Abstract

The article gives information about research results on the influence of different ferment varieties, with propionic acid bacteria on the specific formation of large-pattern semihard cheese varieties. Experimental production of test cheese was carried out in the shop of the «Order of the Badge of Honour Belebeevskij dairy plant Ltd». On the basis of experimental and analytical research it is recommended to use the thermophilic culture, containing the Propionibacterium freudenreichii subsp. Shermanii (PS-4) strain in the production of semihard cheese with addition of other cultures of the same type: PS-1 and PS-2.

Keywords

Ferment, bacterial culture, semihard cheese, maturing, organoleptic indicators

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