M. M. EDGARYAN, G. Y. IVANOV and D. P. RAKOV
University of Food Technologies, Department of Milk and Dairy Products Technology, BG - 4000 Plovdiv, Bulgaria
EDGARYAN, M. M., G. Y. IVANOV and D. P .RAKOV, 2007. Growth and activity of starter and adjunct lactobacilli and lactococci during ripening of two types Bulgarian white brine cheese. Bulg. J. Agric. Sci., 13: 177-183
The growth and activity of starter and adjunct lactobacilli and lactococci during ripening of two types Bulgarian white brine cheese were studied. The pasteurization of milk used was 72°C for 10 min and 85°C for 10 min. The temperature of cheese ripening was 12°C and 6°C respectively. The count of lactobacilli and lactococci and the changes in nitrogen fractions (NCN/TN - pH 4.6 soluble nitrogen/total nitrogen and NPN/TN - 12% CCl3COOH soluble nitrogen/total nitrogen) were determined at 10, 17, 24 and 31st day of the ripening of the cheeses. The results obtained showed difference in the growth of lactobacilli and lactococci. The higher temperature of pasteurization of the milk and the lower temperature of ripening of the cheeses had bigger negative influence on the growth of lactobacilli and contrariwise the lower temperature of pasteurization of the milk and the higher temperature of ripening of the cheeses resulted in lower number of lactococci. The NCN/TN and NPN/TN values increased during the ripening of the both types cheese and it was higher for Batch B at all studied stages of ripening.