Effect of propionic bacteria starter culture on soft cheeses quality | Получение мягких сыров с использованием пропионовокислых бактерий
2009
Khamagaeva, I.S. | Chojzhilsurehn, N. | Kachanina, L.M., East Siberian State Technological Univ., Ulan-Ude (Russian Federation)
Studied was the influence of leaven of propionate bacteria (PB) on the quality of soft chesses from goat and cow milk. As is shown, clots of goat milk have higher density and synergetic ability although microbiological processes in goal milk cheese masse proceed less intensively than cow milk cheese. When adding 0.1% of leaven followed by aging, the number of PB increased. As is shown, the accumulation of volatile fatty acids in soft cheese from goat milk compared to cheese from cow milk is slower, which is associated with less intensive propionate fermentation. The most increment of water-soluble protein in cheeses is observed for 7 days of storage. For cheese from goat milk this index was 0.45%, from cow milk – 0.34%. The resultant cheeses have a flavor of sour milk, delicate constitution, a high number of vital cells of PB imparting the products probiotic properties. As is found, cheese proteins are characterized with sufficiently high content of indispensable amino acids. The results of studying testify to that it is perspective to introduce the developed technologies of producing soft cheeses from goat milk and cow milk using PB
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