RESEARCH OF CHARACTER OF COURSE OF MICROBIOLOGICAL PROCESSES AT DEVELOPMENT CHEESES OF TYPE RUSSIAN

Abstract

Character of course of microbiological processes and their influence on quality of cheese is studied at development of cheeses with low temperature of the  second  heating  on  an  example  "Russian"  with  application  of  advanced ways of conducting technological process of manufacture of cheese:  application  термизации,  бактофугирования, maturing  термизированного  the  milk normalised  in  a  stream  with  its  subsequent  pasteurisation,  curling  of  a  dairy mix, including use of ferments of a direct way of entering, obligatory разбавлением  whey water at a stage of cooking of cheese that allows  to receive a product  of  the  guaranteed  quality,  does  not  demand  additional  expenses  for preparation of bacterial ferments and reduces losses of dairy fat in whey.