Аграрный вестник Урала № 06 (112) 2013Инженерия
Microbiological and biochemical aspects of technology development of semi-hard cheese with large figure
The article presents the results of experimental researches of microbiological and biochemical parameters of technology of semi-hard cheese with large figure. Experimental developments of cheese are carried out in industrial shop of OAO “Belebeevsky (Awarded the Sign of Honor Order) dairy combine”, the technological process of experimental cheese production is carried out according to the developed pattern. One of the main operations in technology of hard natural cheese production is the maturing of product. The maturing is a long process during which the part of milk components undergoes the radical changes that lead to the formation of organoleptic characteristics of product. Milk sugar is fermented under action of lactic microflora. Part of proteins and lipids is hydrolyzed, forming a series of degradation products. Other kinds of microflora also take part in maturing of cheese. Many flavoring and aromatic substances that pose a flavoring background of cheese are produced in the cheese mass as a result of complex biochemical, physical and chemical and microbiological processes. Besides the basis of consistence of cheese and figure are created during maturing. The second part of cheese maturing consists in care technology during this period by creation certain temperature rate and processing of product surface. In the process of maturation the dynamics of organoleptic, microbiological and biochemical indicators of experimental cheese ripening in polymeric coatings and films are studied. The conclusions and recommendations are given on the basis of the received data. It is established, that activity of propionic microflora development in experimental semi-hard cheese higher than in the control, this contributed to the formation of the figure, consisting of a large holes and the formation of a spicy, nutty flavor. It is recommended to use a combination of protective coating “Latex” and the film “Cryovac” in technology of semi-hard cheese with propionic bacteria, and in the care of them during maturing process.
cheese, propionate cultures, maturing, figure, large holes
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