The influence of technological methods for the production of ripening cheeses on the development and metabolism of the acid-forming component of the bacterial starter culture of Lactococcus lactis subsp. cremoris.

Abstract

Abstract Cheese is a food product obtained by concentration and biotransformation of the main components of milk under the influence of enzymes of microorganisms and physicochemical factors. The article presents the results of the influence of various technological parameters of the production of ripening cheeses on the course of microbiological and biochemical processes under the influence of starter microorganisms of Lactococcus lactis subsp. cremoris. As part of the research, Gouda-type cheeses with a fat mass fraction of 45 % were produced using a combination of Lactococcus lactis subsp. cremoris. The degree of influence of the temperature of the second heating, salt content and ripening conditions on the course of physicochemical, biochemical and organoleptic processes and quality indicators of cheese, determined by the level of development and metabolism of the used starter cultures, was evaluated. The best result was obtained with a combination of the temperature of the second heating (38±0.5) °C, the salt concentration in the finished product (2.8±0.1) % and the ripening temperature (11±1) °C, which provided conditions for the directed development and metabolism of starter microorganisms of Lactococcus lactis subsp. cremoris.