b 8.6 32.01 32.812b 33.22b 40.0 40.5b 39.5b 80.61 82.02c 81.33b 2.71b 3.32b 3.93b
a,b,c
Means of each parameter in the same column of the same day with dierent letters are signicantly dierent (P < 0.05).
1,2,3
Means of each parameter in the same raw of the same day with dierent numbers are signicantly dierent (P < 0.05).
i
Means of ve cheese-making trials.
ii
Mean values in brackets show the maximum scores.
iii
Total (100) is the sum of values of appearance (10), body-texture (40) and avour (50).

3.8. Sensory characteristics
The sensory properties of Teleme cheeses made from
dierent types of milk and cultures are shown in Table 2.
Statistical analyses in Table 2 showed that regardless of
the type of milk and culture used all the characteristics
scores decreased during storage (P < 0.05). The highest
values were observed at 60 days and the lowest values
at 180 days of storage. The decrease in the values of
appearance was attributed to small holes abnormally
distributed in the cheese mass at 120 and 180 days of
storage. This is in contrast with the results of Pappa
(1997) and Pappas et al. (1994, 1996) for Feta cheese
(from ewes milk) and Mallatou et al. (1994) for Feta
type cheese from goats milk. The decrease in body
and texture values was due to grainy cheese mass,
also observed by Pappas et al. (1996). The decrease in
avour scores was due to slightly sharp and bitter taste.
Similar avour results were found by Kehagias et al.
(1995). The decrease in the total sensory characteristics
followed as a result of the decrease of the individual
characteristic.
The ewes milk cheese received a total score ranging
from 81.0 to 89.8 that is signicantly higher than those
of goats milk (80.687.0) and cows milk cheese (80.6
88.3), that had no signicant dierence. Similar results
were reported by Mallatou et al. (1994). None of the
panelists detected any objectionable goaty avour.
Possibly, the characteristic avour components of
white-brined cheese are eective in masking the goaty
avour derived from goats milk. On the other hand,
Bentley (1979) reported that the goaty avour is
detectable when the pH of the cheese increases to 6 or
more.
Cheeses made with the use of mesophilic culture
alone received a total score ranging from 81.3 to 88.9
while those made in combination with the thermophilic
culture received scores from 82.089.8 and showed sig-
nicantly (P < 0.05) higher scores than those made with
the thermophilic culture ranging from 80.6 to 88.3. Sim-
ilar results were also found by Pappa and Anyfantakis
(2001a).
The decrease in hardness during storage shown in
Table 2 can be attributed to the proteolysis of cheese.
Hardness was signicantly dierent in all cheeses made
from the dierent kinds of milk but the highest score
was that of cheeses made from goats milk (3.84.5)
and the lowest score was that of cheeses made from
cows milk (2.74.0).
Generally the cheese made from ewes milk was the
most satisfactory, followed by the cheeses made from
goats and cows milk.
4. Conclusions
In general, all three cultures used in this study re-
sulted in good quality cheeses. In particular, the use of
mesophilic or mixed culture (thermophilic and meso-
philic) resulted in cheeses showing faster rate of curd
acidication, whereas the use of thermophilic culture re-
sulted in cheeses of slower acidication rate. In practice
acidication rate of cheese curd plays an important role
in cheese production especially in the rst 24 h period.
The use of mesophilic or mixed cultures resulted in
cheeses, which had higher avour scores than those of
cheeses made with thermophilic culture. Moreover, all
three kinds of milk used in this study are considered
suitable for the production of Teleme cheese. From
the data given in this study, it is recommended to use
preferably ewes milk. Goats or cows milk may also
be used with a mesophilic or a mixed thermophilic and
mesophilic starter culture to make Teleme cheese of
satisfactory quality.
580 E.C. Pappa et al. / Food Control 17 (2006) 570581
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