The influence of the composition of bacterial starter cultures on the maturation process and the quality of hard rennet cheese
DOI:
https://doi.org/10.15587/2312-8372.2020.192599Keywords:
hard cheeses, bacterial starter cultures, starter cultures, lactic acid bacteria, milk-curdling enzymesAbstract
The object of research is the starter culture used in the production of solid rennet cheese.
One of the most problematic places is the selection of the number and composition of bacterial starter cultures for the production of hard cheeses with a low temperature of second heating.
During the study, analysis and synthesis methods were used – when studying the sources of scientific literature on the research topic; laboratory methods (biochemical and microbiological) studies – when determining the optimal composition of bacterial starter cultures; organoleptic methods – in determining the quality of the finished product; methods of mathematical statistics – for processing research results.
During the study, it was shown that in order to improve the coagulation of milk, which underwent high-temperature processing, it is necessary to add a double dose of calcium chloride and rennet and 0.1 % bacterial fermentation to the milk mixture. In addition, the mixture must be kept at 12 hours at 10–12 °C to improve the cheese ability of milk.
As a research result, it is found that with an increase in the total amount of bacterial starter culture, there is an increase in the acidity of milk before coagulation, a decrease in the duration of mixing of the grain after the second heating, and an increase in the acidity of whey at all stages of the technological process.
The most successful should be considered samples of cheeses made from sourdough, which included 1.5 % of the complex of mesophilic lactobacilli and 0.3 % of thermophilic lactobacilli Lb. acidophilus, the use of which ensures the formation of higher organoleptic characteristics of rennet cheese.
The use of highly effective bacterial starter cultures, the increased moisture content in the product and the maturation of the product at elevated temperatures make it possible to obtain cheese with a reduced ripening time of 25–30 days.
Thus, as a research result, optimal technological parameters are established that will allow to obtain rennet cheeses with a low temperature of the second heating of high quality.References
- Danyliuk, A. Yu., Verbelchuk, T. V. (2016). Suchasni tekhnolohii vyrobnytstva tverdykh syriv. Stan ta perspektyvy vyrobnytstva, pererobky i vykorystannia produktsii tvarynnytstva. Kamianets-Podilskyi: Zvoleiko D. H., 144–146.
- Didukh, N. A., Molokopoi, L. O. (2010). Obgruntuvannia parametriv vyzrivannia pry vyrobnytstvi tverdykh sychuzhnykh syriv funktsionalnoho pryznachennia. Kharchova nauka i tekhnolohiia, 2 (11), 22–26.
- Tkachenko, N. A., Lanzhenko, L. O. (2015). Tverdi syry z probiotychnymy vlastyvostiamy: perspektyvy promyslovoho vyrobnytstva. Prohrama ta materialy 75 Naukovoi konferentsii Naukovo-pedahohichnoho skladu akademii Odeskoi natsionalnoi akademii kharchovykh tekhnolohii. Odesa: ONAKhT, 120–121.
- Zhukova, L. L., Bobrov, A. V., Karpova, T. I. (2002). Intensifikaciia processa sozrevaniia tverdykh syrov. Syrodelie i maslodelie, 5, 6–7.
- Ramanauskas, R. (2004). Voprosy povysheniia kachestva sychuzhnykh syrov. Pererabotka moloka, 4, 6–8.
- Műller, B. (1981). Milchprodukte hergestllt mit Lactobacillus acidophilus. Deutche Molkerei – Zeitung, 102 (48), 1615–1617.
- Sienkiewicz, T., Hansen, R. (1988). Lu proteolytischen Vorgängen bei der Reifung von Labkäse (Teil 1). Milchforschung Milchproxis, 4, 103–105.
- Madkor, S. A., Tong, P. S., El Soda, M. (2000). Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli. Journal of Dairy Science, 83 (8), 1684–1691. doi: http://doi.org/10.3168/jds.s0022-0302(00)75037-5
- Usinzinger, W., Sebastiani, H. (1993). Proteolytische Aktivität thermophiler Lactobacillen. Deutsche Molkeni Ztg, 114 (3), 49–51.
- Cachon, R., Jeanson, S., Aldarf, M., Divies, C. (2002). Characterisation of lactic starters based on acidification and reduction activities. Le Lait, 82 (3), 281–288. doi: http://doi.org/10.1051/lait:2002010
- Smirnov, E. A., Sorokina, N. P. (2008). Bakterialnye zakvaski i koncentraty v biotekhnologii syrodeliia. Syrodelie i maslodelie, 6, 14–16.
- Chopard, M.-A., Schmitt, M., Perreard, E., Chamba, J.-F. (2001). Aspect qualitative de l’activité protéolytique des lactobacillus thermophiles utilisés en fabrication de fromages à pâte pressée cuite. Le Lait, 81 (1-2), 183–194.
- Bondarchuk, Z. V., Fedin, F. A. (2008). Syr «Zorianii». Molochnoe delo, 4, 47.
- Niku-Paavola, M.-L., Laitila, A., Mattila-Sandholm, T., Haikara, A. (1999). New types of antimicrobial compounds produced by Lactobacillus plantarum. Journal of Applied Microbiology, 86 (1), 29–35. doi: http://doi.org/10.1046/j.1365-2672.1999.00632.x
- Kolesnykova, S. S. (200). Pat. No. 27144 UA. Sposib vyrobnytstva tverdoho syru z nyzkoiu temperaturoiu druhoho nahrivannia. No. 95104480. declareted: 12.10.1995; published: 28.02.2000; Biul. No. 1, 3.
- Kriger, A. V., Belov, A. N. (2010). Vliianie fermentnikh kompozicii na proteoliz v syrakh. Syrodelie i maslodelie, 3, 38–40.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Iryna Vlasenko, Tetiana Semko, Tetiana Semko, Vladyslav Palamarchuk, Vladyslav Palamarchuk
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.