THE IMPACT OF STARTER CULTURES ON pH AND SH DYNAMICS IN THE PROCESS OF WHITE BRINED CHEESE PRODUCTION

Makarijoski, Borche and Presilski, Stefce and Dimitrovska, Gordana and Velevski, Slavko and Karapetkovska-Hristova, Vesna (2017) THE IMPACT OF STARTER CULTURES ON pH AND SH DYNAMICS IN THE PROCESS OF WHITE BRINED CHEESE PRODUCTION. Scientific Works of the Union of Scientists in Bulgaria-Plovdiv, Series C, Technics and Technologies;, XIV (-). pp. 41-46. ISSN 1311-9419

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Abstract

White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2015 at a dairy industry laboratory in R. of Macedonia. In this research work the influence of three different starter cultures of three white brined cheese variants (A, B, C) has been examined regarding the pH and SH dynamics.The starter culture in variant А (SMCH - 5) contained following bacteria strains: Lb. bulgaricus, Str. thermophilus and Lb. acidophilus. In the variant B (Choozit Feta A) the follow bacteria strains were included: Lac. lactisssp. lactis, Lac. lactis ssp. cremoris,Str. thermophilus, Lb. bulgaricusand Lb. helveticus. The variant C (MOTC 092 EE) was a combination of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticusand Lb. casei. The impact of the above mentioned three different starter cultures was determined over the pH and SH during the process of ripening of the white brined cheese.
Key words: white – brined cheese, starter cultures,pH, SH, dynamic.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Borche Makarijoski
Date Deposited: 15 Apr 2020 15:01
Last Modified: 16 Apr 2020 08:15
URI: https://eprints.uklo.edu.mk/id/eprint/4992

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