Intensification of the rennet cheese ripening

Resumo

Results of the study undertaken for evaluation of cheese ripening in the polymere film and at traditional way of handling are discussed. As an example two cheeses were taken: Sovetskii and loaf Dutch. Diffusion-osmotic processes, dynamics of the lactic acid and propionic acid microflora growth as well as organoleptic characteristics of the products are described. Information is given concerning gas system and its relation with cheese picture. Effects of some technological factors on product quality were established.