STUDY OF THE EFFECT OF TEMPERATURE REGIMES USED IN THE MANUFACTURE OF STRETCH-CURD CHEESES (PASTA FILATA) ON THE DYNAMICS OF ACIDIFICATION ACTIVITY AND THE PROTEOLYTIC ACTIVITY OF STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS CULTURES DURING MILK FERMENTATION
Abstract
The article presents the results of studies on the dynamics of acidification activity of six Streptococcus salivarius subsp. thermophilus cultures at temperatures applied in stretch-curd (pasta filata) cheese-making technologies, in order to assess the prospects of their use as components of multistrain frozen concentrated starter cultures. Using the iCinac fermentation monitoring system (AMC, France), the acidification kinetics of Streptococcus salivarius subsp. thermophilus strains 606 ST-A, 2083 ST-A, 2086 ST-A, 2756 ST-A, 2758 ST-A, and 2107 ST-A during growth in skimmed milk were investigated. Proteolytic activity of the strains at temperatures employed in stretch-curd cheese (pasta filata) production was evaluated using the M. E. Hull method as modified by M. V. Zalashko. It was established that proteolytic activity, expressed as mg% of tyrosine and tryptophan, is strain-specific for Streptococcus salivarius subsp. thermophilus and varies depending on technological parameters. The studied strains exhibited different intensities of acid production and levels of proteolytic activity during milk fermentation.
About the Authors
O. Golovach
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Golovach O., Zhabanos N., Furik N. STUDY OF THE EFFECT OF TEMPERATURE REGIMES USED IN THE MANUFACTURE OF STRETCH-CURD CHEESES (PASTA FILATA) ON THE DYNAMICS OF ACIDIFICATION ACTIVITY AND THE PROTEOLYTIC ACTIVITY OF STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS CULTURES DURING MILK FERMENTATION. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):135-146. (In Russ.)
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