Kashar is a cooked-curd cheese and traditionally produced without using any starter cultures. Three different types of commercial starter cultures Choozit ™ MA 11 (MA), BT 01 (BT) and Feta A (Feta) applied to the Kashar cheeses after the cooking stage using an immersion technique to eliminate the negative effect of heat on the viability of starter cultures and their activities. Compositional, sensory and ripening characteristics including electrophoresis were determined. MA-culture showed the highest acid production capability while BT-culture possessed the highest proteolytic activity and sensory scores. The results suggest that the immersion technique has a potential use in the production of cooked-curd cheeses.

卡萨尔（Kashar）是一种煮熟的奶酪，传统上不使用任何发酵剂即可生产。烹饪阶段后，使用浸入技术将三种不同类型的商业发酵剂Choozit™MA 11（MA），BT 01（BT）和Feta A（Feta）应用于Kashar奶酪，以消除热量对奶酪生存能力的负面影响。入门文化及其活动。确定了组成，感觉和成熟特性，包括电泳。MA培养物显示出最高的产酸能力，而BT培养物则具有最高的蛋白水解活性和感官评分。结果表明，浸没技术在蒸煮奶酪的生产中具有潜在的用途。