The use of acidophilus bacterium for cheese cheddaring
| Autor: | Elena V. Achkasova, Veronika A. Bychkova, Olga S. Utkina |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Environmental Engineering Acidophilus bacillus lcsh:QP1-981 biology Organoleptic lcsh:QR1-502 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences lcsh:Microbiology lcsh:Physiology Industrial and Manufacturing Engineering 0404 agricultural biotechnology Starter lcsh:Zoology lcsh:QL1-991 Food science Bacteria 010606 plant biology & botany |
| Zdroj: | BIO Web of Conferences, Vol 17, p 00180 (2020) |
| ISSN: | 2117-4458 |
| DOI: | 10.1051/bioconf/20201700180 |
| Popis: | One of the promising technologies for cheese making is cheddaring of cheese mass; it is desirable that the cheddaring takes place as soon as possible. The article considers the possibility of using acidophilus bacillus to intensify the cheddaring process. As starter cultures, the bacterial concentrate AiBi LcLS 30.11 and sourdough of acidophilus bacillus with inviscid BK-Uglich-ANV in a ratio of 5:1 were used. The cheddarization of cheese mass using a starter culture with acidophilus bacillus took 3 hours, while the cheddarization time was reduced by 2–4 hours. The optimum acidity of the serum is 65–70 ° T (pH 5.45–5.50), the thermomechanical processing requires water. Cheese produced using acidophilus bacterium meets the organoleptic and physico-chemical parameters. |
| Databáze: | OpenAIRE |
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