The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production

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2017
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Abstract
White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2016 at a dairy industry laboratory in R. of Macedonia. In this research work the influence of three different starter cultures of three white brined cheese variants (A, B, C) has been examined regarding the fat content dynamics. The starter culture in variant А (SMCH-5) contained following bacteria strains: Lb. bulgaricus, Str. thermophilus and Lb. acidophilus. In the variant B (Choozit Feta A) the follow bacteria strains were included: Lac. lactis ssp. lactis, Lac. lactis ssp. cremoris, Str. thermophilus, Lb. bulgaricus and Lb. helveticus. The variant C (MOTC 092 EE) was a combination of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The impact of the above mentioned three different starter cultures was determined over the fat content, рН and SH during the process of ripening of the white brined cheese.
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Authors Makarijoski, B.;Рrеsilski, S.;Кhаn, M. U.;Нlеbа, L.;Shariati, M. A.;Rаshidzаdеh, Sh.;
Journal vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Year 2017
DOI
DOI not found
URL
https://www.vestnik-vsuet.ru/vguit/article/view/1114
Keywords
Biology (General) Materials of engineering and construction. Mechanics of materials Engineering (General). Civil engineering (General) Biotechnology Technology food processing and manufacture toxicology. poisons plant culture

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