Effects of microflora on the curds quality

Main defects of curds caused by microorganisms are considered. Research work has been carried out in order to determine effects of some microbiological and technological factors on proliferation of coli bacteria in the course of curds production. Conditions were defined that promote receiving of the curds complying with the standard microbiological requirements. Such defects of the curds as blowing and yeast taste appear when yeast are present. Dynamics of the yeast growth during production process and storage has been studied. As a rule, yeast content in the curds with yeast taste and signs of blowing is 105-106 ctu/g.

curds, defects, heat resistant lactococci, coli bacteria, yeast, mould