Halukh B. Technological features of pickled cheese made from milk of different species.

The thesis is dedicated to improvе the scientific support of technological modes of production brynza from cows, sheep, goats milk and their mixtures. Based on experimental studies worked out modes and parameters of technological process pickled cheese Brynza with high concentrations of brine and bacteria of direct application. The features of current biochemical and physical-chemical process of transformation the components Brynza during its maturation depending on the composition and properties of milk derived from different animal species and their mixtures. Found that salting Brynza in the first five days of ripening in brine with high salt concentration 22-24 % and 14-15 % to 20 days of ripening is best course of biochemical processes, development of microflora and its metabolic activity of the necessary physical and chemical characteristics of Brynza.