The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production

The role of the second heating in the cheese making is important and non-monosemantic. It considerably effects development of the starter cultures microorganisms and acidity changing as well as syneresis intensity and, finally, formation of the typical organoleptic characteristics of hard cheese and its quality in the whole. In the article results of the study of the second heating effects on the cheese mass composition and intensity of the lactic acid process in the production of the new kind of hard cheese are given. The study allows recommend two-stage regime of the second heating ensuring achievement of the necessary moisture content before salting and active acidity level.

hard cheese, temperature of the second heating, syneresis, lactic acid process, titratable acidity, thermophilic streptococcus, ripening, proteolysis