INFLUENCE OF STARTER CULTURES ON FAT CONTENT DYNAMICS IN PRODUCTION OF WHITE BRINED CHEESE

Makarijoski, Borche and Presilski, Stefce and Velevski, Slavko and Tomovska, Julijana and Karapetkovska-Hristova, Vesna and Trajkovska, Biljana and Mihajlovski, Goran (2016) INFLUENCE OF STARTER CULTURES ON FAT CONTENT DYNAMICS IN PRODUCTION OF WHITE BRINED CHEESE. Horizons, 3 (1). pp. 47-53. ISSN 1857-9884

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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 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 during the process of ripening of the white brined cheese. Finally,
significant impact in the obtained values about the fat content during the 60
days of ripening process has not been found.
Key words: white – brined cheese, starter cultures, fat content, dynamic.

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:	17 Apr 2020 15:24
Last Modified:	17 Apr 2020 15:24
URI:	https://eprints.uklo.edu.mk/id/eprint/4997

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