[Developing a technology of hard rennet cheeses using bacterial preparations of direct application]
2004
Shulha, N. M.(Technological Inst. of Milk and Meat, Kyiv (Ukraine))
The thesis is dedicated to the scientific substantiation of production modes for making hard rennet cheeses involving a low temperature of the second heating using the specially created direct-application bacterial preparations. Based on using thereof, production modes for obtaining the bacterial preparations “Aktyv” and “Aktyv LN” and the cheeses are worked out. Determined is effect of the method of the repeated heat treatment of raw dairy products on properties thereof and quality of the cheeses obtained. Changes in the main indices of the new cheeses, while they are produced and stored, are investigated
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