Введение пробиотических микроорганизмов в голландский сыр

A possibility of manufacture of a hard rennet cheese, containing therapeutically significant levels of probitic microorganisms at the time of sales was developed. The cheese was produced according the technology of Dutch loaf cheese from 200 liters of the pasteurized normalized mixture aimed for obtaining a cheese of 45% fat mass fraction. A usual cheese starter of Lactococcus was added into the prepared mixture and 3 starter cultures of probiotic microorganisms were also done. Lactococcus bacteria reached a maximal number (8.9 10 E8 CFU/g) in fresh-pressed cheese and then their numbers gradually decreased. After 2 months of storage the process of their dying was much more intensive and up to 3 months (cheese shelf life) their number was only 1.7% of the maximum value. A consortium of 4 strains of Bifidobacteria retained high numbers throughout the whole time of production, ripening and storage of cheese. A number of Bifidobacteria was more than100 million CFU/g even in a 3-month cheese. Propionic acid bacteria reached the maximum number (1.6 * 10E 7 CFU/g) in cheese at the age of 1 month; their number decreased to 9.0*10E 5 CFU/g by the end of the cheese shelf life. Low levels of strains of Bifidobacterium longum ST indicated on the need of a strain selection of bifidobacteria for their introduction into a cheese. Application of probiotic starter cultures did not have a noticeable effect on the course of a cheese making, but the presence of propionic acid bacteria resulted in the appearance of a well-developed stucture and a spicy taste. So that the cheese had organoleptic properties similar to the ones of the cheese Maasdam. During the subsequent storage of cheese the intensity of cheese and spicy taste noticeably increased, but flavor defects (bitterness, rancidity, unpleasant aftertaste, etc.) were not observed. A high survival of bifidobacteria in a semi-hard cheese has been proved. So it is possible to produce a new type of a semi-hard cheese, preserving its curative and preventive properties for a long time