Acceleration of ripening kashaval cheese using starter culters with a high proteolytic activity

Authors:
Georgiana Gabriela Codina, Ana Leahu

The research carried out on an industrial scale aimed to establish the opportunities and conditions of using a starter culture with a high proteolytic activity for producing the kashaval cheese Dalia from cow milk. Therefore, certain physical-chemical methods (humidity, acidity, protein content, fat content, salt content) have been used for evaluating a series of biochemical processes for the ripening of cured cheese and of the kashaval cheese obtained with and without starter culture addition. At the same time, a sensorial analysis was carried out for the finite products obtained.