The impact of different starter cultures on fat content, pH and SH dynamics in white brined cheese production

Makarijoski, Borche and Presilski, Stefche (2016) The impact of different starter cultures on fat content, pH and SH dynamics in white brined cheese production. Proceedings of the Voronezh State University of Engineering Technologies (4). pp. 135-140. ISSN 2310-1202

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Abstract

White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Eu-rope and some parts of Asia. The survey was conducted in 2016 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 fat content 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. lactis ssp. lactis, Lac. lactis ssp. cremoris, Str. thermophilus, Lb. bulgaricus and Lb. helveticus. The variant C (MOTC 092 EE) was a combination of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The impact of the above mentioned three different starter cultures was determined over the fat content, рН and SH during the process of ripening of the white brined cheese.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	PhD Goran Mihajlovski
Date Deposited:	18 Sep 2019 08:07
Last Modified:	17 Apr 2020 15:42
URI:	https://eprints.uklo.edu.mk/id/eprint/1817

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