Abstract
A study was carried out to establish the effect of different concentrations of alkaline combined detergent agents (Trison, Trosilin and Alfa Laval 1) on the starter activity of cultures (combined strains of Lactococcus lactis and Lactobacillus casei L 116-40) used for manufacturing white brined cheese from ewe's milk under specific conditions. The presence of residual quantities of the investigated agent changes in starter activity were established through titratable acidity: 12 mg/litre ( P ≤ 0·001) for Trison; 9 mg/litre ( P ≤ 0·05) for Trosilin; and 2 mg/litre ( P ≤ 0·05) for Alfa Laval 1. At concentrations of 0·5–12 mg/litre, the coagulation time was prolonged. Significant differences were found with Alfa Laval 1 only at 8 mg/litre ( P ≤ 0·001). In concentrations of 0·5–12 mg/litre no significant differences were found regarding active acidity. Significant differences (depending on the type of milk used—ewe's or cow's) were found for coagulation time and active acidity ( P ≤ 0·001).
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