Application of microbial preparation for acceleration of cheese ripening in the manufacture of tilsit type whey protein incorporated-cheese (Tilsit servit) part 2. effect of different starter additions

摘要

The optimal addition of dairy starter to milk was determined during the manufacture of Tilsit servit, using the of enzymatic microbiological preparation (IPM). Servit was produced on a pilot scale, using 15 g IPM/dm~3 of milk, and: 1.25%, 1.00%, 0.75% or 0.50% of starter. Technological parameters, utilization of nitrogen compounds and milk fat as well as proteolytic and lipolytic processes during the ripening of Tilsit servit were analysed. The panel organoleptic evaluation of servits was carried out. Any difference in the ripening process of servit with the addition of 1.25%, 1.00% or 0.75% of starter, was found. Considering the organoleptic evaluation of servits, the optimal addition of starter to milk was found to be 0.75-1.00%.