In the present study, Strachitunt, an Italian PDO cheese (PDO), traditionally produced starting from raw milk without addition of starter culture (SC) was compared for chemical, physical and microbiological characteristics to an experimental cheese (EC), produced from the same raw milk but with the addition of commercial SC. EC resulted in significantly lower in bacterial counts during the whole period considered (115 days of ripening), for Enterobacteriaceae, Coliforms, Enterococci and Staphylococcus aureus. Strachitunt fatty acids profile was not influenced by the cheese and it was dominated by saturated fatty acid. Volatile compounds analysis revealed that PDO and EC presented the typical aroma of blue veined cheese, where ketones as 2-pentanone, 2-heptanone and 2-nonanone were the most abundant compounds. Considering sensorial analysis, significantly higher scores were obtained for EC if compared to PDO.

在本研究中，将意大利PDO奶酪（PDO）Strachitunt传统上是从生奶开始生产而未添加发酵剂（SC）的，将其化学，物理和微生物学特征与由相同原料生产的实验奶酪（EC）进行了比较。生乳，但要添加商业SC。对于整个肠杆菌科，大肠菌群，肠球菌和金黄色葡萄球菌，在整个考虑的时间段（成熟的115天）中，EC导致细菌计数显着降低。Strachitunt脂肪酸的分布不受奶酪的影响，并且以饱和脂肪酸为主。挥发性化合物分析表明，PDO和EC呈现出蓝色脉纹干酪的典型香气，其中以2-戊酮，2-庚酮和2-壬酮为酮的酮是最丰富的化合物。考虑到感官分析，与PDO相比，EC的得分明显更高。