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


https://doi.org/10.20914/2310-1202-2016-4-135-140

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Аннотация

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.

Об авторах

B. Makarijoski

Македония

Faculty of Biotehnical Sciences,

Bitola



S. Рrеsilski
University "St. Kliment Ohridski"
Македония

Faculty of biotechnical sciences-Bitola,

Bitola



M.U. Кhаn
University of Agriculture
Пакистан

Department of Energy Systems Engineering,

Faisalabad



L. Нlеbа
Slovak University of Agriculture
Словакия

Faculty of Biotechnology and Food Sciences, Department of Microbiology,

Tr. A. Hlinku 2, 949 76 Nitra



M.A. Shariati
All Russian Research Institute of Phytopathology
Россия
Moscow Region


Sh. Rаshidzаdеh
Gorgan Payame Nour University
Иран

Department of Food Science and Technology,

Gorgan



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Дополнительные файлы

Для цитирования: Makarijoski B., Рrеsilski S., Кhаn M., Нlеbа L., Shariati M., Rаshidzаdеh S. The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production. Вестник Воронежского государственного университета инженерных технологий. 2016;(4):135-140. https://doi.org/10.20914/2310-1202-2016-4-135-140

For citation: Makarijoski B., Рrеsilski S., Кhаn M.U., Нlеbа L., Shariati M.A., Rаshidzаdеh S. The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production. Proceedings of the Voronezh State University of Engineering Technologies. 2016;(4):135-140. https://doi.org/10.20914/2310-1202-2016-4-135-140

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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)