Dynamics of Active and Titratable Acidity in Bieno Cheese

Abstract

Experimental research describes the autochthonous traditional production of bieno cheese and its importance in conditions of globalization and industrialization in food production. The purpose of this research was to present the technology of three varieties of indigenous bieno cheeses (A, B, and C) in the Mariovo region, in the Republic of North Macedonia, and to monitor the dynamics of active and titratable acidity as important parameters in the technological process. During the research, the changes of these parameters of the three variants (A, B, and C) of cheeses in different stages of maturation were monitored (in curd, cheese after dry ripening, cheese after dry salting, the 20th day of ripening, and the 45th day of ripening). The rheological properties of the cheese are greatly influenced by the active (pH) and titratable (0SH) acidity. During the ripening of cheeses under the influence of lactic acid bacteria, the biggest changes occur in lactose, which transforms lactose into lactic acid and other organic acids that play an important role in the formation of sensory and rheological characteristics of cheeses. The displayed technological parameters are of great importance for the bieno cheeses and can serve in the direction of standardization of this cheese and its protection with a designation of origin or a geographical indication based on the source technology. Keywords: Bieno cheese, technology, active and titratable acidity.