Direct vat starters for the brine cheese production

Possibilities to apply direct vat starters for the brine cheese production were studied. Recommendation were worked out for receiving high quality fresh and ripening brine cheeses. The «Osetinskii» cheese was chosen as an object to study as well as starters compositions and milk clotting preparations. For the brine cheeses with low temperature of the second heating the most suitable starters were found to be the starters consisting of the mesophilic lactic acid microorganisms of the species Lactococcus lactis and Lactococcus cremoris. In order to improve organoleptic characteristics the aroma forming micro ora of the ssp. Lactococcus diacetilactis was applied. Dry starter was added to the mixture when the vat was filling. The solution of the milk coagulating enzyme was introduced after increase of the titratable acidity by 1,3-1,50 °T. Cheese of good quality was received at the pH 5,5 at the end of self-pressing. It is advisable to apply starters combining lactic acid and aroma forming microorganisms to receive brine fresh cheese or the cheese with short ripening time. The starters containing thermophilic lactic acid microorganisms are recommended for brine cheese intended to be sold after proper ripening.

brine cheese, DVS starters, fresh cheese, production