COMBINED ACIDIFICATION IN CHEDDAR CHEESE TECHNOLO-GY

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Abstract

The classic technology for producing Cheddar cheese involves completely microbial fermentation of prepared milk. The authors proposed to replace microbial fermentation with combined fermentation with the simultaneous use of an organic acidifier and fermenting microorganisms. The use of glucono-delta-lactone as an organic acidifier is justified, which, when dissolved in milk, is slowly converted into gluconic acid, which contributes to uniform acidification of milk by the type of lactic acid fermentation. Two types of starter cultures have been identified as bacterial acidifiers: BZ-STBp starter culture, consisting of pure cultures of Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrukii ssp. bulgaricus; BK-TMP concentrate consisting of Lactobacillus lactis and Lactobacillus helveticus. Combined acidification is used in the technology of semi-hard cheese with special processing of the cheese mass after molding and fractional maturation. The technological process of obtaining experimental samples of the cheese being developed is described. The results of physico-chemical and organoleptic studies are presented, on the basis of which a starter culture consisting of bacterial cultures Lactobacillus lactis and Lactobacillus helveticus was selected as part of combined acidification with GDL. The technology of semi-hard cheese "Major" with an accelerated production cycle has been developed, the technology is described in the regulatory documentation of the STO FGBNU FASCA-013-2023