Influence of technological operations on the number of lactic acid bacteria in white soft cheese making from milk of summer lactation | Uticaj tehnoloskih operacija na dinamiku broja bakterija mlecne kiseline u belom mekom siru
2009
Stojiljkovic, J.S., Visoka skola primenjenih strukovnih studija, Vranje (Serbia)
The technological operations during cheese making, have a task to converse milk into a completely new product-cheese. In comparison with milk, cheese has more concentrated basic nutritive ingredients, but compared to other food protein products, cheese has better nutritive value. During cheese making, the number of lactic acid bacteria in the milk prepared to be used in the process was decreasing in comparison to the their number in raw milk, which proves that the total number of microorganisms is significantly reduces after pasteurization. During further production, the number of lactic acid bacteria reaches its maximum in phases of pressing or self-pressing, forming and salting. The number of lactic acid bacteria decreases during cheese ripening in brine. The greatest decrease of microorganisms number correspond with highest decrease of the pH value. At the end of salting, the number of lactic acid bacteria varies in range of 2,4x10**5 - 5,8x10**5/g. These bacteria have the most important effect on taste and aroma of the final product.
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