vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2016-4-135-140vguit-1114Research ArticleПищевая биотехнологияFood biotechnologyThe impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese productionThe impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese productionMakarijoskiB.MakarijoskiB.

Faculty of Biotehnical Sciences,

Bitola

Faculty of biotehnical sciences,

Bitola

makarijoski.borce@gmail.comРrеsilskiS.РrеsilskiS.

Faculty of biotechnical sciences-Bitola,

Bitola

Faculty of biotechnical sciences-Bitola,

Bitola

КhаnM.U.КhаnM. U.

Department of Energy Systems Engineering,

Faisalabad

Department of Energy Systems Engineering,

Faisalabad

НlеbаL.НlеbаL.

Faculty of Biotechnology and Food Sciences, Department of Microbiology,

Tr. A. Hlinku 2, 949 76 Nitra

Faculty of Biotechnology and Food Sciences, Department of Microbiology,

Tr. A. Hlinku 2, 949 76 Nitra

ShariatiM.A.ShariatiM. A.

Moscow Region

Moscow Region

RаshidzаdеhSh.RаshidzаdеhSh.

Department of Food Science and Technology,

Gorgan

Department of Food Science and Technology,

Gorgan

University "St. Kliment Ohridski"МакедонияUniversity "St. Kliment Ohridski"Macedonia, the former Yugoslav Republic ofUniversity of AgricultureПакистанUniversity of AgriculturePakistanSlovak University of AgricultureСловакияSlovak University of Agriculture,SlovakiaAll Russian Research Institute of PhytopathologyРоссияAll Russian Research Institute of PhytopathologyRussian FederationGorgan Payame Nour UniversityИранGorgan Payame Nour UniversityIslamic Republic of Iran20160312201604135140Copyright © Makarijoski B., Рrеsilski S., Кhаn M.U., Нlеbа L., Shariati M.A., Rаshidzаdеh S., 20172017Makarijoski B., Рrеsilski S., Кhаn M., Нlеbа L., Shariati M., Rаshidzаdеh S.Makarijoski B., Рrеsilski S., Кhаn M.U., Нlеbа L., Shariati M.A., Rаshidzаdеh S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/1114

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 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.

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 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.

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The authors declare that there are no conflicts of interest present.