The influence of the composition of bacterial starter cultures on the maturation process and the quality of hard rennet cheese

Vlasenko, Iryna; Semko, Tetiana; Palamarchuk, Vladyslav

doi:10.15587/2312-8372.2020.192599

Cited by 4 publications

(4 citation statements)

References 4 publications

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“…У роботах вчених (Vlasenko et al, 2016;El-Sayed, 2020;Christaki et al, 2021;Christaki et al, 2022;El-Sayed et al, 2021;Kontogianni et al, 2022) наведені результати експериментів стосовно використання різних рослинних компонентів при виробництві сирів. Сири з рослинними компонентами набувають популярності серед прихильників здорового харчування у різних країнах світу.…”

Section: вступunclassified

“…Також розроблено технологію функціонального м'якого сичужного сиру "Моцарела-манзар" з рослинними добавками (кріп, петрушка в сухому вигляді), які вносились у кількості 1 % на стадії готовності сирної маси (Vlasenko et al, 2016).…”

Section: вступunclassified

“…У літературних джерелах (Vlasenko et al, 2016;Christaki et al, 2021;El-Sayed et al, 2021;Christaki et al, 2022;El-Sayed et al, 2022;Kontogianni et al, 2022) не виявлено даних щодо застосування у технології м'яких сирів перцю чорного, перцю червоного та часнику, які володіють корисними властивостями для організму людини. Тому потрібно провести комплексне дослідження, присвячене вивченню впливу цих прянощів на виробництво та якість сиру.…”

Section: вступunclassified

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Designing the technology of goat cheese with spices using a separator-normalizer

Hachak,

Myhaylytska,

Nahovska

et al. 2023

SMLNUVMBF

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The article substantiates the possibility of using spices in soft goat cheese technology. For the production of cheeses, black pepper, garlic and red pepper are selected, which have an antiseptic effect, are used for intestinal disorders, myositis, rheumatism, polyarthritis, atherosclerosis, gout, anemia, hypertension, angina pectoris and bronchial asthma. The process of preparing fillers before adding them to the cheese mass during the production of soft cheeses is described. Recipes of soft goat cheeses with vegetable fillers were calculated and the expediency of using individual components was justified. The technology of soft goat cheese with spices involves the process of normalizing goat milk on a separator-normalizer to a mass fraction of fat of 3.1 %. The normalized mixture should be pasteurized at a temperature of 72–76 °С. The fermentation temperature is chosen from 28 to 32 °C, depending on the season. Fermentation is carried out for 6–8 hours until acidity increases to 22–24 ºT. It is planned to heat the curd mass with spices at a temperature of 80–85 °C for 20 minutes with continuous stirring. The organoleptic and physicochemical parameters of the finished product are described. The mass fraction of fat in the dry matter of the finished cheese with spices was 50%, the mass fraction of moisture was 47–48 % and the salt content was 1.4–1.5 %. Soft goat cheese with spices is offered in the form of round balls weighing 20–25 g filled with corn oil (6–7 balls in a glass jar). The addition of plant spices to the cheese grain not only gave the product original organoleptic characteristics, but also increased its biological value. The studied physico-chemical, organoleptic and microbiological parameters of the samples of soft goat cheese with spices meet the requirements of the current regulatory documents. The use of black pepper, garlic and red pepper in the production of soft goat cheeses is appropriate in view of the enrichment of the product with biologically active substances and the expansion of the range of dairy products. Prospects for further research are in the study of quality indicators of soft goat cheese with spices during storage.

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Section: вступunclassified

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Designing the technology of goat cheese with spices using a separator-normalizer

Hachak,

Myhaylytska,

Nahovska

et al. 2023

SMLNUVMBF

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“…На думку багатьох авторів, високоякісне сиропридатне молоко на силосних раціонах можна одержати і за використання при закладанні високовологої (75-80 % і більше) зеленої маси консервантів, зокрема сучасних бактеріальних заквасок, основою яких є різноманітні композиції переважно гомоферментативних молочнокислих мікроорганізмів з метою покращення збереженості поживних речовин та усунення маслянокислого бродіння ( Vlasenko et al, 2020;Chumachenko et al, 2021;Fedak et al, 2022).…”

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Assessment of the Quality and Suitability of Dairy Products for Production of Hard Cheese

Fedak,

Sedilo,

Chumachenko

et al. 2023

SCIVP

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Some aspects of feeding dairy cows and factors affecting the production of high-quality milk suitable for the production of cheeses are considered, in particular, the study of the possibility of full or partial replacement of corn silage with silage from one-year forage crops in the rations. The study was conducted on cows of the Ukrainian black and spotted dairy breed using the method of periods. In the first period (duration 36 days), in addition to the main diet, the animals were fed 25 kg of corn silage, in the second (29 days) - 17 kg of hay from one-year forage crops, and in the third (35 days) - 12 kg of corn silage + 10 kg hay one-year forage crops. The main ration consisted of cereal and legume hay, winter wheat straw, fodder beets, a mixture of grain concentrates and premix. Density, content of dry matter, fat, total protein and casein and its fractional composition, lactose, degree of bacterial contamination, coagulation time of milk under the action of rennet enzyme were determined in milk. At the end of each period, batches of cheese were produced, the acidity, content of dry matter, fat, protein, degree of maturity were determined in the samples, and their expert evaluation was carried out. Since for the production of high-quality cheeses, milk must meet certain organoleptic parameters, chemical composition, bacterial contamination, the article provides requirements for its quality, as well as recommended rations and composition of premixes. It has been established that for feeding cows in cheese-making areas during the stall period, it is possible to recommend partial or complete replacement of corn silage (as it contains little calcium, which causes slow rennet coagulation of milk) with hay from one-year forage crops, which will lead to improvement of the technological properties of milk (reduction of time coagulation with rennet enzyme for 4-5 minutes, increasing the yield of mature cheese by 7-8%) and will contribute to increasing the casein content in cheese (by 0.12-0.15%), k-fraction of casein (by 1.6-2.1%) and calcium, which are he main indicators of milk suitability for cheese production.

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Research of Hard Cheese Ripening Regimes as a Function of the Composition of Bacterial Starter Cultures

Shulga,

Bovkun,

Naumenko

2023

FST

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The ripening of cheese, caused by the combined effect of the fermentative enzyme and microflora of the bacterial starter, occurs in certain intervals of temperature, humidity and acidity of the environment which depend on the type of cheese. The composition of bacterial starters for hard cheese is important for formation of the finished product properties and affects the choice of technological regimes. Even minor changes in ripening conditions can significantly affect the microbiological, physicochemical, biochemical parameters, organoleptic properties, and safety of the target product. The aim of the investigation was to study the influence of ripening temperature regimes on the physicochemical, biochemical and organoleptic characteristics of hard cheeses with a low temperature of the second heating aged 30 days, produced using different compositions of bacterial starters. It was shown that the inclusion of lactobacilli Lactobacillus casei in the composition of the bacterial starter "Active" makes it possible to intensify proteolysis, and the using of aroma-forming lactic acid bacteria Leuconostoc mesenteroides in the starter culture "Active-LN" has a positive effect on the formation of the taste-aromatic composition and texture of the cheese. Changes in the microbiological parameters of cheeses at different stages of production were monitored and the sanitary and hygienic properties of the finished products were evaluated. It was established that cheeses produced both with the use of starter cultures "Active" and "Active-LN" had been ripened best at a temperature of 12–13°C. The products had a good taste and aroma with distinctive features of each type of cheese microbiota, a plastic consistency and a pattern with correctly shaped eyes, larger in cheese with "Aktiv-LN". Thus, the temperature 12–13°С and humidity 75–85% are adequate for the ripening of these cheeses and ensure the formation of a specific taste and aromatic composition of the products and the required level of maturation during 30 days.

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The influence of the composition of bacterial starter cultures on the maturation process and the quality of hard rennet cheese

Cited by 4 publications

References 4 publications

Designing the technology of goat cheese with spices using a separator-normalizer

Designing the technology of goat cheese with spices using a separator-normalizer

Assessment of the Quality and Suitability of Dairy Products for Production of Hard Cheese

Research of Hard Cheese Ripening Regimes as a Function of the Composition of Bacterial Starter Cultures

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