Bryndza, Whey_bacteria
Whey from previous production is often used as a natural starter in traditional cheese production. Samples of whey from 8 producers of raw ewes milk-based bryndza cheese in Slovakia were analysed. Culture-based and culture-independent methods were used in a sound and effective combination. Lactococci and streptococci dominated, with levels of lactobacilli, coliforms and staphylococci. Proper fermentation of fresh whey is recommended if it is intended to be used as a natural starter.