TECHNOLOGICAL PROPERTIES OF WHITE BRINED CHEESE PRODUCED FROM ORGANIC CERTIFIED GOAT MILK

Aleksandar SAVESKI, Tatjana KALEVSKA, Dragan DAMJANOVSKI, Viktorija STAMATOVSKA, Elena JOSHEVSKA

Abstract

The research has been conducted on organic goat milk, certified by EU equivalent regulations Reg. 834/2007 and on two  types of  white brined cheese using two types of lyophilized starter cultures. A combined mesophilic and thermofilic starter culture (Lactococcuslactisssp.lactis, Lactococcuslactis ssp. cremoris, Streptococcus termophilusi Lactobacillus bulgaricus) was used for the first type of cheese and a thermofilic starter culture for the second type of theese. The results showed that the use of starter cultures in cheese production did not affect negatively the cheese components. Sensory panel showed that the highest average sensory evaluation points were recorded in cheeses made with mesophilic and thermofilic starter culture, whereas other starter culture combinations had been affected less in regard to taste or appearance.

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