Brine cheese: from the past to the future

Analysis of the brine cheeses produced in Russia and abroad as well as the normative documentation regulating production of the cheese is given. The characteristic organoleptic indices of the brine cheese are formed in the course of ripening in terms of the increased concentration of salt that defines intensity and direction of proteolytic and lipolytic processes. The cheeses «Suluguni» and «Sloistyi» are not considered to be the brine cheeses because their tastes and consistencies are formed due to the application of special technological techniques such as cheddaring and thermo-mechanical treatment of cheese mass.

brine cheese, varieties, cheddaring, thermo-mechanical treatment, salting, brine, ripening, package