The objective of this study was to analyze the influence of proteolytic starters on the microbial, textural and sensorial properties of Montasio cheese. In order to accelerate the ripening time of Montasio cheese, starter pools of different proteolytic lactic acid bacteria were tested. One of the experimental starter pools accelerated the ripening time of Montasio cheese, and the product obtained presented quality characteristics closer to those required by usual consumers (ripened taste and hard texture) and to those of the typical product (good and well distributed holiness). Microbial, chemical, textural analyses and sensorial tests were useful tools to show the effects of the different pool starters in Montasio cheese-making, even though in some cases the correlation and comprehension of the data are difficult because of the high variability in the production process and the raw milk.
