Psychrotrophic Bacteria of Raw Milkin the Technology of Semi-Hard Cheese
https://doi.org/10.36107/spfp.2020.306
Abstract
The article considers the negative impact of psychrotrophic bacteria on the cheese suitability of milk and the quality of semi-hard cheeses. This group of bacteria was identified, the dynamics of their growth are presented at storage temperatures of raw milk of 5, 10 and 15°С. The presence of catalase in these bacteria was proved and the use of this property for their destruction by treating milk with hydrogen peroxide (H2O2) was proposed. It is proved that the amount of hydrogen peroxide is 0.015% of the pure substance H2O2 to the mass of milk does not require the subsequent introduction of exogenous catalase. Hydrogen peroxide is an environmentally friendly oxidizing agent; in the course of the catalase decomposition reaction, H2O2 decomposes into water and oxygen. In the process of the destruction of psychrotrophic bacteria caused by hydrogen peroxide, the suitability of milk for cheese is improved: rennet consumption decreases, a technological clot forms, the development of starter cultures of lactic acid cultures is not suppressed, which positively affects all organoleptic characteristics of mature cheeses.
About the Authors
A. N. Fedosova
Belgorod State Agricultural University named after V.Ya. Gorina
Russian Federation
Russian Federation
Anna N. Fedosova
1, Vavilova str., Belgorod region, 308503
M. V. Kaledina
Belgorod State Agricultural University named after V.Ya. Gorina
Russian Federation
Russian Federation
Marina V. Kaledina
1, Vavilova str., Belgorod region, 308503
L. V. Voloshenko
Belgorod State Agricultural University named after V.Ya. Gorina
Russian Federation
Russian Federation
Lyudmila V. Voloshenko
1, Vavilova str., Belgorod region, 308503
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Review
For citations:
Fedosova A.N., Kaledina M.V., Voloshenko L.V. Psychrotrophic Bacteria of Raw Milkin the Technology of Semi-Hard Cheese. Storage and Processing of Farm Products. 2020;(3):171-180. (In Russ.) https://doi.org/10.36107/spfp.2020.306
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