The influence of the processing conditions on the salty cheese with Propionibacterium shermanii addition

Authors:

Anca Dumuţa, Zorica Voșgan, Cristina Mihali, Lucia Mihălescu, Alina Groşan


Volume 27, Issue 4S;
Pages: 526-529; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

In this study, the influence of the salting and ripening operations on the characteristics of the salty buffalo cheeses with Propionibacterium shermanii addition was evaluated. These bacteria, used in the Swiss cheese production, can synthesize amino acids and vitamins, especially vitamin B12, thus bringing a functional role to the final products. The research involved 4 types of salty cheese: cheese matured at 8 °C in 10% concentration brine for 7 days, cheese matured at 8 °C in 10% concentration brine for 14 days, cheese matured at 14 °C in 20% concentration brine for 7 days, cheese matured at 14 °C in 20% concentration brine for 14 days, in comparison with a commercial cheese. Considering the sensory, physical-chemical, and microbiological aspects of the final products, the cheese matured at 14 °C in 20% concentration brine for 7 days was the most appreciated and with the most appropriate characteristics.

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