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.
About the Authors
O. Golovach
Institute for Meat and Dairy Industry
Belarus
Belarus
N. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
References
1. Gudkov, A.V. Syrodelie: tehnologicheskie, biologicheskie i fiziko-himicheskie aspekty [Cheesemaking: technological, biological and physicochemical aspects] / Pod red. S.A. Gudkova. – M.: DeLi print, 2003. – 800 s.
2. Shukan, T.V. Issledovanija po sozdaniju polividovyh zamorozhennyh koncentrirovannyh zakvasok prjamogo vnesenija dlja izgotovlenija polutverdyh syrov [Studies on the creation of polyfrozen frozen concentrated starter cultures for the production of semi-solid cheeses] / T.V. Shukan, N.N. Furik, N.K. Zhabanos // Tehnika i tehnologija pishhevyh proizvodstv: tez. dokl. X mezhdunar. nauch.-tehn. konf., Mogilev, 23-24 apr. 2015 g. / UO «MGUP»; red.: A.V. Akulich [i dr.]. – Mogilev, 2015. – S. 175.
3. Zhabanos, N.K. Polividovye zamorozhennye koncentrirovannye zakvaski dlja syrov [Polyspecific frozen concentrated ferments for cheeses] / N.K. Zhabanos, N.N. Furik //Aktual'nye voprosy pererabotki mjasnogo i molochnogo syr'ja: sb. nauch. tr. RUP «Institut mjaso-molochnoj promyshlennosti»; redkol.: A.V. Meleshhenja (gl. red.) [i dr.]. – Minsk, 2016. – Vyp. 10. – S. 80–85.
Review
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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