THE TERMOACID CHEESE With fermentation of the cheese mass RIPENING

Abstract

This article describes the research of process of termoacid cheeses with fermentation of cheese mass ripening. Also prove the rationality the process conditions ripening. These studies have improved sensory and biochemical properties termoacid cheeses. Technology of manufacturing termoacid cheeses with fermentation of cheese mass is different from the traditional technology of natural cheeses. Тermoacid fresh cheeses contain high amounts of lactose, which is cleaved by enzymes of microorganisms penetrating into the cheese mass during the fermentation process to complete her cleavage. After the fermentation process of cheese mass and research the effect of its conditions on the quality parameters termoacid cheese, the investigated samples cheeses were sent for ripening. Analyzing research termoacid cheeses with fermentation of cheese mass during ripening process can be concluded that a rational temperature cheese ripening is acceptable to assume 10 - 12°C, which allows obtaining good quality cheese and to raise its bioavailability.