STUDY OF THE EFFECT OF ANTIMICROBIAL AGENT ON STARTER POPULATION OF CHEESE DURING ITS RIPENING AND STORAGE
Abstract
The article deals with the results of the study of effect of antimicrobial agents on lactic acid and propionic bacteria of starter population of cheese during its ripening and storage. It is established, that potassium nitrate causes some stimulation, while lysozyme suppresses the development of lactic acid bacteria at the initial stages of cheese ripening. However, further use of them doesn’t lead to credible changes in the dynamics of the development of lactic acid and propionic bacteria and doesn’t cause any changes in the taste and consistence of cheese during its ripening in comparison with the control variant. The addition of nisin (1 g for 100 liters) leads to the inhibition of acidity growth, coagulation failures, bad synaeresis of the substance, and reduction of the quantity of lactic acid bacteria in cheese at the initial stages of cheese ripening, therefore it is not appropriate to use it.
About the Authors
L. Bogdanova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
I. Frolov
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Prokopiev
Belarusian State Agrarian Technical University
Belarus
Belarus
Minsk
References
1. Шилера, Г.Г. Технология сыра. Справочник / Г.А. Белова, И.П. Бузов, К.Д. Буткус и др. под ред. Г.Г. Шилера – М., Легкая и пищевая промышленность, 1984. – С. 312. Shilera, G.G. Tehnologija syra. Spravochnik [Technology of cheese. Reference book] / G.A. Belova, I.P. Buzov, K.D. Butkus i dr. pod red. G.G. Shilera – M., Legkaja i pishhevaja promyshlennost', 1984. – S. 312.
2. Гудков, А.В. Сыроделие: технологические, биологические и физикохимические аспекты / А.В. Гудков – М. ДеЛи принт, 2004. – С. 804. Gudkov, A.V. Syrodelie: tehnologicheskie, biologicheskie i fiziko-himicheskie aspekty [Cheese making: technological, biological and physical and chemical aspects] / A.V. Gudkov – M. DeLi print, 2004. – S. 804.
3. Производство сыра: технология и качество. Перевод с французского Б.Ф. Богомолова, под редакцией Г.Г. Шилера – М., «Агропромиздат», 1989. – С.496. Proizvodstvo syra: tehnologija i kachestvo [Production of cheese: technology and quality]. Perevod s francuzskogo B.F. Bogomolova, pod redakciej G.G. Shilera – M., «Agropromizdat», 1989. – S.496.
Review
For citations:
Bogdanova L., Frolov I., Prokopiev N. STUDY OF THE EFFECT OF ANTIMICROBIAL AGENT ON STARTER POPULATION OF CHEESE DURING ITS RIPENING AND STORAGE. Topical Issues of Processing of Meat and Milk Raw Materials. 2015;1(10):163-167. (In Russ.)
Views: 122
Email this article 