Kalmykova G. Technology development of thermoacid-coagulated cheese enriched by lactic microflora

In this thesis, the scientific results of theoretical and experimental researches are presented as well as technological parameters developed for the production of a new type of thermoacid-coagulated cheese enriched by lactic microflora. Researches were carried out on the possibility of using starter microflora in the production of thermoacid-coagulated cheese. It was established that the use of Lactobacillus acidophilus in cheese production accelerates proteolytic processes. Technological parameters of process of enrichment of the lactic microflora thermoacid curd were substantiated. The basic physical, microbiological, biochemical and organoleptic characteristics of a new type of cheese making process are determined.