Presilski, Stevce and Baltadzieva, Marija and Makarijoski, Borche and Velevski, Slavko and Hristova, Vesna and Kuzelov, Aco (2018) The influence of different starter cultures on cheese yield and mass loss during ripening period of white brined cheese. Scientific Works of University of Food Technologies, LXV (1). pp. 29-33. ISSN 2535-1311
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Abstract
White brined cheese yield is an important economic indicator in cheese production and it is presented as an
amount of product obtained from 100 liters of milk. Cheese yield is one of the keys to improve the economy of
cheese production. This parameter depends mostly on the percentage of casein and milk fats in milk, because in
the process of white brined cheese production 90-95% of the casein and 80-97% of milk fats are transferred from
milk into cheese. Mass loss is characteristic phenomenon during ripening period and is most due to moisture loss.
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 cheese yield and mass loss during ripening period. The starter cultures that
were used in variant А (SMCH - 5) contained the following bacteria strains: Lb. bulgaricus, Str. thermophilus
and Lb. acidophilus, the variant B (Choozit Feta A): Lac. Lactis ssp. lactis, Lac. lactis ssp. cremoris, Str.
thermophilus, Lb. bulgaricus and Lb. helveticus and the variant C (MOTC 092 EE): 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 cheese yield and mass loss during the process of ripening of the white
brined cheese.
Keywords: starter cultures, cheese yield, mass loss, white brined cheese
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Aco Kuzelov |
| Date Deposited: | 14 Mar 2019 13:10 |
| Last Modified: | 14 Mar 2019 13:10 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/21817 |
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