Influence of the kinetics of salting for Bulgarian white brined cheese, produced by mechanized and traditional technology on the starter and adjunct microflora during ripening

P. Panayotov1, V. Mihailov2*, D. Rakov3
1Department of Milk and Milk Products, Technological Faculty, University of Food Technologies, 26 Maritza, 4002 Plovdiv, Bulgaria
2Department of Animal Husbandry – Ruminants and Dairy Farming, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria
3Company “Dimitar Madjarov”, 180 Vasil Aprilov, 4027 Plovdiv, Bulgaria
Abstract. The salting of Bulgarian white brined cheese produced by the traditional method was performed in brine with a concentration of NaCl 20 % and a temperature of 13°C, for 14 h. The Bulgarian white brined cheese produced by the mechanized method with processing line “Alpma”, used dry salting (40 g NaCl per 1 kg of cheese). А mathematical model was established for the kinetics of salting for Bulgarian white brined cheese, produced by mechanized and traditional technology. The obtained results showed difference in the growth of starter and adjunct lactobacilli and lactococci for the two methods of production. The number of starter and adjunct lactobacilli and lactococci during ripening was higher in the cheese produced by the mechanical technology and dry salting.

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