Selection of dairy culture and changes of Podravec cheese acidity during production
The selection and characteristics of dairy culture play a basic role in all types of cheese production process. The most important characteristic is acidification ability i.e. lactic acid formation, which regulates manufacturing and maturing conditions of cheese, thus affecting its organoleptic char...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2002-06-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3548 |
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| author | Slavko Kirin |
| author_facet | Slavko Kirin |
| author_sort | Slavko Kirin |
| collection | DOAJ |
| description | The selection and characteristics of dairy culture play a basic role in all types of cheese production process. The most important characteristic is acidification ability i.e. lactic acid formation, which regulates manufacturing and maturing conditions of cheese, thus affecting its organoleptic characteristics as well. In this work the results on control of acidity increase in Podravec cheeseproduction are presented. In the production process, a technical culture as well as identical frozen and concentrated culture, with and without auxiliary Streptococcus thermophilus for direct milk inoculation, were used. It was established that the acidity, expressed as pH value, is more intensively developed in cheeses produced with culture for direct inoculation. This was especially evident in the first phases of production i.e. before cheese salting. During salting the acidity of cheeses, in both cases, was almoust identical. Cheeses produced with identical frozen culture and auxiliary Streptococcus thermophilus culture had more pronounced acidity before salting and lower after salting in comparison with cheeses with the mentioned two cultures. Organoleptic and other characteristics of mature cheeses were identical. |
| format | Article |
| id | doaj-art-31e7faaa7dce421fa57806139e1d03e1 |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2002-06-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-31e7faaa7dce421fa57806139e1d03e12025-08-20T02:01:40ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252002-06-01523181190Selection of dairy culture and changes of Podravec cheese acidity during productionSlavko KirinThe selection and characteristics of dairy culture play a basic role in all types of cheese production process. The most important characteristic is acidification ability i.e. lactic acid formation, which regulates manufacturing and maturing conditions of cheese, thus affecting its organoleptic characteristics as well. In this work the results on control of acidity increase in Podravec cheeseproduction are presented. In the production process, a technical culture as well as identical frozen and concentrated culture, with and without auxiliary Streptococcus thermophilus for direct milk inoculation, were used. It was established that the acidity, expressed as pH value, is more intensively developed in cheeses produced with culture for direct inoculation. This was especially evident in the first phases of production i.e. before cheese salting. During salting the acidity of cheeses, in both cases, was almoust identical. Cheeses produced with identical frozen culture and auxiliary Streptococcus thermophilus culture had more pronounced acidity before salting and lower after salting in comparison with cheeses with the mentioned two cultures. Organoleptic and other characteristics of mature cheeses were identical.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3548technical dairy culturesfrozen concentrated culture for direct inoculationpH value of cheesesacidity curve |
| spellingShingle | Slavko Kirin Selection of dairy culture and changes of Podravec cheese acidity during production Mljekarstvo technical dairy cultures frozen concentrated culture for direct inoculation pH value of cheeses acidity curve |
| title | Selection of dairy culture and changes of Podravec cheese acidity during production |
| title_full | Selection of dairy culture and changes of Podravec cheese acidity during production |
| title_fullStr | Selection of dairy culture and changes of Podravec cheese acidity during production |
| title_full_unstemmed | Selection of dairy culture and changes of Podravec cheese acidity during production |
| title_short | Selection of dairy culture and changes of Podravec cheese acidity during production |
| title_sort | selection of dairy culture and changes of podravec cheese acidity during production |
| topic | technical dairy cultures frozen concentrated culture for direct inoculation pH value of cheeses acidity curve |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3548 |
| work_keys_str_mv | AT slavkokirin selectionofdairycultureandchangesofpodraveccheeseacidityduringproduction |