Lactic-acid bacteria of genus Streptococcus as starter cultures in production of "Podravec" cheese

U radu je izražena mogućnost proizvodnje koncentriranih čistih kultura bakterija mlječne kiseline roda Streptococcus i njihove primjene u proizvodnji sira "Podravca" u "Sireli", Bjelovar. Uzgojene su tri različite koncentrirane kulture (A, B, C) pri pH 6,5 na dvije hranjive podloge. Proizvedene koncentrirane čiste kulture dodavane su u količini 0,2% (vol/vol), u industrijskoj proizvodnji sira "Podravca" od 6 x 10.000 litara mlijeka. Kontrolni uzorci sira proizvedeni su od iste količine mlijeka (6 x 10.000 l) cijepljenog sa 1,5% (vol/vol) proizvodne kulture. Uzorci sira, proizvedeni primjenom koncentrirane kulture sadržali su za oko 3% više suhe tvari, a obrada gruša trajala je oko 20 minuta manje od obrade gruša kontrolnih uzoraka. Uzorci sira proizvedeni primjenom koncentrirane čiste kulture postigli su nakon 40 dana zrenja bolje ocjene i postigli viši stupanj zrelosti od kontrolnih.The study is relative to the possibility of production concentrated lactic-acid bacteria starter cultures of genus Streptococcus and their use in "Podravec" cheesemaking at "Sirela" Bjelovar. Three different concentrated starter cultures (A, B, C) were cultivated using two culture media of pH value 6.5. Addition of 0.2 per cent (vol/vol) of concentrated starter culture was used in industrial cheese production processing 6 x 10.000 litres of milk. Control cheese samples were made processing the same quantity (6 x 10.0001) of milk inoculated with 1.5 per cent (vol/vol) of starter culture. Cheese samples produced using concentrated starter cultures contained more total solids (about 3 per cent) and curd treatment was about 20 minutes shorter than curd treatment of control samples. Cheese samples produced using concentrated starter cultures during sensory evaluation, after 40 days of ripening, gained better score and attained higher degree of ripeness than control cheese samples