Using optimization method for determining lactic acid bacteria counts in white cheese with different salt concentrations

Abstract

Total lactic acid bacteria, Lactococcus spp., yeast, and mold counts in white cheese were determined during 55 days of storage in brine solutions with 4%, 6%, 8%, 10%, 12%, 14%, and 16% (w/v) salt concentrations at 4 degrees C. In addition to salt content, dry matter, acidity, protein, fat contents, and sensory evaluations of cheese were also determined. Lactococcus spp. numbers in cheese salted with 4% and 14% brines (w/v salt concentrations) were 9.32 and 8.48 log cfu/g at the 55 days of storage, respectively. The lowest total lactic acid number was 7.24 for cheese in brine with 16% (w/v) salt concentration after 55 days of storage. Yeast numbers were 7.01 and 6.71 log cfu/g for cheese in brines with 4% and 16% (w/v) salt concentrations. Cheese samples salted in 12% and 14% (w/v) concentrations of brines have the highest sensory scores. Analysis results were interpreted mathematically by "fuzzy soft set" modeling. Novelty impact statement This research is a novel study detailing mathematical modeling related to optimizing the salt concentration to preserve the viability of lactic acid starter culture bacteria in the white cheese. Also, it covers the first optimizing method for process control in the cheese industry with the application of "fuzzy soft set theory."