RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES

The ripening of cheese, caused by the combined effect of the fermentative enzyme and microflora of the bacterial starter, occurs in certain intervals of temperature, humidity and acidity of the environment which depend on the type of cheese. The composition of bacterial starters for hard cheese is important for formation of the finished product properties and affects the choice of technological regimes. Even minor changes in ripening conditions can significantly affect the microbiological, physicochemical, biochemical parameters, organoleptic properties, and safety of the target product. The aim of the investigation was to study the influence of ripening temperature regimes on the physicochemical, biochemical and organoleptic characteristics of hard cheeses with a low temperature of the second heating aged 30 days, produced using different compositions of bacterial starters. It was shown that the inclusion of lactobacilli Lactobacillus casei in the composition of the bacterial starter "Active" makes it possible to intensify proteolysis, and the using of aroma-forming lactic acid bacteria Leuconostoc mesenteroides in the starter culture "Active-LN" has a positive effect on the formation of the taste-aromatic composition and texture of the cheese. Changes in the microbiological parameters of cheeses at different stages of production were monitored and the sanitary and hygienic properties of the finished products were evaluated. It was established that cheeses produced both with the use of starter cultures "Active" and "Active-LN" had been ripened best at a temperature of 12–13°C. The products had a good taste and aroma with distinctive features of each type of cheese microbiota, a plastic consistency and a pattern with correctly shaped eyes, larger in cheese with "Aktiv-LN". Thus, the temperature 12–13°С and humidity 75–85% are adequate for the ripening of these cheeses and ensure the formation of a specific taste and aromatic composition of the products and the required level of maturation during 30 days