The justification of storage parameters for soft cheeses with probiotic properties

Authors

DOI:

https://doi.org/10.15587/2312-8372.2016.60375

Keywords:

soft cheese, storage, probiotic properties, bifidobacterium, lactobacillus, acidity, organoleptic properties

Abstract

Production of soft cheeses has a number of economic and technological advantages compared to production of hard and semi-hard cheeses. Soft cheeses with probiotic properties in Ukraine and CIS countries are not represented. Therefore, the development of domestic innovative technologies of probiotic soft cheeses and implementation of them into production is an urgent task today.

The use of symbiotic fermented compositions of bacterial concentrate of lacto- and bifidobacteria of direct application with high proteolytic, antagonistic, probiotic properties in technology of soft cheeses gives the stable high quality products with probiotic properties and extended storage time.

The results of experimental studies of physical and chemical changes, organoleptic, microbiological quality indexes of soft cheeses that obtained by fermentation of permeate enriched by fructose, fermented compositions of bacterial concentrate of lacto- and bifidobacteria of direct application with probiotic and proteolytic properties and maturation of the bunch pellet during storage. Storage parameters of probiotic soft cheeses are grounded: the temperature – 2-6 °C, duration – 60 days.

Author Biographies

Дмитро Михайлович Скрипніченко, Odessa National Academy of Food Technologies, str. Kanatna, 112, Odessa, Ukraine, 65039

Assistant

Department of dairy technology and technology of fats and perfume-cosmetic products

Наталія Андріївна Ткаченко, Odessa National Academy of Food Technologies, str. Kanatna, 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor

Department of dairy technology and technology of fats and perfume-cosmetic products

 

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Published

2016-01-21

How to Cite

Скрипніченко, Д. М., & Ткаченко, Н. А. (2016). The justification of storage parameters for soft cheeses with probiotic properties. Technology Audit and Production Reserves, 1(1(27), 76–81. https://doi.org/10.15587/2312-8372.2016.60375

Issue

Vol. 1 No. 1(27) (2016): Mechanical engineering and machine building. Energy, energy-saving technologies and equipment

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Дмитро Михайлович Скрипніченко, Наталія Андріївна Ткаченко

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