FROZEN CONCENTRATED STARTER CULTURES FOR SEMI-HARD RENNET CHEESES: STUDY OF STARTER POPULATION GROWTH IN THE PROCESS OF CHEESE MAKING AND RIPENING AND EVALUATION OF ITS INFLUENCE ON QUALITATIVE CHARACTERISTICS OF CHEESE
Abstract
The article presents the data on the changes in active acidity and the development of starter population in the process of cheese making and ripening in industrial conditions with the use of frozen concentrated starter cultures CHEESE-7, CHEESE-8, CHEESE-9. Using cheese "Russian new" 45% fat as an example the influence of the species composition of starter cultures on the qualitative characteristics of the finished product was studied.
For citations:
Golovach O., Zhabanos N., Furik N. FROZEN CONCENTRATED STARTER CULTURES FOR SEMI-HARD RENNET CHEESES: STUDY OF STARTER POPULATION GROWTH IN THE PROCESS OF CHEESE MAKING AND RIPENING AND EVALUATION OF ITS INFLUENCE ON QUALITATIVE CHARACTERISTICS OF CHEESE. Topical Issues of Processing of Meat and Milk Raw Materials. 2017;(12):40-47. (In Russ.)
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