The technology of manufacturing cheese from cow's milk using a starter culture Enteroplan

Abstract

The article presents data on the use in the cheese-making technology starter culture “Enteroplan”, which includes strains of lactic acid bacteria isolated from traditional Carpathian cheese, particularly L. lactis, Lb. plantarum, E. durans in the ratio 50 : 40 : 10. The microflora of traditional dairy products, particularly cheese, has evolved through time and is unique. It is essential to reproduce and preserve such a microbiome in cheese making. A change in the technology was the use of cow's milk by introducing our starter culture, “Enteroplan”. For the manufacturing of bryndza, cow's milk was chosen, which satisfied regulatory documentation criteria in terms of organoleptic characteristics, physicochemical properties, and cheese suitability. According to organoleptic parameters, the manufactured prototype of cheese with starter culture “Enteroplan” had a pronounced, rich creamy-cheese taste and smell; its consistency was homogeneous, plastic, moderately dense, whereas the control cheese made with RSF had a less pronounced taste and smell, and its consistency was homogeneous, plastic, and moderately fragile. No significant discrepancies were found in other organoleptic indicators. According to the results of the scoring of the cheese, the prototype received 3 points more. The taste, odor, and consistency of the test sample were examined above compared to the control sample. During the 20-day maturation period of the cheese, the number of lactic acid bacteria was relatively high, ranging in the control sample from (6.6 ± 0.28)×105 to (2.5 ± 0.23)×105 CFU/g and in the experimental sample from (8.1 ± 0.30)×105 to (6.1 ± 0.18)×105 CFU/g. Pathogenic microflora, mold, and yeast-like fungi were not detected during the storage of the manufactured cheese samples.