the quality analysis of cheese with mould inside dough.

The aim of this work was quality analyse of cheese samples with mould Penicilium requeforti inside dough. The samples of cheese were evaluated in day of production and day of packaging after 22 days of maturation during 10 moths. From the physico-chemical properties were monitored mainly changes of dry matter, fat content, active acidity, fat content in dry matter and content of NaCl. From microbiological properties were monitored especially coliform bacteria. Process of maturation influenced from the physico-chemical properties mainly fat content and dry matter of cheese, which increased to the desired value. The active acidity, fat in dry matter and content of NaCl were changed during maturation of at least. Presence of coliform bacteria as indicator of hygiene during production was not detected in any samples of evaluated cheese.