Original scientific paper
Lactic-acid bacteria of genus Streptococcus as starter cultures in production of "Podravec" cheese
Vlasta Polović
; Sirela d.d., V. Sredice 11, 43000 Bjelovar
Abstract
The study is relative to the possibility of production concentrated lactic-acid bacteria starter cultures of genus Streptococcus and their use in "Podravec" cheesemaking at "Sirela" Bjelovar. Three different concentrated starter cultures (A, B, C) were cultivated using two culture media of pH value 6.5. Addition of 0.2 per cent (vol/vol) of concentrated starter culture was used in industrial cheese production processing 6 x 10.000 litres of milk. Control cheese samples were made processing the same quantity (6 x 10.0001) of milk inoculated with 1.5 per cent (vol/vol) of starter culture. Cheese samples produced using concentrated starter cultures contained more total solids (about 3 per cent) and curd treatment was about 20 minutes shorter than curd treatment of control samples. Cheese samples produced using concentrated starter cultures during sensory evaluation, after 40 days of ripening, gained better score and attained higher degree of ripeness than control cheese samples.
Keywords
concentrated lactic-acid; bacteria starter cultures; genus Streptococcus; "Podravec" cheese production
Hrčak ID:
95439
URI
Publication date:
20.1.1992.
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