Selection of starter cultures of direct application for hard cheeses

The article describes and presents the results of research in the selection of direct-application ferments containing lactic acid bacteria and lactic streptococci to optimize the production process of hard cheeses "Melkorisunchatyj 1" and "Melkorisunchatyj 2". The research objects were selected starter cultures of direct application of DSS-275 by " Chr. Hansen" (Denmark) and mos 066 C of Sacco s.r.l (Italy). Based on the results of trial workings, recommendations are given for the use of starter cultures to produce hard cheeses with a small pattern. The possibilities of using direct starter cultures in the production of hard cheeses were studied. As objects of research, conditionally named cheeses "Melkorisunchatyj 1" and "Melkorisunchatyj 2", starter compositions and a milk-clotting preparation were selected. For hard cheeses with fine patterns, the most suitable starter cultures are those consisting of a complex of lactic acid bacteria and milk streptococci. To obtain cheeses with improved organoleptic characteristics, direct starter cultures DSS - 275 from Chr. Hansen "(Denmark) and MOS 066 C of the company" Sacco s.r.l "(Italy). Frozen starter cultures were reconstituted in warm milk and then added to the mixture after filling the bath. A solution of the milk-clotting enzyme was introduced after an increase in titratable acidity by 1.3–1.5 ° T. Good quality cheese was obtained at pH 5.5 at the end of self-pressing. For hard cheeses, it is advisable to use starter cultures combining lactic acid and aromatizing microorganisms.