Original scientific paper

Effect of the fat percentage and the type of ripening on the microflora dynamics of white cheese made with polyvalent culture

Marija Šutić ; Poljoprivredni fakultet, Beograd
Dragojlo Obradović
Živana Pavlović
Leposava Marinković
Vera Birovljev

Abstract

The results show that the polyvalent culture could he successfully used in the industrial production of white cheese with the lower fat percentage and ripening in a vacuum, packed films. The fat percentage doesn't have influence on the dynamics of total bacterial count, while lactobacilli in vacuum packed cheese develop much better than micrococci. For the production of white cheese from the skim-milk with the polyvalent culture, some corrections in the technological process are necessary.

Keywords

white cheese; polyvalent culture; fat percentage; type of ripening

Hrčak ID:

95985

URI

https://hrcak.srce.hr/95985

Publication date:

3.4.1985.

Article data in other languages: croatian

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