SENSORY PROFILING AND RHEOLOGICAL PROPERTIES OF WHITE BRINED CHEESE PRODUCED BY DIFFERENT STARTER CULTURES

Abstract White brined cheese is a white cheese of high quality, manufactured from cow's milk according to a specifi c technology, which is matured and stored in brine. It has a salty, slightly acid taste, and pleasant sensory properties that nowadays have a worldwide acceptance. It had been made three variants of white brined cheese: (K) variant in which was applied current technological process and was used yogurt as starter -culture gained along processing of previous day. At (В1) and (В2) variants it was used freeze dried culture of Lаctobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 3:1; F-DVS YF-3331 Yo-Flex version: 2 PI-EU-EN and processing of curd was applied 5 minute earlier from current and the temperature of curdling at (B1) variant was 37 0 C while at (В2) variant was 39 0 C. A study showed that the sensory characteristics of white brined cheese change dramatically with maturation, and it becomes hard in texture, and salty and acidic in taste. The major diff erences between variants of cheeses observed with maturation were shown between (B2) variant and others, were the same variant earned considerable number of points