IMPROVEMENT OF BRUSH CHEESE RECIPES BRYNZA TYPE WITH HIGH TITER OF LACTIC BACTERIA

Abstract

Fermented milk products made by fermenting milk with lactic acid bacteria play an important role in children's nutrition. In particular, brine cheese type "Brynza" has other advantages, including efficient use of raw materials, the ability to sell cheese without maturation or with a short maturation period (not more than 14 days), rapid return on investment. Optimization of the recipe and selection of raw materials for the production of young pickled cheeses with high titers of lactic acid bacteria is an urgent task today in the development of medium-sized businesses and craft industries in Ukraine. It was found that the increase in acidity of the product is influenced by the addition of different composition of starter cultures (Lactococcus lactis subsp. Lactis; Lactococcus lactis subsp. Cremoris; Lactococcus lactis subsp. Lactis (bio diacetylactis); Leuconostoc mesenteroides subsp. effects on acid shift. It was found that organoleptic parameters do not significantly depend on the use of milk pasteurization process, so the use of an additional stage of milk preparation will contribute not only to the profitability of the recipe and raw materials, but also to potential demand for brine cheese "Brynza". It was found that the largest number of living cells of lactic acid bacteria is characteristic of cheese samples made with additional inoculation of starter cultures. Recommendations are given for the use of recipes and the choice of raw materials for the production of brine cheese type "Brynza" with a high titer of lactic acid bacteria.